Crispy Chicken Sandwich Recipe

Pound each chicken breast to an even thickness (about 1/2 inch) or slice in half horizontally to make two cutlets. This yields 2 sandwich-sized pieces. Pat dry with paper towels.

In a shallow bowl, combine buttermilk and 1 tbs hot sauce. Add the chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

In a second shallow bowl or dish, whisk eggs until combined. In a third wide bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 1/2 tsp salt, and 3/4 tsp black pepper.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in flour mixture, then dip in beaten eggs, then back into the flour mixture, pressing to adhere a generous coating. For extra crispiness, press a second time into the egg and flour (double dredge). Place coated pieces on a wire rack and let rest 10 minutes to set the crust.

Heat a deep 10–12 inch skillet over medium-high heat and add enough vegetable oil to reach about 1/2 inch depth (about 3/4 to 1 cup depending on pan). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle steadily.

Carefully place the coated chicken into the hot oil, working in batches if needed. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning the crust. Transfer cooked chicken to a paper towel–lined tray or wire rack; season lightly with a pinch of salt while hot.

When slightly cooled, roughly chop each piece of chicken into large bite-sized chunks (to mimic 'chopped' style) — keep pieces fairly chunky so they stay juicy and provide texture in the sandwich.

In a small bowl, combine mayonnaise, Dijon mustard, whole grain mustard, lemon juice, Creole/hot sauce, sweet pickle relish, chopped capers, grated garlic, paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and taste; adjust seasoning or hot sauce to preference. Refrigerate until ready to assemble (at least 10 minutes to let flavors meld).

Split the French bread buns and butter the cut sides lightly. Toast cut sides in a skillet over medium heat until golden and crisp, about 1–2 minutes per side.

Lightly season tomato slices with 1/4 tsp kosher salt and set aside so juices release slightly.

Spread a generous layer (about 1–2 tbs) of remoulade on both cut sides of each toasted bun. If adding Bourbon St sauce, drizzle or spread 1–2 tbs on the bottom bun now.

Pile chopped crispy chicken evenly onto the bottom halves of the buns (about half the chopped chicken per sandwich). Top with lettuce, tomato slices, red onion, and pickle slices. Add any extra remoulade on top if desired.

Close sandwiches and press gently to compact. Cut each sandwich in half if desired and serve immediately while the chicken is hot and the bread is crisp.