Chicken Sandwich Combo Recipe

Prepare chicken

Pound each chicken breast to an even 1/2-inch thickness (slice horizontally if breasts are very thick). Pat dry with paper towels.

Season both sides of the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Let rest 5–10 minutes.

Set up a breading station: in one shallow bowl combine 1/2 cup all-purpose flour; in a second bowl whisk 1 large egg with 2 tbsp milk; in a third bowl place 3/4 cup panko breadcrumbs.

Dredge each seasoned chicken piece in flour (shake off excess), dip into the egg mixture, then press into panko breadcrumbs until evenly coated.

Heat a large skillet over medium heat and add 1/2 cup vegetable oil. When oil is shimmering (about 350°F / medium), carefully add the breaded chicken. Fry 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F at the thickest part. If pieces are thick, reduce heat to medium-low after flipping and cook until done.

Transfer chicken to a wire rack over a baking sheet and rest 3–5 minutes to finish cooking and drain excess oil.

While chicken rests, spread 1 tbsp softened butter on the cut sides of 2 burger buns and toast them in a dry skillet or under a broiler until golden, about 1–2 minutes per side.

Make quick sauce: in a small bowl combine 3 tbsp mayonnaise, 1 tsp Dijon mustard and 1 tsp lemon juice. Season to taste with a pinch of salt and pepper; stir until smooth.

Slice the tomato into 1/4-inch rounds. Wash and pat lettuce leaves dry. Have 8 dill pickle slices ready.

Assemble sandwiches: spread about 1 tbsp of the sauce on the bottom bun, top with 1 fried chicken piece, place 1–2 lettuce leaves, 2 tomato slices, 4 pickle slices, then more sauce on the top bun if desired. Close and press gently. Repeat for the second sandwich.

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Wash potatoes and cut into 1/4- to 1/2-inch fries (leave skin on for texture). Pat dry thoroughly with a towel to remove moisture.

In a bowl toss the cut potatoes with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread fries in a single layer on the prepared baking sheet. Bake 20–25 minutes, flipping once halfway through, until golden and crisp. Increase oven temperature to broil for the last 1–2 minutes if you want extra color—watch closely to avoid burning.

Remove from oven and season to taste with an extra pinch of salt. Serve immediately alongside sandwiches.

Steep 2 black tea bags in 500 ml hot water for 4–5 minutes, then remove tea bags. Stir in 2 tsp sugar (or simple syrup) until dissolved. Let cool briefly, then pour over a glass filled with ice. Add lemon slices and serve chilled.