Description

There’s nothing quite like a perfectly made chicken sandwich. Whether you’re craving something crispy, juicy, or packed with flavor, this classic chicken sandwich recipe has it all. With a golden, crunchy coating, tender chicken breast, and fresh toppings, this sandwich is sure to satisfy your cravings. It’s easy to make at home and tastes just as good as your favorite restaurant version. Let’s dive into the details and learn how to make this irresistible chicken sandwich!

Ingredients

Scale

Here’s what you’ll need to make the ultimate chicken sandwich (serves 4):

For the Chicken:

2 boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 large eggs
1/4 cup milk
1 cup breadcrumbs or panko
1/2 cup vegetable oil (for frying)

For the Sandwich:

4 brioche buns or burger buns
4 lettuce leaves
2 tomatoes (sliced)
1/2 red onion (thinly sliced)
4 pickle slices
4 tbsp mayonnaise
2 tbsp mustard (optional)
1 tbsp hot sauce (optional)

Instructions

Step 1: Prepare the Chicken

Place the chicken breasts on a cutting board and slice them horizontally to create 4 thin cutlets.
Use a meat mallet or rolling pin to pound the chicken to an even thickness (about 1/2 inch thick).

Step 2: Set Up the Dredging Station

In a shallow bowl, mix the flour, garlic powder, paprika, salt, and black pepper.
In a second bowl, whisk together the eggs and milk.
In a third bowl, place the breadcrumbs or panko.

Step 3: Coat the Chicken

Dredge each chicken cutlet in the flour mixture, shaking off excess.
Dip into the egg mixture, allowing excess to drip off.
Coat evenly with breadcrumbs, pressing gently to adhere.

Step 4: Fry the Chicken

Heat vegetable oil in a large skillet over medium heat.
Fry the chicken cutlets for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Assemble the Sandwich

Toast the buns lightly in a skillet or toaster.
Spread mayonnaise (and mustard or hot sauce, if using) on the bottom bun.
Layer with lettuce, tomato slices, red onion, and pickles.
Place the crispy chicken cutlet on top and cover with the top bun.

Notes

Don’t Overcrowd the Pan: Fry the chicken in batches to ensure even cooking.
Use a Thermometer: Check that the chicken reaches an internal temperature of 165°F (74°C) for safety.