Crispy Chicken Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 tsp smoked paprika powder (For seasoning the chicken)
• 1 tsp onion powder (For seasoning the chicken)
• 1 egg (For the egg batter)
• 0.333 cup water (For the egg batter)
• 1 cup all-purpose flour (For the dry batter)
• salt (To taste, for the dry batter)
• 1 tsp black pepper (For the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp onion powder (For the dry batter)
• 1 tsp smoked paprika powder (For the dry batter)
• 2 cup panko breadcrumbs (For coating the chicken)
• 1 tbsp dried parsley (For the breadcrumbs)
• oil (For frying; heat in a pan to 350°F)
• 0.5 cup mayonnaise (For the sauce)
• 1 tsp Dijon mustard (For the sauce)
• 2 tbsp hot sauce (Adjust to taste; use less or more)
• 0.5 tsp black pepper (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• salt (To taste, for the sauce)
• 4 mini loaves of bread (For assembly)
• 4 tbsp butter (For toasting the bread)
• 4 slices American cheese (For assembly)
• 2 tomatoes (Thinly sliced)
• 0.5 cup pickles (For assembly)
• 1 cup lettuce (Diced)

Steps

1. 1

   In a bowl, combine the salt, black pepper, smoked paprika powder, garlic powder, and onion powder for the chicken seasoning. Mix well.

2. 2

   Pat the chicken breast dry. Sprinkle the spice blend evenly over both sides of the halved and pounded chicken.

3. 3

   In a bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika powder for the dry batter. Mix well.

4. 4

   In a separate bowl, crack the egg and add the water. Whisk until well combined to make the egg batter.

5. 5

   In another bowl, combine the panko breadcrumbs and dried parsley. Mix well.

6. 6

   Coat each seasoned chicken piece in the dry batter, then dip it in the egg batter. Repeat the dry-batter and egg-batter coating once more. Finish by coating the chicken thoroughly in the breadcrumb mixture.

7. 7

   Heat oil in a pan to 350°F.

8. 8

   Fry the coated chicken for 3–5 minutes, flipping it halfway through, until cooked through and the internal temperature reaches 165°F.

9. 9

   In a bowl, mix the mayonnaise, hot sauce, Dijon mustard, salt, black pepper, smoked paprika powder, and garlic powder to make the sauce.

10. 10

    Spread butter over the mini loaves and toast them until golden.

11. 11

    Spread the sauce over the toasted bread.

12. 12

    Place a crispy chicken fillet on the bread and top it with a slice of American cheese.

13. 13

    Add the sliced tomatoes, pickles, and diced lettuce.

14. 14

    Spread more sauce on the top bun, close the sandwiches, and serve warm.

Notes

The source does not specify the amount of frying oil. Fry until the chicken reaches 165°F internally; take care not to overcrowd the pan.

Nutrition per serving

• main
• sandwich
• fried
• crispy chicken
• American
• spicy
• family-friendly