Crispy Chicken Sandwich With Homemade House Sauce

What You’ll Need

For the Chicken

• 1 lb regenerative organic chicken breasts (butterflied or pounded thin)

• ½ cup flour

• 1 egg, beaten

• ½ cup breadcrumbs (or panko)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• Oil for frying (or shallow pan fry)

For the Sandwich

• 3–4 brioche buns

• 3–4 slices pepper jack cheese

• Butter Lettuce leaves

• 1–2 tomatoes, sliced

Chicken Sandwich Sauce

• ½ cup mayo

• 1 tbsp Dijon mustard

• 1 tbsp ketchup

• 1 tsp honey

• 1 tsp lemon juice (or pickle juice)

• ½ tsp garlic powder

• Pinch of salt & pepper

Let’s Cook

1. Prep the Chicken

If needed, pound chicken breasts down to even thickness for consistent cooking. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.

2. Bread the Chicken

Set up three bowls:

1. Flour

2. Beaten egg

3. Breadcrumbs

Dredge chicken in flour, dip into egg, then coat in breadcrumbs, pressing firmly to adhere.

3. Cook the Chicken

Heat about ½ inch of oil in a skillet over medium heat.

Cook chicken 4–5 minutes per side, until: golden brown, crispy, and internal temp reaches 165°F

Remove to a paper towel-lined plate.

4. Melt the Cheese

While chicken is still hot, place pepper jack slices on top so they melt slightly.

5. Make the Sauce

In a small bowl mix together: Mayo, dijon, ketchup, honey, lemon juice, garlic powder, salt & pepper. Stir until smooth and creamy.

6. Toast the Buns

Lightly toast brioche buns until golden.

7. Build the Sandwich

Spread sauce on both sides of the bun.

Layer:

1. Bottom bun

2. Lettuce

3. Crispy chicken with melted cheese

4. Tomato slices

5. Extra sauce (optional)

6. Top bun

8. Serve

Serve immediately while hot and crispy. Serve with favorite side of choice.