Crispy Fried Chicken Sandwich with Spicy Mayo Step-by-step instructions

Before you start

Before you start, set up your breading station: three shallow dishes for flour, beaten eggs, and the panko-parsley mixture. Have a wire rack ready for the breaded cutlets and a deep-fry thermometer for the oil.

If you are using whole chicken breasts, slice them horizontally into cutlets and pound them to an even thickness. Soften the butter for the bread and shred the lettuce, if not already done. The spicy mayo can be made ahead and kept in the fridge.

Instructions

Prep the Chicken and Breading

1. 1Season and Bread the Chicken
   Place the chicken cutlets between two sheets of plastic wrap and pound to an even 1/2-inch thickness. In a small bowl, combine the garlic powder, smoked paprika, onion powder, salt, and black pepper. Rub the spice mixture all over both sides of the cutlets.
   Look for The cutlets are evenly coated with the reddish-brown spice rub.
   Tip Pounding to an even thickness ensures the chicken cooks at the same rate and fits neatly on the bread.
2. 2Set Up the Breading Station
   Place the flour in one shallow dish. In a second dish, beat the eggs with a fork until frothy. In a third dish, combine the panko breadcrumbs with the chopped parsley. Working one cutlet at a time, dredge in the flour, shaking off the excess, then dip into the egg, letting any excess drip off, and finally press into the panko mixture, turning to coat completely.
   Look for Each cutlet has a thick, even coating of parsley-flecked panko.
   Tip Press the panko firmly so it adheres well and creates a craggy crust.

The chicken cutlets are seasoned with a reddish-brown spice rub and coated in a thick, even layer of parsley-flecked panko. The breading station is set up with flour, egg, and panko in separate dishes. The cutlets are ready for frying, and the oil is heating.

Fry the Chicken and Make the Sauce

3. 3Make the Spicy Mayo
   In a small bowl, whisk together the mayonnaise, hot sauce, Dijon mustard, garlic powder, and smoked paprika until smooth. Set aside.
   Look for The sauce is glossy and a warm orange color.
   Tip Taste and adjust the hot sauce to your preferred heat level.
4. 4Heat the Oil for Frying
   Pour about 1 inch of vegetable oil into a large heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer.
   Look for The oil shimmers and a small piece of bread sizzles immediately when dropped in.
   Tip Maintain the oil temperature between 325°F and 350°F while frying.
5. 5Fry the Chicken Cutlets
   Carefully lay two breaded cutlets into the hot oil. Fry until deep golden brown and cooked through, about 3 to 4 minutes per side. Using tongs, transfer to a wire rack set over a baking sheet. Repeat with the remaining cutlets, returning the oil to 350°F between batches.
   Look for The crust is deeply golden and crisp, and the chicken is no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan; fry in batches to keep the oil temperature steady.

The spicy mayo is whisked smooth and has a glossy, orange hue. The oil is at 350°F (175°C), and the breaded cutlets are frying to a deep golden brown. The kitchen smells of hot oil and paprika, and the crust sizzles as it crisps up.

Toast and Assemble the Sandwiches

6. 6Toast the Bread
   Spread the softened butter on one side of each bread slice. Heat a large skillet over medium heat. Place the bread buttered-side down and toast until golden and crisp, about 2 minutes. Flip and toast the other side until lightly golden, about 1 minute more. Transfer to a plate.
   Look for The bread is golden brown and crisp on both sides.
   Tip Toasting both sides gives a sturdy base and a crunchy exterior.
7. 7Assemble the Sandwiches
   Spread a generous layer of the spicy mayo on the toasted side of four bread slices. Place a fried chicken cutlet on each, then top with a slice of American cheese, a few dill pickle slices, and a handful of shredded lettuce. Close with the remaining bread slices, toasted side facing inward.
   Look for The sandwiches are stacked tall with the cheese just starting to melt from the warm chicken.
   Tip Let the chicken rest for a few minutes before assembling so the cheese melts without wilting the lettuce.
8. 8Slice and Serve
   Cut each sandwich in half on a slight diagonal and serve immediately while the crust is still crackly and the cheese is warm and melted.
   Look for The cut halves show the crispy crust, melted cheese, and juicy chicken.
   Tip Serve with extra spicy mayo on the side for dipping.

The bread is toasted to a golden brown on both sides, and the spicy mayo is spread on the toasted sides. The fried chicken, cheese, pickles, and lettuce are stacked into tall sandwiches.

The cheese is just starting to melt from the warmth of the chicken, and the first bite produces a loud crackle.

Common mistakes

A common mistake is overcrowding the pan, which lowers the oil temperature and makes the crust greasy. Fry in batches and let the oil come back to 350°F between batches. Another pitfall is not pressing the panko onto the chicken firmly enough, so the coating falls off during frying.

Make sure to pat the panko on so it adheres. Finally, do not skip pounding the chicken—thick, uneven cutlets will cook unevenly and may dry out before the crust is golden.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The crust should be deeply golden brown and very crisp, and the chicken should be juicy and no longer pink in the center.

If you do not have a thermometer, cut into the thickest part of a cutlet; the juices should run clear and the meat should be opaque all the way through. Let the fried cutlets rest on a wire rack for a few minutes before assembling to keep the crust crisp.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part