Crispy Fried Chicken Sandwich with Spicy Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a wire rack set over a baking sheet to hold the fried chicken. This allows air to circulate around the cutlets, keeping the bottom from steaming and becoming soggy.

If you need to keep the chicken warm while frying the rest, place the rack in a low oven (200°F) but do not cover it, as that will trap steam.

The spicy mayo can be made up to three days ahead and stored in an airtight container in the refrigerator. When you are ready to assemble, spread it generously on both slices of bread for maximum flavor.

If you prefer a milder sauce, reduce the hot sauce to 1 tablespoon; for more heat, add a pinch of cayenne or a few extra dashes of hot sauce.

Variations

• Spicy Nashville Hot: After frying, brush the chicken with a mixture of melted butter, hot sauce, and a teaspoon of cayenne. Serve on white bread with pickles and a drizzle of honey for a sweet-heat kick.
• BBQ Bacon Ranch: Swap the spicy mayo for a mixture of mayonnaise, ranch dressing, and a tablespoon of BBQ sauce. Add crispy bacon strips and extra pickles for a smoky, tangy twist.
• Avocado and Jalapeño: Add sliced avocado and pickled jalapeños to the sandwich along with the spicy mayo. The creamy avocado and spicy jalapeños add extra richness and heat.
• Breakfast-Style: Top the fried chicken with a fried egg and a slice of cheddar cheese. Serve on a toasted English muffin or bagel for a hearty breakfast sandwich.

Storage and make-ahead

Fridge

Leftover fried chicken: store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes to crisp up.

Freezer

Freeze breaded, uncooked chicken cutlets in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat fried chicken in a 375°F (190°C) oven for 8-10 minutes until hot and crispy. Avoid microwaving, which makes the crust soggy.

Store leftover fried chicken and assembled sandwiches separately. The fried chicken can be kept in an airtight container in the refrigerator for up to 3 days.

The bread and toppings are best stored separately to avoid sogginess. Reheat the chicken in a 375°F (190°C) oven for about 10 minutes to restore crispness. Assemble sandwiches fresh when ready to eat.

You can bread the chicken cutlets up to 4 hours ahead and keep them on a wire rack in the refrigerator, covered loosely with plastic wrap. The spicy mayo can be made up to 3 days ahead.

The bread can be toasted in advance and kept at room temperature for a few hours, but for the best texture, toast it just before assembling.

Serving ideas

Serve the sandwiches immediately after assembling, while the crust is still crackly and the cheese is warm and melted. The contrast of hot, crispy chicken with cool pickles and lettuce is part of the appeal. Cut the sandwiches in half on a diagonal to show off the layers and make them easier to handle.

These sandwiches pair well with a side of crispy fries, coleslaw, or a simple green salad. For a casual dinner, set out extra spicy mayo for dipping and a pile of napkins. The sandwich is substantial enough to be a meal on its own, but you can also serve it with pickles or potato chips on the side.

Frequently asked questions

Recipe card

Crispy Fried Chicken Sandwich with Spicy Mayo

Prep 20 minCook 15 minRest 5 minTotal 40 minServes 4

Ingredients

• 4 boneless, skinless chicken cutlets (about 1 1/2 lb total)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 2 tbsp finely chopped fresh parsley
• 1/2 cup mayonnaise
• 2 tbsp hot sauce
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 8 slices sandwich bread (such as brioche or sourdough)
• 2 tbsp unsalted butter, softened
• 4 slices American cheese
• 1/2 cup dill pickle slices
• 1 cup shredded lettuce

Instructions

1. 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.
2. 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.
3. In a small bowl, whisk together the mayonnaise, hot sauce, Dijon mustard, garlic powder, and smoked paprika until smooth. Set aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

48 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.