Ingredients
Method
Step 1: Season the Chicken
- Pat dry the chicken breast pieces. In a bowl, mix salt, black pepper, garlic powder, smoked paprika, and onion powder.
- Sprinkle this spice blend evenly on both sides of the chicken.
Step 2: Prepare the Batters
- In a bowl, mix all-purpose flour with salt, pepper, garlic powder, onion powder, and smoked paprika powder (dry batter).
- In another bowl, whisk together the egg and water (egg batter).
- In a third bowl, combine panko breadcrumbs with dried parsley.
Step 3: Coat the Chicken
- Dredge each chicken piece in the dry batter, then dip into the egg batter.
- Repeat the process once more (dry batter, then egg batter), and finally coat thoroughly with the breadcrumb mixture.
Step 4: Fry the Chicken
- Heat oil in a pan to 350°F (175°C). Fry the chicken for 3–5 minutes per side, flipping occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Remove and drain on paper towels.
Step 5: Make the Sauce
- Mix mayonnaise, Dijon mustard, hot sauce, black pepper, garlic powder, smoked paprika, and salt in a bowl until smooth.
Step 6: Toast the Bread
- Butter the mini loaves on both sides and toast in a pan until golden and crispy.
Step 7: Assemble the Sandwiches
- Spread the spicy mayo sauce on both toasted bread halves.
- Place the crispy chicken fillet on the bottom half, then a slice of American cheese. Add tomato slices, pickles, and lettuce.
- Spread more sauce on the top bun and close the sandwich.
- Serve warm and enjoy!
