Ingredients:

  • 2 large boneless skinless chicken breasts, sliced into 4 cutlets
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 large egg, beaten
  • 0.5 cup Frank’s RedHot sauce
  • 2 tbsp unsalted butter, melted
  • 1 tsp honey
  • 0.5 tsp Worcestershire sauce
  • 4 brioche buns, toasted
  • 1 cup shredded iceberg lettuce
  • 2 tbsp blue cheese crumbles
  • 4 thinly sliced pickles

Instructions:

  1. Slice the 2 chicken breasts horizontally into 4 even cutlets. Pat them bone dry with paper towels to ensure the coating adheres and stays crispy.
  2. Set up the breading station with three shallow bowls: one containing the beaten egg, and one with the Panko breadcrumbs mixed with cornstarch, garlic powder, smoked paprika, sea salt, and cracked black pepper.
  3. Dip each piece of chicken into the egg, let the excess drip off, then press firmly into the Panko mixture until fully coated.
  4. Add enough neutral oil to a skillet to reach about 0.5 cm depth. Heat until a stray breadcrumb sizzles immediately upon contact. Lay the cutlets in the pan, working in batches to avoid overcrowding. Cook for 4-5 minutes per side until deep golden brown and the internal temp hits 165°F (74°C).
  5. Transfer the chicken to a wire rack to allow air to circulate and keep it crispy.
  6. In a small bowl, whisk together the Frank’s RedHot sauce, melted butter, honey, and Worcestershire sauce.
  7. Swipe a little butter on the 4 brioche buns and toast them in a dry pan until the edges are charred and fragrant.
  8. Use a brush or a quick dip to coat the chicken in the warm sauce. Do this right before serving.
  9. Place a layer of shredded lettuce on the bottom bun, top with the chicken, blue cheese, and pickles. Close the sandwich and serve immediately.