I DIDN'T EXPECT THIS FRIED CHICKEN SANDWICH TO BE THIS GOOD...

Ingredients

• 1 piece Chicken Breast (about 8‑10 oz, boneless, skinless)
• 4 cloves Garlic (large, minced)
• 1 tsp Red Pepper Flakes (adjust to heat preference)
• ½ tsp Paprika (sweet paprika)
• ½ tsp Onion Powder
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Rice Vinegar
• 1 tbsp Vegetable Oil (for marinating; plus extra for frying)
• 3 tbsp Mayonnaise
• 1 tbsp Sambal Oelek or Chili Crisp (adjust for spiciness)
• 1 tsp Sugar
• ¼ tsp Salt (pinch)
• ½ cup All-Purpose Flour (for dredging)
• 1 large Egg (beaten)
• 1 cup Rice Panko Breadcrumbs (gluten‑free, extra crunchy)
• 2 slices Mozzarella Cheese (full‑fat, melts well)
• 3 leaves Iceberg Lettuce (shredded for crunch)
• 1 piece Skinny Baguette (about 6‑inch length, split lengthwise)
• ½ cup Vegetable Oil for Frying (enough to shallow‑fry the cutlet)

Instructions

1. Make the Marinade

   In a mixing bowl combine minced garlic, red pepper flakes, paprika, onion powder, soy sauce, rice vinegar, and 1 tbsp vegetable oil. Stir until well blended.

   Time: PT5M

2. Prepare the Chicken

   Place the chicken breast on a cutting board, slice it horizontally to create two thin cutlets, then gently pound each cutlet to an even thickness of about ½ inch.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken cutlets to the bowl of marinade, turning to coat both sides. Let sit for 10 minutes while you prepare the sauce.

   Time: PT10M

4. Prepare the Spicy Mayo

   In a small bowl whisk together mayonnaise, sambal oelek (or chili crisp), 1 tsp soy sauce, 1 tsp rice vinegar, sugar, and a pinch of salt until smooth.

   Time: PT3M

5. Set Up Dredging Stations

   Arrange three shallow dishes: one with flour, one with the beaten egg, and one with rice panko breadcrumbs.

   Time: PT3M

6. Dredge the Chicken

   Press each marinated cutlet into the flour, shaking off excess, then dip into the egg, and finally coat thoroughly with panko. Ensure every surface is covered.

   Time: PT2M

7. Fry the Cutlet

   Heat ½ cup vegetable oil in a cast‑iron skillet over medium‑high heat until it reaches about 350°F. Carefully lay the coated cutlet in the oil and fry 3‑4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

   Time: PT4M

   Temperature: 350°F

8. Toast the Baguette

   While the chicken rests, split the baguette lengthwise, spread a thin layer of mayonnaise on each cut side, and place cut side down in the same skillet for 1‑2 minutes until lightly toasted.

   Time: PT2M

   Temperature: 350°F

9. Assemble the Sandwich

   On the bottom half of the toasted baguette spread a generous spoonful of the spicy mayo, add shredded iceberg lettuce, place the fried chicken cutlet, top with mozzarella slices, and cover with the top half of the baguette. Return to the skillet for 30 seconds to melt the cheese if desired.

   Time: PT2M

10. Serve

    Slice the sandwich in half, plate, and enjoy while hot and crunchy.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

3 g