CRISPY CHICKEN SANDWICHES
6 chicken thighs (boneless, skinless)
1 cup all-purpose flour
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs (beaten)
2 cups panko breadcrumbs
6 English muffins (spit and toasted)
kosher salt and freshly ground black pepper (to taste)
iceberg lettuce (thinly sliced, for garnish)
2 tablespoons ketchup
1 tablespoon dijon mustard
2 tablespoons sweet pickle relish
1 cup mayonnaise
Preheat oven to 400ºF. Place a baking rack into a baking sheet.
In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt and pepper, whisk to combine. In a separate shallow bowl, add eggs and beat. In a third shallow bowl, add panko breadcrumbs. Dredge chicken in flour, shaking off excess. Coat chicken in egg and then in breadcrumbs. Place breaded chicken on prepared baking sheet. Bake until golden brown and cooked through, 25 minutes. Remove and set aside.
To build a sandwich, open a toasted English muffin and spread both sides with a couple tablespoons of Special Sauce. On bottom bun, top with chicken and iceberg lettuce and finish with top bun.
For the Special Sauce: in a medium bowl, add the mayonnaise, mustard, relish and ketchup, and whisk to combine.
Tip: store sauce in airtight container in the refrigerator.