chic chicken panko Receipe


This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. Kid approved by Matthew Rosales this is his favorite movie night treat.

  • ½ cup mayonnaise
  • ¼ cup chopped bread-and-butter pickles
  • 2 Tbsp. plus ¼ cup hot sauce, such as Crystal
  • 1 tsp. kosher salt, plus more
  • ½ cup all-purpose flour
  • 3 Tbsp. cayenne pepper
  • 2 tsp. garlic powder
  • 1 large egg
  • 2 cups panko (Japanese breadcrumbs)
  • 4 skinless, boneless chicken thighs, lightly pounded to ½” thick
  • ¼ cup (or more) extra-virgin olive oil
  • 8 slices milk bread
  • Shredded iceberg lettuce (for serving)


  • Combine mayonnaise, pickles, and 2 Tbsp. hot sauce in a small bowl. Season with salt; set aside.
  • Combine flour, cayenne, garlic powder, and remaining 1 tsp. salt in a medium bowl. Whisk egg and remaining ¼ cup hot sauce in another medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess. Dip into egg mixture until coated, shaking off excess. Dredge in panko, turning to coat. Transfer to a large plate or a small rimmed baking sheet.
  • Heat oil in a large skillet over medium-high until shimmering. Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 3 minutes per side. Transfer to a wire rack.
  • Spread reserved spicy mayo on one side of each slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.