Ingredients

• ½ cupmayonnaise
• ¼ cupchopped bread-and-butter pickles
• 6 Tablespoonshot sauce, such as Crystal
• 1 teaspoonkosher
• ½ cupall-purpose flour
• 3 Tablespoonscayenne pepper
• 2 teaspoonsgarlic powder
• 1 largeegg
• 2 cupspanko (Japanese breadcrumbs)
• skinless, boneless chicken thighs, lightly pounded to ½” thick
• ¼ cup(or more) extra-virgin olive oil
• 8 slicessmilk bread
• Shredded iceberg lettuce (for serving)

Directions

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