Crispy Garlic Panko Chicken Sandwiches with Honey Mustard Mayo and Roasted Carrot Fries

Craving something crispy, savory and satisfying? These garlicky fried chicken sandwiches are just the ticket. Tender chicken cutlets are coated in a garlic-infused panko crust, fried to golden perfection and served on toasted buns with a spicy-sweet honey mustard mayo. On the side, roasted carrot fries add a healthy, colorful crunch.

This recipe is all about big flavor with simple steps. The sour cream helps the panko stick and keeps the chicken juicy, while the honey mustard mayo brings a tangy kick. Whether you pan-fry or use an air fryer, you’ll have a crowd-pleasing meal in no time.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into sticks (like fries; about 3 inches long and 1/3 inch thick). Halve the buns. In a shallow dish, combine panko, garlic powder, salt (1 tsp for 2 servings; 2 tsp for 4) and pepper.
2. Toss carrots on a baking sheet with a drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until tender, 15-20 minutes.
3. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1/2 inch thick. Season all over with salt and pepper. Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture until fully coated on both sides.
4. Heat a 1/3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot (a pinch of panko sizzles), add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. Fry in batches if needed; lower heat if browning too quickly. Air fryer alternative: coat air fryer basket with cooking spray, arrange chicken in basket, spray tops, air fry at 390°F for 6 minutes. Flip, spray again, air fry until crispy and cooked through, 6 minutes more.
5. In a small bowl, whisk together mayonnaise, honey Dijon dressing and hot sauce to taste. Season with salt and pepper. Toast buns until golden brown.
6. Spread top buns with honey mustard mayo. Fill buns with chicken. Divide sandwiches and carrots between plates. Serve with remaining honey mustard mayo on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets, then pound to even thickness.

How do I make the honey mustard mayo less spicy?

Reduce the amount of hot sauce or omit it entirely. You can also add a little extra honey or mayonnaise to balance the heat.

Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken on a greased baking sheet at 425°F for about 12-15 minutes, flipping halfway, until golden and cooked through. Spray with cooking oil for extra crispiness.