The humble chicken sandwich, the sixth man on the bench in all the burger and fry joints, deserves better than its stats. Here, we show you why. Pounded delicately thin, then breaded and fried crispy, this chicken is jumping off the bench and popping threes. You'll top this chicken with juicy tomato and arugula. Thank goodness chicken sandwiches are humble; this one has plenty to brag about.
Peel and slice sweet potato into ½" fries.
Core tomato and cut into thin rounds.
Pat chicken breasts dry.
Roast the Sweet Potato Fries
Place sweet potato fries on prepared baking sheet and drizzle with ½ tsp. olive oil. Massage oil into fries, then spread into a single layer. Roast 15 minutes.
Flip fries, then roast until browned, 8-10 minutes.
Season with ¼ tsp. salt.
While fries roast, prepare chicken.
Prepare the Chicken
Place chicken breasts on a clean cutting board. Cover with plastic wrap, and, using a heavy object, gently tap to an even 1/8" thickness.
Pour liquid egg on a plate or into a bowl. Place panko on a plate.
Add a chicken breast to liquid egg, flipping to fully coat. Season both sides with a pinch of salt and pepper, then add chicken to panko, coating evenly and pressing gently to adhere. Place coated chicken breast on a plate. Repeat with second chicken breast.
Fry the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2½ Tbsp. olive oil. Add chicken to hot pan. If panko browns immediately, turn heat down and let oil cool. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Remove chicken to towel-lined plate.
Toast the Buns
Place buns directly on oven rack and toast, 2-4 minutes.
Plate dish as pictured on front of card, topping bottom bun with mayo, chicken, tomato, and arugula. Bon appétit!