Step 1

Pound the chicken breasts to an even thickness. Season with half of the salt, pepper, garlic powder, and onion powder.

Step 2

Whisk the rest of the salt, pepper, garlic powder, and onion powder together with the flour and coat each breasts with the flour.

Step 3

Transfer the flour coated chicken breasts to the beaten eggs.

Step 4

Transfer the chicken breast to the panko mixed with paprika.

Step 5

Repeat coating the rest of the chicken breasts with flour, egg, and panko.

Step 6

Heat up vegetable oil, about ⅓ cup for 2 chicken breasts, in a skillet over high heat. Once the oil is hot, carefully place the chicken in the pan not touching each other. You will have to do so in two batches, cleaning the pan surface after each batch with a paper towel.

Step 7

Cook each chicken breast for 3-4 minutes on both sides until golden brown and crispy. Remove from pan on a plate lined with paper towels to drain the excess oil.

Step 8

Make the honey mustard sauce by combining all the ingredients in a mason jar. Close the lid and give it a good shake.

Step 9

Assemble the sandwiches by spreading the honey mustard on the bottom, layering a piece of lettuce, the crispy fried chicken breasts, more honey mustard sauce, and your toppings of choice.