Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb/680 g), butterflied and pounded to 3/8 inch to make 4 long fillets
- 1 cup buttermilk + 1 tsp kosher salt (optional brine)
- 1 cup all-purpose flour; 2 large eggs + 2 tbsp water
- 1 cup Italian breadcrumbs; 1 cup panko; 1/3 cup grated Parmesan; 1 tsp Italian seasoning
- 2 tsp kosher salt (divided), 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp black pepper
- About 3 cups neutral oil for shallow frying
- 2 tbsp extra-virgin olive oil; 4 cloves garlic; 1/4 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp sugar; 1/2 tsp dried oregano; 1 tbsp butter; basil (optional)
- 4 long sesame rolls (7–8 inches); 8 oz low-moisture mozzarella, sliced; 2 tbsp butter
Do This
- 1. Butterfly and pound chicken into 4 long fillets; brine in buttermilk 30 minutes if time allows.
- 2. Marinara: Sauté garlic and red pepper flakes in olive oil, add tomato paste, crushed tomatoes, sugar, oregano; simmer 10–12 minutes. Finish with butter.
- 3. Set up breading: season flour; beat eggs with water; combine Italian breadcrumbs, panko, Parmesan, and seasoning.
- 4. Dredge chicken in flour, dip in egg, then press into crumb mix. Rest 5–10 minutes.
- 5. Fry in 350°F oil, 3–4 minutes per side until deep golden and 165°F internal; drain on rack and salt.
- 6. Toast buttered sesame rolls; top chicken with sauce and mozzarella; broil until melty; assemble and serve.
Why You’ll Love This Recipe
- All the nostalgic drive-thru flavor, but fresher and crispier at home.
- Shatter-crisp breading with a mozzarella melt and garlicky marinara that leans pizzeria.
- Familiar long sesame roll shape for that classic look and bite.
- Easy to adapt: air-fryer and baked options included.
Grocery List
- Produce: Garlic, fresh basil (optional)
- Dairy: Low-moisture whole-milk mozzarella, Parmesan, buttermilk (optional), butter
- Pantry: Long sesame sandwich rolls, all-purpose flour, eggs, Italian breadcrumbs, panko, crushed tomatoes, tomato paste, olive oil, neutral frying oil, sugar, kosher salt, black pepper, garlic powder, onion powder, paprika, dried oregano, Italian seasoning, red pepper flakes
Full Ingredients
Crispy Chicken Fillets
- 2 large boneless, skinless chicken breasts (about 1.5 lb/680 g), butterflied and pounded to 3/8 inch to yield 4 long fillets
- Optional but recommended brine: 1 cup (240 ml) buttermilk + 1 tsp kosher salt + 1/2 tsp garlic powder + 1/4 tsp black pepper
Seasoned Flour
- 1 cup (120 g) all-purpose flour
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
Egg Wash
- 2 large eggs
- 2 tbsp water
Crunchy Crumb Coat
- 1 cup (55 g) Italian seasoned breadcrumbs
- 1 cup (50 g) panko breadcrumbs
- 1/3 cup (30 g) finely grated Parmesan
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
For Frying
- About 3 cups (700 ml) neutral oil (vegetable, canola, or peanut), enough for 1/2 inch depth in a large skillet
Garlicky Marinara
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 1 can (28 oz/795 g) crushed tomatoes (preferably San Marzano)
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp kosher salt (or to taste)
- 1/2 tsp dried oregano
- 1 tbsp unsalted butter (finish for gloss and body)
- 4 basil leaves, torn (optional)
Assembly
- 4 long sesame seed sandwich rolls (7–8 inches), split
- 8 oz (225 g) low-moisture whole-milk mozzarella, sliced (8 slices)
- 2 tbsp unsalted butter (for toasting rolls)
- Optional garnish: extra grated Parmesan and torn basil
Step-by-Step Instructions
Step 1: Butterfly, pound, and optionally brine the chicken
Lay each chicken breast on a cutting board. Butterfly horizontally to create two thin pieces, keeping one edge attached if possible. Open like a book and pound between sheets of parchment to about 3/8 inch thick, shaping into long ovals to fit the rolls. For extra juiciness and flavor, place fillets in a bowl with buttermilk, salt, garlic powder, and pepper. Refrigerate 30 minutes (optional). Pat dry before breading.
Step 2: Make the garlicky marinara
In a saucepan over medium heat, warm the olive oil. Add sliced garlic and red pepper flakes; cook 45–60 seconds until fragrant, not browned. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, sugar, salt, and oregano. Simmer, partially covered, 10–12 minutes until thickened and glossy. Off heat, stir in butter (and torn basil if using). Keep warm over low heat.
Step 3: Set up the breading station
In one shallow dish, mix the seasoned flour. In a second, beat eggs with water. In a third, combine Italian breadcrumbs, panko, Parmesan, Italian seasoning, and salt. Place a wire rack over a sheet pan for holding breaded fillets.
Step 4: Bread the chicken for maximum crunch
Working one piece at a time, dredge chicken in seasoned flour, shaking off excess. Dip in egg, letting excess drip back. Press firmly into the breadcrumb-panko mixture, ensuring full coverage. Set on the rack and let rest 5–10 minutes to help the coating adhere.
Step 5: Fry to shatter-crisp
In a large, heavy skillet, add oil to 1/2 inch depth and heat to 350°F (175°C). Fry 2 fillets at a time, 3–4 minutes per side, until deep golden brown and the thickest part reads 165°F (74°C). Adjust heat to keep oil between 325–350°F. Transfer to a clean rack; sprinkle with a pinch of salt. Repeat with remaining fillets.
Step 6: Toast rolls and melt mozzarella
Heat broiler to high and position a rack 6 inches from the element. Lightly butter the cut sides of the sesame rolls and toast on a skillet or under the broiler until golden. Place fried chicken on a foil-lined sheet, spoon 2–3 tablespoons marinara across each, then top with 2 slices mozzarella. Broil 1–2 minutes until cheese is melted with light blistering.
Step 7: Assemble the sandwiches
Spread a thin layer of marinara on the bottom half of each toasted roll. Add the cheesy chicken fillet, spoon on a bit more sauce (do not drench to keep it crisp), and cap with the roll. Garnish with grated Parmesan and torn basil if desired. Serve immediately.
Pro Tips
- Rest breaded fillets 5–10 minutes before frying; it dramatically reduces breading slough-off.
- Keep oil hot: aim for 350°F at drop, 330–340°F during frying for a crisp, non-greasy crust.
- Use low-moisture mozzarella so the sandwich melts beautifully without watering out the crust.
- Toast rolls well; the crisp interior layer protects against sauce sogginess.
- Finish the sauce with butter for a silky, pizzeria-style gloss and rounded flavor.
Variations
- Air-Fryer Method: Spritz breaded fillets with oil and cook at 400°F (205°C) for 7–8 minutes, flip, cook 5–6 minutes more to 165°F. Sauce and cheese, then air-fry 1–2 minutes to melt.
- Baked Lighter Version: Bake on a wire rack at 425°F (220°C) for 14–16 minutes to 165°F. Add sauce and mozzarella; broil 1–2 minutes to finish.
- Spicy Arrabbiata: Increase red pepper flakes to 1/2–3/4 tsp in the sauce and add a pinch of chili to the crumb mix.
Storage & Make-Ahead
Breaded but uncooked fillets freeze well: place on a sheet pan to freeze, then store airtight up to 2 months. Fry from frozen at 325–340°F for 5–6 minutes per side, or air-fry at 380°F (193°C) for 12–15 minutes, flipping once. Cooked fillets keep 2–3 days refrigerated; re-crisp in a 400°F (205°C) oven or air-fryer for 6–8 minutes. Sauce keeps 5 days refrigerated or 2 months frozen. Toast rolls and melt cheese just before serving for best texture.
Nutrition (per serving)
Approximate: 830 calories; 48 g protein; 63 g carbohydrates; 37 g fat; 13 g saturated fat; 1650 mg sodium; 5 g fiber; 8 g sugar. Values will vary based on oil absorption, roll size, and cheese thickness.
