Crispy Chicken Sandwiches with Hot Sauce Aioli

Lightly breaded chicken sandwiches on gluten-free buns with crisp lettuce, dill pickles, and tangy aioli made with Louisiana-style hot sauce.


  • 1 lb. Chicken Breasts, cut into 3-4 oz. pieces
  • 2 Eggs
  • 3 Tbsp. Vegetable Oil
  • Salt and Pepper, to taste
  • Butter Lettuce
  • Dill Pickles
  • 4 Canyon Bakehouse Burger Buns
Hot Sauce Aioli
  • 2 tsp. lemon juice
  • 1-2 Garlic Cloves, minced
  • 1/4 tsp. Smoked Paprika
  • 2/3 C. Mayonnaise
  • 2 Tbsp. Louisana-style Hot Sauce
  • 1 C. Breadcrumbs, made with 5-6 slices of Canyon Bakehouse Mountain White Bread, dried
  • 1/4 C. Grated Parmesan Cheese
  • 2 Tbsp. Dried Parsley
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper


  1. To make the hot sauce aioli, whisk together all of the ingredients, cover, and chill for at least 20 minutes.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Whisk the ingredients for the breadcrumb mixture together in a shallow dish.
  4. Whisk the eggs in a separate shallow dish.
  5. Warm the oil in a deep sauté pan over medium heat.
  6. Working in batches, dip the chicken pieces into the egg and then the breadcrumb mixture before carefully laying into the hot oil. Watch for a moderate sizzle and adjust the heat as needed. Be sure not to crowd the pan.
  7. Cook the chicken pieces until golden. Transfer to a plate lined with paper towels to drain.
  8. Allow the chicken pieces to cool slightly before serving.


Difficulty: Easy to Moderate

Prep time: 20 min

Cook time: 20 min

Servings: 4