Buttermilk Fried Chicken Cutlet Sandwich

Optional: Place chicken thighs between two sheets of parchment paper and pound them to an even thickness. Trim any excess fat.

Place the pounded chicken in a large bowl and cover with buttermilk.

Add the hot sauce, smoked paprika, and freshly ground black pepper to the bowl.

Mix well to ensure the chicken is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.

Remove the chicken from the marinade, letting any excess drip off. Pat the chicken dry with paper towels and season both sides with salt.

Set up three shallow dishes for breading. In the first, combine flour, onion powder, and garlic powder. In the second, beat the eggs for an egg wash. In the third, combine panko breadcrumbs and dried thyme.

Dredge each chicken cutlet first in the flour mixture, then dip in the egg wash, and finally coat thoroughly in the panko mixture. Press the breadcrumbs on firmly.

Heat avocado oil in a large skillet over medium-high heat.

Carefully place the breaded cutlets in the hot oil and fry for about 3.5 minutes per side, until golden brown and cooked through.

Remove the chicken from the skillet and place on a wire rack. Sprinkle with a little more salt and let rest for a few minutes.

To assemble the sandwich, spread a mixture of mayonnaise and mustard on toasted bread slices.

Place a fried chicken cutlet on the bottom slice of bread, top with pickled cabbage salad, and close the sandwich. Slice and serve immediately.