| ||Prepare chicken breasts by cutting into 3" pieces (mimicking the size of your rolls) and pounding with a mallet or rolling pin to ensure even cooking and tenderness. Set aside. |
| ||Heat the oil (in a fry-safe pot) to 400* (medium-high to high). Preheat oven to 400 degrees and prepare a pan lined with parchment paper or foil. |
In a deep dish or plastic bag, combine the flour and all seasonings. In a bowl, add the eggs and water together and beat well.
Toss the chicken pieces in the flour, then into to egg mixture, and back into the flour mixture. Repeat with all remaining pieces of chicken.
| ||Flash fry the chicken, a bunch of pieces at a time, for about 2 minutes. Make sure to move them around to prevent sticking. Remove the chicken, place onto a stack of paper towels and rest while you repeat with remaining chicken. |
| ||When all chicken is fried, place onto the baking sheet lined with parchment or foil and bake for about 15 minutes, or until internal chicken temp reaches 165. |
| ||While the chicken is baking, prepare the sandwiches. Slightly toast both sides on the bun in a skillet on medium, sprayed with nonstick spray. |
When buns are cooled slightly, liberally add mayo to each side of the rolls, place four pickle slices (optional) on each bottom half.
When the chicken is done, place a piece of warm chicken on each sandwich and enjoy!