This sandwich is amazing. It's crispy, sweet and spicy with pepper jelly, with an extra punch of jalapeno pepper slices, and creamy cream cheese. Your family will love it. I know it may sound odd, but once you try it you will be hooked!
Place chicken breast in a large ziplock bag. Mix buttermilk, salt and sugar and pour in the bag with the chicken. Refrigerate for 4 hours or over night.
When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
Flatten the chicken breasts by half their original thickness. Then cut them in half length wise to create 4 portions.
Heat oil in a large skillet to 350 degrees. Drain chicken pieces and "pat" them with paper towels. In one shallow container mix flour and salt for frying. Pour milk mixed with egg in a separate shallow container and panko bread crumbs in a third shallow container.
Dredge chicken pieces in flour. Then dip in milk ixture. Coat pieces in panko crumbs. Place chicken gently into skillet. Don't over crowd pan. The temperature will drop initially but try and maintain the oil around 325 degrees.
Once chicken is done after about 12 to 15 minutes. Keep warm in oven.
Butter inside of top and bottom buns. Heat a non-stick skillet on medium heat. Place buns buttered side down and grill until golden brown.
Place chicken breasts on bottom bun. Top with sliced jalapeno peppers. Spread cream cheese on top bun. Spoon pepper jelly over peppers and top with lettuce, onion slices and the top bun.