Best Chicken Parm Sandwich

In a second bowl or shallow dish, scramble the eggs together with the water and set aside.

In a third bowl or shallow dish, mix the Italian breadcrumbs with the parmesan cheese and set aside.

In a deep sided pot over medium heat on the stove top or in a deep fryer, heat the oil to 350˚.

While the oil is heating, dip each chicken breast into flour mixture to coat, shake the excess flour from it and move it to the egg mixture. Flip the chicken over to coat it with the egg, let the excess mixture drip from the chicken and move it to the bread crumb mixture. Flip to coat, gently pressing the breadcrumbs into the chicken. Repeat with the remaining pieces of chicken, placing them in an even layer on a rack or plate until all pieces are breaded.

Working just a piece or two at a time, fry the chicken in the hot oil for 3-5 minutes on each side until the internal temperature reads 165˚ when checked with a kitchen thermometer.

Remove the fried chicken from the hot oil, using a slotted spoon and place them on a cooling rack or paper towels to allow the excess oil to drain from them. Repeat with the remaining pieces until all of the chicken has been cooked.

Preheat the broiler in the oven and place the fried chicken on a sheet pan lined with parchment paper or on a rack.

Top each piece of chicken with 2 Tablespoons of sauce and a slice of mozzarella cheese and place under the broiler for 2-3 minutes until the cheese is melted and slightly browned.

Spread both insides of the buns with butter and sprinkle lightly with garlic salt. Place the buns cut side up on a sheet pan lined with parchment paper and place under the broiler for 1-2 minutes until lightly browned.

Spread each bottom bun with another 2 Tablespoons of sauce, top with a piece of fried chicken, fresh basil and then finally the top bun.