Slice the chicken breasts in half horizontally to create thinner cutlets. Season with salt, pepper, garlic powder, smoked paprika, and chili powder for a spicy kick.
Prepare three shallow dishes: one with the flour, one with the eggs whisked with the hot sauce, and the third with the breadcrumbs.
Dredge the chicken cutlets first in the flour, then dip them in the egg-hot sauce mixture, and finally coat them thoroughly with breadcrumbs, ensuring an even coating.
Heat plenty of oil in a skillet to 340°F (170°C). Fry the chicken cutlets for 3-4 minutes per side, until golden brown and crispy.
Meanwhile, halve the hamburger buns and toast them in a dry skillet or lightly buttered until golden brown on the inside.
Prepare the vegetables: slice the tomato and red onion into thin rings.
In a small bowl, combine the mayonnaise and Dijon mustard. Spread this mixture on the cut sides of the toasted buns.
Assemble the burger: on the bottom bun, place a lettuce leaf, followed by the crispy, spicy chicken, a slice of cheddar cheese, tomato, and red onion. Top with the other half of the bun.
Serve immediately, preferably with sweet potato fries or a fresh salad. Tip: For an extra spicy experience, drizzle a little extra hot sauce over the chicken before serving!
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