Begin by flattening the chicken breasts to ensure even cooking. Use a meat mallet or rolling pin, wrapping the chicken in plastic wrap to prevent splatter. Aim for about ½ inch thickness.

Set up a dredging station with three shallow dishes: one for seasoned flour, one for beaten eggs, and one for panko breadcrumbs. Coat each chicken breast in the flour, dip it into the beaten eggs before rolling it in panko breadcrumbs.

In a large skillet, heat about ½ inch of oil over medium-high heat until it reaches 350°F. Test the oil by dropping in a small piece of bread; it should sizzle immediately.

Fry the chicken for approximately 5-7 minutes on each side or until they reach a splendid golden brown color and the internal temperature hits 165°F. Transfer to a paper towel-lined plate.

While the chicken is frying, finely slice the jalapeños and combine them with honey in a small bowl. Stir well to ensure even distribution.

Toast the buns lightly on a skillet or toaster until golden brown. Place the crispy fried chicken on the bottom half of the bun, drizzle generously with the jalapeño honey mixture, and add any optional toppings.

Slice your assembled Jalapeno Honey Drenched Crispy Fried Chicken Sandwich in half for easy handling, and serve it hot alongside your favorite sides.