Print This Recipe

Print Friendly and PDF

Thursday, October 28, 2010

Fried Chicken Club Sandwich

This is the perfect piece of fried chicken for a club sandwich. It's not to thick, but it stays so moist and tender! It is also good with rice and a good milk or sausage gravy... Oh why do I just say it?!? It's just plain GOOD!

4 chicken breasts
2 eggs
1 1/2 cups buttermilk
2 cups all-purpose flour
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Cut chicken breasts in half and pound evenly with a meat mallet until they are about 1/4 inch thick. Make an egg wash by beating the eggs and buttermilk together in a shallow dish. Mix flour and spices in another shallow dish. Dip chicken breast pieces in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside.

For the sandwich:

2 pieces of Texas Toast, or bun of your choice
2 pieces of cooked bacon
lettuce and tomato
fried chicken breast

Assemble the sandwich. Add any other toppings you like... like American cheese and Swiss cheese. Enjoy!

No comments:

Post a Comment