Country Fried Pinwheel Sandwich Recipe

Butterfly and Pound Chicken

Slice each chicken breast horizontally to create two thinner cutlets (or butterfly and open). Place between plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Trim any thin edges so pieces are even for rolling.

Season and Spread

Season both sides of each flattened chicken piece with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp paprika (divide evenly across pieces). Spread 1 oz (approx.) softened cream cheese onto each flattened piece leaving a 1/2-inch border. Sprinkle chopped cooked bacon and 1/2 tbsp chopped chives evenly over the cream cheese layer.

Roll and Secure

Starting at one long edge, tightly roll each chicken piece into a pinwheel. Tuck ends under and secure with soaked toothpicks placed through seam and ends (about 2 toothpicks per roll). Chill the rolls in the refrigerator 15 minutes to help them hold shape.

Prepare Breading Stations

In a shallow bowl combine 1.5 cups all-purpose flour and 1/4 cup cornstarch. In a second bowl whisk together 1 cup buttermilk, 2 large eggs, and 1 tsp hot sauce (if using). Season the flour mixture lightly with a pinch of salt and pepper.

Dredge the Pinwheels

Working one at a time, coat each chilled pinwheel in the flour mixture, then dip into the buttermilk-egg mixture, allowing excess to drip off, then give a second coating of the flour-cornstarch blend. Press the flour gently so it adheres well. Place breaded pieces on a wire rack for 5 minutes to set.

Fry Until Golden

Pour enough vegetable oil into a heavy skillet to reach about 1/2-inch depth (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles vigorously. Fry pinwheels in batches, seam-side down first, 3–4 minutes per side, turning carefully with tongs so all sides are golden brown and internal temperature reaches 165°F (74°C). Total fry time ~10–12 minutes per roll depending on size. Transfer to a paper towel-lined plate to drain and let rest 3–5 minutes, then remove toothpicks.

Make the Spread

In a small bowl combine 1/2 cup mayonnaise, 2 tsp yellow mustard, 1/4 tsp salt, 1/8 tsp black pepper and remaining 1.5 tbsp chopped chives (reserve some for garnish if desired). Mix until smooth.

Toast Buns

Butter the cut sides of 4 buns with the softened butter. Toast in a skillet over medium heat or under a broiler until golden and lightly crisp, about 1–2 minutes per side.

Assemble Sandwiches

Spread about 1.5 tbsp of the mayo-mustard spread on each bottom bun. Place a leaf of lettuce and 2–3 pickle slices on each bottom bun. Set one fried chicken pinwheel on top of the pickles, then add 2 tomato slices. Spread a small amount of spread on the top bun and place it over the sandwich. Press lightly, cut each sandwich in half if desired.

Serve

Serve sandwiches immediately while chicken is hot and crisp. Offer extra pickles, hot sauce, or ketchup on the side.