Classic Chicken Recipe
Fresh grilled chicken breast, garlic mayo, pickles, lettuce, tomato slices, imported fries, served in white baguette
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Ingredients
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Sandwich
Fries
Method
Sandwich
Prep chicken
Pound each chicken breast to even thickness (about 3/4 inch) or slice horizontally into two cutlets. Pat dry with paper towels.
Season
In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Rub the chicken breasts with 2 tbs olive oil, then evenly season both sides with the spice mixture.
Make garlic mayo
In a bowl, mix 1/2 cup mayonnaise with minced garlic (1 clove) and 1 tsp lemon juice. Taste and adjust salt to preference. Chill until assembly.
Grill chicken
Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Grill the chicken 4–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear. Rest the chicken 5 minutes, then slice thinly for the sandwich.
Prepare bread and vegetables
Slice the white baguette lengthwise, leaving a hinge if desired. If using butter, spread 1 tbs softened butter on cut sides and toast in a hot skillet or under a broiler until lightly golden (1–2 minutes). Slice the tomato into 6–8 thin slices. Arrange 4 leaves of iceberg lettuce and 8 pickle slices for each sandwich.
Fries
Prep potatoes
Wash and peel (optional) the potatoes. Cut into 1/4–1/2 inch sticks for classic fries. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with clean kitchen towels or paper towels.
Cook fries (fryer method)
Heat vegetable oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika.
Oven method (alternative)
Preheat oven to 425°F (220°C). Toss dried potato sticks with 2 tbs olive oil and spread in a single layer on a baking sheet. Roast 20–30 minutes, turning once, until golden and crisp. Season with salt, pepper, and paprika.
Serve
Place a generous portion of fries alongside the assembled sandwich. Serve immediately while fries are hot and sandwich is warm.