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Original Chicken Recipe

Name: Cheese On Top Furn el Chebbaks ORIGINAL CHICKEN Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1.5 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (panko recommended); 0.25 cups grated Parmesan (optional); 1 cups vegetable oil for frying; 4 leaves iceberg or romaine lettuce; 1 large ripe tomato; 12 slices dill pickle slices; 0.75 cups mayonnaise; 2 pieces garlic cloves, minced (about); 1 tbs fresh lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp sugar; 0.25 tsp salt; 0.25 tsp black pepper; 4 pieces burger or sandwich buns (toasted); 2 tbs butter for toasting buns

Inspired by Cheese On Top Furn el Chebbak

Time40m

Serves4

Fresh grilled or breaded chicken breast, pickles, lettuce, tomato, and garlic mayo sauce

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Ingredients

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Chicken

4 pieces boneless skinless chicken breasts

2 tbs olive oil

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

Breaded option (optional)

1 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (panko recommended)

1/4 cups grated Parmesan (optional)

1 cups vegetable oil for frying

Produce & Toppings

4 leaves iceberg or romaine lettuce

1 large ripe tomato

12 slices dill pickle slices

Garlic mayo sauce

3/4 cups Mayonnaise

2 pieces garlic cloves, minced (about)

1 tbs fresh lemon juice

1/2 tsp Dijon mustard

1/4 tsp sugar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Serving

4 pieces burger or sandwich buns (toasted)

2 tbs butter for toasting buns

Method

Chicken

Prep breasts

If chicken breasts are thick, slice horizontally to make 4 even cutlets (about 1/2 inch thick) or pound lightly between plastic wrap to even thickness. Pat dry with paper towels.

Season

In a small bowl mix olive oil, kosher salt, black pepper, garlic powder, and paprika. Brush or rub the mixture over both sides of each chicken breast, ensuring even coating.

Grill method

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4-5 minutes per side, flipping once, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes before assembling.

Breaded method (optional)

If breading: set up three shallow bowls — flour, beaten eggs with milk, and breadcrumbs mixed with Parmesan. Dredge each seasoned breast in flour, shake off excess, dip in egg, then press into breadcrumbs to coat evenly. Heat vegetable oil in a large skillet over medium-high until shimmering (about 350°F / 175°C). Fry breasts 3-4 minutes per side until golden and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels and rest 3-5 minutes.

Garlic mayo sauce

In a small bowl whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, sugar, salt, and black pepper until smooth. Taste and adjust seasoning or lemon for brightness. Refrigerate until ready to use (can be made up to 2 days ahead).

Produce & Toppings

Wash and dry lettuce leaves. Slice tomato into 1/4-inch rounds. Lay out pickle slices. Keep refrigerated until assembly.

Assembly & Serving

Butter the cut sides of the buns and toast in a skillet or under a broiler until golden (about 1-2 minutes).

Spread about 1 to 1.5 tablespoons garlic mayo on the bottom bun. Place a lettuce leaf, then a grilled or breaded chicken breast. Top the chicken with 2-3 tomato slices and 3 pickle slices. Add a little more garlic mayo to the top bun, close sandwich, and serve immediately.

Serves warm. Leftover components (sauce and cooked chicken) will keep in the refrigerator for up to 3 days.