Pub Chicken Sandwich Recipe

Pound and brine

If chicken breasts are thick, slice horizontally to make two thinner cutlets (or pound to 1/2-inch thickness). Place the 2 chicken breasts in a shallow dish and pour the buttermilk over them. Add 1 tsp hot sauce if using. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor.

Prepare breading stations

In one shallow bowl whisk together flour, 3/4 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp paprika. In a second shallow bowl beat the 2 eggs. In a third bowl combine breadcrumbs and the remaining 3/4 tsp salt and remaining 1/2 tsp black pepper; mix well.

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in seasoned flour, shaking off excess; then dip into beaten eggs; then press into breadcrumbs to fully coat. Place breaded cutlets on a wire rack and rest 10 minutes to help coating adhere.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (about 4–6 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and rise steadily.

Fry the chicken

Working in batches if necessary, carefully lower breaded cutlets into hot oil. Fry 4–5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to transfer cooked chicken to a wire rack set over a sheet pan to drain. Season lightly with a pinch of salt while hot.

While the chicken fries, choose one sauce and prepare as follows: - Buffalo: Warm 1/2 cup buffalo wing sauce in a small saucepan over low heat until simmering, or toss chicken in sauce after frying. - Honey hot: Combine 1/3 cup honey with 1/6 cup hot sauce (or to taste) in a small bowl; whisk until smooth and warm slightly if desired. - Jameson BBQ: Warm 1/2 cup Jameson BBQ sauce gently in a saucepan. - Teriyaki: Warm 1/2 cup teriyaki sauce; optionally add 1 tsp sesame oil and a pinch of red pepper flakes. - Sweet chili: Use 1/2 cup sweet chili sauce as-is or warmed. If you prefer the sandwich less saucy, brush sauce onto chicken; for saucier sandwiches, toss each cooked cutlet in sauce to coat evenly.

Prepare the rolls: Slice Kaiser rolls in half. Spread 1 tsp butter on each cut side if toasting. Toast cut sides in a skillet over medium heat until golden (about 1–2 minutes), or place under broiler briefly. Remove and spread mayonnaise (about 1 tbsp per roll) on the bottom halves if using.

Prepare produce: Wash lettuce leaves and dry thoroughly. Slice tomato into 1/4-inch thick slices (about 3–4 slices from 1 tomato).

Melt cheese on chicken: If you tossed the cutlets in sauce, place each sauced cutlet on a sheet pan, top with a slice of Monterey Jack cheese, and place under a broiler or in a hot oven (400°F / 200°C) 1–2 minutes just until cheese melts. If not tossing, brush sauce on after melting cheese.

Assemble sandwiches: On each bottom roll place 1–2 lettuce leaves, 2–3 tomato slices, then the sauced, cheese-topped chicken cutlet. Add any extra sauce if desired, then top with the roll lid. Serve immediately.

Serving suggestion: Serve with fries, coleslaw, or pickle spears.