Prego Chicken Fat Cake Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 110°F/43°C), warm milk, sugar and the instant yeast. Stir and let sit 5–7 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

Form dough

Pour the foamy yeast mixture and melted butter into the flour well. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm spot until doubled, about 45–60 minutes.

Portion and rest

Punch down the dough and divide into 6 equal pieces (for snack-size fat cakes) or 4 for larger. Shape each piece into a smooth ball, then flatten gently into rounds about 4–5 inches wide and 1/2 inch thick. Cover and let rest 15 minutes to puff slightly.

Fry the fat cakes

Heat 2 cups vegetable oil in a heavy skillet or shallow pan over medium heat until it registers 350°F (175°C) or a small piece of dough sizzles and turns golden in about 40–50 seconds. Carefully slide one dough round into the oil, fry 2–3 minutes per side until puffed and golden brown. Adjust heat as needed to prevent burning. Transfer to paper towels to drain. Repeat with remaining rounds.

Prepare chicken

If breasts are thick, butterfly them or pound to about 1/2 inch thickness for even cooking. Pat dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper (from the listed amount).

Sear chicken

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. When shimmering, add the chicken fillets and sear 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil.

Make prego sauce

In the same skillet, add remaining 1 tbs olive oil. Sauté the chopped onion and red bell pepper over medium heat until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste, Worcestershire sauce, lemon juice, dried oregano, smoked paprika, remaining salt and pepper, and chicken stock. Scrape up any browned bits from the pan.

Simmer

Bring the sauce to a gentle simmer and cook 3–4 minutes to thicken slightly. Taste and adjust seasoning. Return the cooked chicken to the skillet and spoon sauce over it, simmering 1–2 minutes to meld flavors. Stir in 1 tbs butter and chopped parsley.

Slice each fried fat cake horizontally almost-through so it opens like a bun, or split fully if preferred. Lightly spread mayonnaise on the bottom half (optional).

Place a lettuce leaf and a tomato slice on the bottom half, then set the sauced prego chicken fillet on top. Add a cheese slice if using, then close with the top half of the fat cake. Spoon extra prego sauce over the chicken if desired.

Serve immediately while fat cakes are warm and chicken is hot. Garnish with extra parsley. Each sandwich can be eaten with hands or served with chips/ fries.