Grilled Chicken Sandwich & Fries Recipe

Prepare chicken

If chicken breasts are thick, halve horizontally or pound to 1/2" thickness for even cooking. Pat dry with paper towels.

In a small bowl combine olive oil, kosher salt, black pepper, garlic powder and smoked paprika. Brush or rub this mixture onto both sides of each chicken breast.

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan to prevent sticking.

Place chicken on the hot grill. Cook undisturbed 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary by thickness. Remove from grill and let rest 3–5 minutes.

During the last minute of cooking, place one slice of American cheese on each chicken breast so it melts slightly from residual heat.

Toast buns

Spread softened butter on cut sides of buns. Place buttered sides down on the grill or a skillet over medium heat and toast until golden, about 1–2 minutes. Remove and keep warm.

Assemble sandwiches: spread ketchup on one bun bottom (about 1 tsp) and mustard on the top bun (about 1/2 tsp). Place lettuce leaf on bottom bun, then the cheese-topped chicken breast, then 2–3 tomato slices (from 1/2 tomato). Cover with top bun and serve immediately.

If frying: heat vegetable oil in a deep pot to 350°F (175°C). If oven-baking: preheat oven to 425°F (220°C) and line a baking sheet with parchment.

Wash and, if desired, peel potatoes. Cut into 1/4"–1/2" wide sticks. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch (this yields crispier fries). Drain and pat completely dry with towels.

Toss dried potato sticks with cornstarch (optional) and a tablespoon of oil so they are lightly coated. Season with salt and pepper.

If frying: working in batches, fry potatoes 3–4 minutes until pale golden and slightly tender. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden brown and crisp. Drain and season with additional salt to taste. If oven-baking: spread fries in a single layer on prepared sheet and bake 20–25 minutes, flipping once, until golden and crisp.

Serve fries hot alongside the grilled chicken sandwich with extra ketchup if desired.