Chicken Sandwich Recipe
Make Chicken Sandwich Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the sandwich assembly
Method
For the chicken
- 1
Pound and brine
Trim chicken breasts of excess fat. If breasts are large, slice each horizontally to make two thinner cutlets (about 1/2-inch thick). Lightly pound with a meat mallet for even thickness. Place chicken in a bowl or zip-top bag and pour buttermilk and hot sauce over it. Refrigerate and marinate at least 1 hour, up to overnight.
- 2
Prepare coating
In a shallow bowl or pie plate, whisk together flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, and onion powder until evenly combined.
- 3
Dredge
Remove one piece of chicken from the buttermilk, letting excess drip off. Press both sides firmly into the flour mixture so a generous crust forms. Place coated pieces on a wire rack and repeat with remaining chicken. Let coated chicken rest 10 minutes so the crust adheres.
- 4
Fry
Pour vegetable oil into a large skillet to a depth of about 1/2 inch (about 3/4 to 1 cup, depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a drop of water sizzles vigorously. Add chicken, working in a single layer without crowding, and fry 3–4 minutes per side until crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if cooking in batches.
- 5
For the sandwich assembly
- 6
Make the sauce: In a small bowl, stir together mayonnaise and Dijon mustard until smooth. Taste and adjust seasoning with a pinch of salt and pepper.
- 7
Prepare tomato and lettuce: Slice tomato into 1/4-inch thick rounds. Season tomato slices lightly with the 1/4 tsp salt and 1/8 tsp black pepper.
- 8
Assemble sandwiches: Spread about 1 1/2 tablespoons of the mayo-Dijon sauce on the toasted bottom bun. Place 1 or 2 romaine leaves on the sauce, add a fried chicken cutlet on top, then 2–3 tomato slices, and 2–3 pickle slices. Spread remaining sauce on top bun and place on sandwich. Serve immediately while chicken is hot and crust is crisp.
- 9
Serving suggestion: Cut sandwich in half if desired. Serve with fries, coleslaw, or a simple salad.
