The Fried Clucker Recipe

Pound and Brine

Trim and butterfly the chicken breasts to 1/2" thickness (or pound to even thickness). Place the chicken in a bowl with buttermilk and hot sauce, cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor.

Prep Dry Mix

In a shallow dish or wide bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly combined.

Egg Wash

In a separate shallow bowl beat the eggs until smooth.

Dredge

Remove each chicken piece from the buttermilk, letting excess drip back into the bowl. First dredge in the seasoned flour mixture, pressing firmly to form a good coating, then dip into the beaten eggs, and return to the seasoned flour for a final coat. Shake off excess and place on a wire rack to rest for 5 minutes so the crust adheres.

Heat Oil

Pour vegetable oil into a large skillet to reach about 1/3" depth (about 1 cup). Heat over medium-high until the oil registers 350°F (175°C) or a small bit of batter sizzles immediately when dropped in.

Fry

Carefully add the coated chicken to the hot oil (work in batches if needed so pieces don’t touch). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so crust browns without burning. Transfer cooked chicken to a paper towel–lined tray or wire rack.

Rest

Let the fried chicken rest 3–5 minutes to finish cooking and to let juices settle before assembling the sandwich.

Cook Bacon

While chicken is resting, cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Drain on paper towels. Keep warm.

Prepare Tomatoes & Lettuce

Slice the tomato into 1/4" rounds. Season both sides lightly with the kosher salt and fresh cracked black pepper. Rinse and pat dry romaine leaves; toss gently with lemon juice if using.

Toast Sourdough

Butter one side of each sourdough slice. Heat a clean skillet over medium heat and toast buttered sides until golden, about 1–2 minutes per side, or toast in a skillet or toaster until crisp and golden.

Spread 1 tablespoon mayonnaise evenly on the bottom slice of sourdough and 1–2 tablespoons ranch on the top slice (adjust to taste).

Place a slice of pepper jack cheese on the bottom slice while still warm so it softens slightly.

Set the fried chicken breast on top of the cheese. Add two or three bacon strips over the chicken.

Layer tomato slices on top of the bacon, then a few romaine leaves. Add pickle slices if using.

Drizzle an additional teaspoon of ranch over the lettuce if desired. Cap with the top slice of toasted sourdough, ranch-side down.

Press gently, slice the sandwich in half on the diagonal, and serve immediately while the chicken is warm and the bread is crisp.