Chicken Club Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3/4-inch-wide strips (aim for 8–10 strips total). Pat the strips dry with paper towels.

Set up breading station

In three shallow bowls: place the flour in the first. In the second, whisk together the eggs and milk until combined. In the third bowl, mix breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Bread the strips

Working one strip at a time, dredge in flour shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Set coated strips on a plate and repeat until all strips are breaded.

Fry the chicken

Heat a large skillet over medium–medium-high heat and add vegetable oil (enough to cover the bottom about 1/8–1/4 inch). When oil is hot (test with a breadcrumb — it should sizzle), add chicken strips in a single layer without crowding. Fry 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel–lined plate to drain and keep warm.

Cook the bacon in a skillet over medium heat until crisp, 6–10 minutes, turning as needed. Drain on paper towels. While still warm, you can fold or stack the bacon in twos per sandwich. If you prefer melted cheese, place cooked bacon-topped chicken strips under a hot broiler for 30–60 seconds with Swiss slices to melt, or assemble sandwich and briefly toast to melt cheese during toasting step.

Prepare rolls and produce

Halve the hoagie rolls lengthwise. Optional: lightly butter the cut sides and toast in a skillet or under broiler until golden, about 1–2 minutes. Wash and dry lettuce leaves. Slice tomato into 1/4-inch rounds and season both sides lightly with kosher salt and black pepper.

Spread mayo

Evenly spread 2 tablespoons mayonnaise on the bottom half of each roll and 2 tablespoons on the top halves (total 4 tablespoons across two sandwiches).

Build the club

On the bottom half of each roll, layer lettuce (2 leaves), 3–4 slices of tomato, 3 breaded chicken strips (per sandwich), 3 strips of bacon (per sandwich), then two Swiss slices (you can place cheese on top of hot chicken to melt slightly). Close the sandwich with the top half of the roll.

Serve

Cut each hoagie in half on a diagonal if desired. Serve immediately while chicken is hot and bread is crisp. Offer extra mayo or pickles on the side if desired.