Sep 07 2026
Restaurants›McWhorter Barbecue›Sanduche De Pollo Recipe

Sanduche De Pollo Recipe

Inspired by McWhorter Barbecue
Time45m
Serves2

Chicken Sandwich With French Fries

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Ingredients

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Sandwich - Chicken & Buns

Seasoned Coating (optional - for crispier chicken)

Fries

Method

Sandwich - Chicken & Buns

  1. 1

    Prep chicken

    Pat the chicken breasts dry with paper towels. If breasts are thick, slice each horizontally to make two thinner cutlets (or pound to about 1/2 inch thickness) so they cook evenly.

  2. 2

    Season

    Season both sides of the chicken with kosher salt, black pepper, garlic powder, and smoked paprika. Drizzle 1 tablespoon olive oil over the chicken and rub to coat.

  3. 3

    Cook chicken

    Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the chicken and cook 4–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 74°C (165°F). Remove to a plate and let rest 5 minutes, then slice to fit buns.

  4. 4

    Make sandwich sauce

    In a small bowl mix mayonnaise, Dijon mustard, and lemon juice until smooth. Taste and adjust seasoning to taste.

  5. 5

    Toast buns

    Melt butter in a small skillet over medium heat. Split buns and toast cut sides in butter until golden, about 1–2 minutes.

  6. 6

    Assemble sandwiches

    Spread about 1 1/2 tablespoons of the sauce on the bottom bun. Layer lettuce leaves, two slices of tomato, a few thin rings of red onion, the sliced chicken cutlet, and top with remaining sauce and the top bun. Serve immediately with fries.

Seasoned Coating (optional - for crispier chicken)

  1. 7

    Prepare coating and egg wash

    Combine flour, cornstarch, paprika, onion powder, salt, and black pepper in a shallow dish. Beat the egg in a separate shallow bowl.

  2. 8

    Coat chicken

    If using coating, dip each seasoned chicken cutlet first into the beaten egg, letting excess drip off, then dredge in the flour mixture, pressing to adhere. Shake off excess.

  3. 9

    Pan-fry coated chicken

    Heat 3 tablespoons vegetable oil or 1 tablespoon olive oil in a skillet over medium heat. Add coated cutlets and cook 4–5 minutes per side until crust is golden and internal temperature is 74°C (165°F). Transfer to a rack or paper towel-lined plate to drain. Proceed to assemble as above.

Fries

  1. 10

    Prepare potatoes

    Wash and peel potatoes if desired. Cut into 1/4- to 1/2-inch sticks. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then pat dry thoroughly with clean kitchen towels or paper towels.

  2. 11

    Fry or shallow-fry

    Heat vegetable oil in a heavy skillet or pot to 175°C (350°F) for frying (or heat oil over medium-high for shallow-frying). Working in batches, fry potatoes 3–4 minutes until pale and slightly tender but not fully browned. Remove and drain. Return oil to 190°C (375°F) and fry a second time 1–2 minutes until golden and crisp. For shallow-frying, cook longer per side until golden and cooked through. Drain on paper towels.

  3. 12

    Season fries

    Immediately toss hot fries with sea salt, black pepper, and optional garlic powder to taste. Serve alongside sandwiches.

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