Chicken Sandwich Recipe

Prepare and pound chicken

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound to 1/2-inch thickness). Pat dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Marinate (optional but recommended)

Place the chicken in a shallow dish and pour 1 cup buttermilk over it. Cover and refrigerate 30 minutes to 4 hours. If skipping marination, continue to the breading/grill step.

Prepare dredge and batter

In a shallow bowl mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl whisk 2 eggs (if making a wet batter). Drain excess buttermilk from chicken before dredging.

Batter and cook (battered method)

Heat 1/2 cup vegetable oil in a large skillet over medium-high until shimmering (about 350°F in a deep-fry thermometer). Dredge each chicken piece in the flour mix, then dip in the beaten eggs, then again in the flour mix for a double coating. Add chicken to the skillet (do not crowd). Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a rack to drain and rest 5 minutes.

Or: Grilled option

Preheat a grill or grill pan to medium-high and brush chicken with 1 tbs olive oil. Season with the flour mixture dry rub (use about 2 tbs of the flour-spice mix). Grill 4-6 minutes per side until charred in spots and internal temperature reaches 165°F. Let rest 5 minutes.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs buttermilk, 1 tbs sriracha, 1 tbs ranch seasoning (or 2 tbs herbed ranch), 1/2 tbs lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust sriracha for heat or thin with more buttermilk to desired spreadable consistency. Refrigerate until assembly.

Cook the bacon

Cook 6 slices of bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain.

Prepare tomato and toast rolls

Slice the tomato into 1/4-inch thick slices (you should get 3–4 slices). Season tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper. Split the ciabatta rolls and butter cut sides with 1 tsp butter each. Toast cut sides in a skillet over medium heat or under a broiler until golden, about 1-2 minutes.

Assemble sandwiches

Spread about 1.5 tbs of sriracha-ranch aioli on the bottom half of each toasted ciabatta. Place 1 battered or grilled chicken cutlet on each roll. Top each with 3 slices of bacon, 2 leaves of lettuce, and 2–3 tomato slices. Spread another 1/2–1 tbs aioli on the top half of the roll if desired, then close the sandwich.

Final steps and serving

Press gently, cut each sandwich in half on a diagonal, and serve immediately while the chicken is warm. Provide extra aioli on the side if desired.