Chicken Frisco Recipe
Breaded fried chicken breast, Swiss cheese, lettuce, tomato, and on Texas toast.
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Ingredients
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Chicken and Breading
Toast & Toppings
Finishing & Garnish (optional)
Method
Prepare Chicken and Breading
Butterfly and flatten
Pat the 2 chicken breasts dry. If breasts are thick, butterfly each by slicing horizontally nearly through and opening like a book, or cut into two thinner cutlets. Place each cutlet between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch (1.25 cm).
Marinate in buttermilk
In a bowl, whisk 1 cup buttermilk with 1 large egg until smooth. Submerge the flattened chicken in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.
Make dry mix
While chicken marinates, combine 1 cup all-purpose flour, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 1/2 tsp kosher salt, and 3/4 tsp black pepper in a shallow wide dish. Mix until evenly distributed.
Set up dredging stations
Place the flour/breadcrumb mixture in one shallow dish. In a separate shallow dish whisk the remaining buttermilk marinade if any with the egg (or use a fresh egg wash if preferred). Remove each chicken piece from the buttermilk, letting excess drip off, then dredge in the dry mix pressing firmly so the coating adheres. For extra-crispy crust, double-dip: after first coating, quickly dip back into the buttermilk/egg, then again into the dry mix, pressing to form a good crust.
Fry Chicken
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast iron preferred) to reach roughly 1/4 inch depth or enough to shallow-fry the cutlets. Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of the dry mix sizzles on contact.
Fry cutlets
Carefully add the breaded chicken to the hot oil without overcrowding (fry in batches if needed). Cook 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain even browning without burning the crust. Transfer cooked cutlets to a wire rack set over a baking sheet and keep warm in a low oven (200°F / 95°C) while you finish remaining pieces.
Prepare Toast & Toppings
Toast Texas bread
Butter one side of each of the 4 slices of Texas toast with the softened 2 tbs unsalted butter. Heat a clean skillet over medium heat or use a griddle. Place buttered side down and toast until golden brown, 2–3 minutes, then flip and toast the other side briefly so slices are warmed through and slightly crisp. Alternatively, broil for 1–2 minutes per side.
Season tomato and prepare spread
Slice the ripe tomato into 1/4-inch rounds. Lightly season tomato slices with 1/4 tsp salt and 1/8 tsp black pepper. In a small bowl combine 3 tbs mayonnaise with 1 tsp Dijon mustard (optional) and mix until smooth.
Assemble cheese on chicken
When chicken cutlets are finished and still hot, place one slice of Swiss cheese over each cutlet. Return to the warm oven or place briefly back in the skillet (low heat, covered) for 30–60 seconds until the Swiss melts slightly.
Assemble Sandwiches
Spread about 1 tbs of the mayonnaise mixture on each bottom slice of Texas toast. Place a leaf of green leaf lettuce on each bottom slice, then top with two tomato slices per sandwich. Put the hot Swiss-topped chicken cutlet on top of the tomato. Add pickles if using. Spread a little mayo on the top slice of toast and place it over the chicken to finish the sandwich.