Chicken Club Recipe
Made the traditional way with bacon, lettuce, tomato, cheddar cheese and mayo. Your choice of grilled or fried chicken.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the sandwich (per 4 sandwiches)
Method
Prepare components
- 1
Flatten and season chicken
If breasts are thick, butterfly each or place between plastic and pound to even 1/2" thickness. Pat dry. Season both sides with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.
- 2
Make dredge and egg wash
In a shallow bowl whisk together flour, cornstarch and remaining 1/2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. In a second bowl whisk eggs with milk.
- 3
Prepare produce and condiments
Slice tomatoes into 1/4" rounds (about 8–10 slices). Rinse and dry lettuce, tear to sandwich-size pieces. Spread mayonnaise into a small bowl and season to taste with a pinch of salt and pepper if desired.
- 4
Cook bacon
In a large skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain. Keep skillet but wipe excess fat, reserving a teaspoon if grilling chicken.
Grilled chicken option
- 5
Grill chicken
Preheat grill or grill pan to medium-high (about 400°F/200°C). Brush chicken with 2 tbs olive oil and season lightly with remaining salt and pepper if needed. Grill 4–5 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. During last minute, top each breast with a slice of cheddar to melt slightly. Remove and let rest 3 minutes.
Fried chicken option
- 6
Heat oil and dredge
Pour vegetable oil into a heavy skillet to reach about 1/2" depth and heat to 350°F (175°C). Working one at a time, dredge each seasoned breast in the flour-cornstarch mixture, then dip into the egg wash, then dredge again in the flour mix, pressing to adhere.
- 7
Fry chicken
Carefully place breasts into hot oil, frying 4–6 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and rest 3–4 minutes. Top each breast with a slice of cheddar immediately so it melts from residual heat.
Assemble sandwiches
- 8
- 9
Layer sandwich
Spread about 1 tablespoon mayonnaise on each bottom bun. Place a lettuce leaf, then two tomato slices, then one cooked chicken breast with melted cheddar, then two slices of bacon (or three halves). Spread a little mayo on the top bun and place on sandwich. Repeat for remaining sandwiches.
- 10
Serve
Cut sandwiches in half on the diagonal if desired and serve immediately while warm. Provide extra mayo or pickles on the side if wanted.