Chicken Club Grilled/fried Recipe

Pound and season breasts

If chicken breasts are thick, butterfly them or place between plastic wrap and pound to an even thickness about 1/2-inch thick. Pat dry with paper towels and season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper (from the salt & pepper to taste).

Set up breading station

Place flour in a shallow dish and mix in paprika, garlic powder, onion powder, remaining salt (1/2 tsp) and pepper (1/4 tsp). In a second shallow bowl beat the eggs with milk. In a third dish combine panko breadcrumbs (if using) and remaining flour (or use extra panko).

Bread the chicken (for fried) or coat (for grilled)

For fried chicken: dredge each breast in seasoned flour, then egg wash, then panko/breadcrumbs pressing to adhere. For grilled chicken: lightly coat breasts with a thin layer of oil and sprinkle some of the seasoned flour mixture for flavor (no heavy breading).

Frying (preferred for crispy)

Heat about 1/4–1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and a pinch of flour sizzles. Add breaded chicken and cook 4–5 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 rest 3–4 minutes.

Grilling (alternative)

Preheat grill or grill pan to medium-high. Brush both sides of the unbreaded but oiled/seasoned chicken with oil. Grill 4–6 minutes per side until grill marks develop and internal temperature reaches 165°F (74°C). If using thicker breasts, cover and cook a bit longer on lower heat to finish. Rest 3–4 minutes.

Toast Texas toast

Spread softened butter on one side of each Texas toast slice. Heat a large skillet or griddle over medium heat and toast buttered side down 2–3 minutes until golden. Flip and toast the other side 1–2 minutes just to warm through. Alternatively broil in oven 1–2 minutes per side until golden.

Prepare vegetables and condiments

While chicken rests, slice the tomato into 1/4-inch slices and season lightly with salt and pepper. Wash and dry lettuce leaves. If bacon and ham are not already cooked, pan-fry bacon until crisp and warm ham slices in the same pan 30–60 seconds per side until heated.

Melt cheese on chicken

If desired, place each cooked chicken breast on the hot skillet for 20–30 seconds and top with a Swiss cheese slice to melt slightly, or place under broiler for 30–45 seconds to melt.

Assemble sandwiches

Spread mayonnaise evenly on the non-buttered side of two Texas toast slices (bottoms). On each bottom slice layer: 1 piece of ham, 1 chicken breast with melted Swiss, 2 strips of bacon, 2 lettuce leaves, 2 tomato slices, and optional pickles. Top with remaining Texas toast slice, buttered side out.

Finish and serve

If desired, press the sandwich lightly in the skillet 30–45 seconds per side to warm through and help set. Cut each sandwich in half on the diagonal and serve immediately while hot. Serve with chips or fries.