Fried Chicken Club Recipe

Sandwich

1. 1

   Prepare and brine chicken

   If chicken breasts are thick, butterfly or pound to 1/2-inch thickness. Place breasts in a bowl or zip-top bag with buttermilk and optional hot sauce. Refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

2. 2

   Make dredge and egg wash

   In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, smoked paprika or cayenne, salt, and black pepper. In a second shallow bowl whisk eggs with milk to make an egg wash.

3. 3

   Bread the chicken

   Remove each breast from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing firmly so a thick coating adheres. Dip into the egg wash, then return to the flour mixture for a second coating. Place on a wire rack while you heat the oil.

4. 4

   Fry the chicken

   Pour vegetable oil into a heavy skillet or cast-iron pan to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or small bubbles form when a pinch of flour is added. Carefully add the breaded breasts (do not overcrowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over paper towels to drain and rest 5 minutes.

5. 5

   Cook the bacon

   While chicken rests, cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain.

6. 6

   Toast rolls and assemble condiments

   Split rolls and toast cut sides in a dry skillet or under broiler until lightly golden, about 1–2 minutes. Mix mayonnaise and mustard; spread about 2 tablespoons of the mayo-mustard on the bottom half of each roll and a thin layer of mayonnaise on the top half if desired.

7. 7

   Slice tomato and arrange lettuce

   Slice the tomato into 1/4-inch rounds (about 2 slices per sandwich). Rinse and pat dry lettuce leaves.

8. 8

   Melt cheese on chicken (optional)

   If you prefer melted cheese, place fried chicken on a baking sheet, top each breast with a slice of cheddar-jack and place under a preheated broiler or in a hot oven (425°F / 220°C) for 1–2 minutes just until cheese softens and starts to melt. Watch closely to prevent burning.

9. 9

   Assemble sandwiches

   Place the bottom roll half with mayonnaise-mustard, add lettuce, then the fried chicken breast (cheese-side up if melted), then two bacon strips, tomato slices, and optional pickle slices. Top with the top roll half and press lightly to secure.

10. 10

    Serve

    Cut sandwich in half if desired and serve immediately with your choice of side (fries, chips, or salad).