Homestyle Chicken Sandwich Recipe
Make Homestyle Chicken Sandwich Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the sandwich assembly
Method
For the chicken
Prepare chicken
If chicken breasts are thick, butterfly each breast or slice horizontally to make two even cutlets about 1/2-inch thick. Pat the cutlets dry with paper towels.
Marinate
In a shallow dish, whisk together buttermilk, hot sauce, 1/2 tsp kosher salt and 1/2 tsp black pepper. Add the chicken cutlets, pressing so they are submerged. Cover and refrigerate 1 to 4 hours (minimum 30 minutes if short on time).
Make dredge
In a large bowl combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, and remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute.
Prepare egg wash
In a separate shallow bowl, whisk eggs with milk until combined.
Dredge the chicken
Remove one piece of chicken from the buttermilk, let excess drip off. Dredge in the flour mixture, pressing firmly so a thick coating adheres. Dip coated piece into the egg wash and then back into the flour mixture for a double-coat. Place on a wire rack while you dredge remaining pieces.
Heat oil and fry
In a heavy skillet or Dutch oven, pour oil to reach about 1/2 to 1-inch depth and heat over medium-high to 350°F (175°C). Test by dropping a pinch of flour — it should sizzle immediately. Fry chicken in batches without overcrowding: 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Transfer fried cutlets to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if desired.
Rest
Let the chicken rest 3–5 minutes before assembling sandwiches so juices redistribute and coating sets.
For the sandwich assembly
Season tomato
Slice tomato into 1/4-inch thick slices. Lightly season both sides with 1/4 tsp kosher salt and a pinch of black pepper.
Make sandwich sauce
In a small bowl combine mayonnaise and yellow mustard. Taste and adjust: add a little hot sauce or more mustard if you like tang or heat.
Assemble
Spread about 2 tablespoons of the mayo-mustard sauce on the bottom bun. Place 1 lettuce leaf, then a fried chicken cutlet. Top the chicken with 3–4 pickle slices and a tomato slice. Spread a thin layer of sauce on the top bun and place on sandwich. Repeat for the second sandwich.
Serve
Serve immediately while the chicken is hot and the bun is crisp. Optionally serve with extra pickles or fries.