1/2 Chicken Strip & Bacon Recipe

Assemble

Toast the sandwich roll lightly. Spread mayonnaise and Dijon mustard (and hot sauce if using) on the cut sides of the roll. On the bottom half place the lettuce, then tomato slices, then the cooked bacon, then the Swiss cheese, then the crispy chicken strip. Top with the other half of the roll and serve immediately.

Prepare chicken

Slice the 0.5 lb chicken breast into one strip roughly the length of the roll (about 1"–1.5" thick). If necessary, lightly pound to even thickness for even cooking. Pat dry with paper towel.

Make wet and dry stations

In a shallow bowl whisk together the egg and buttermilk until combined. In a second shallow bowl mix the flour, cornstarch, breadcrumbs, salt, pepper, garlic powder, and paprika.

Bread the chicken

Working with the chicken strip, dredge first in the flour mixture (tap off excess), then dip into the egg-buttermilk mixture, then press into the flour/breadcrumb mixture to fully coat. Set the breaded strip on a sheet and let rest 5 minutes to help coating adhere.

Fry the chicken

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Add the breaded chicken strip and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined plate and let rest 2 minutes.

Crisp bacon and melt cheese

While the chicken rests, cook the 2 strips of bacon in a skillet over medium heat until crisp, 5–7 minutes, turning as needed. Transfer to paper towels to drain. In the same skillet or briefly under a broiler, place the Swiss cheese slice on the hot chicken strip or on the roll so it softens and starts to melt (about 30–45 seconds) — watch carefully to avoid burning.

Mix mayonnaise, Dijon mustard, and hot sauce (if using) in a small bowl. Taste and adjust seasoning as needed. Spread on toasted roll before assembling the sandwich.