Name: The Yelling Goats Pounded & Battered Chicken Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 0.5 cups fine cornmeal; 2 pieces large eggs; 0.25 cups whole milk; 0.5 tsp baking powder; 1.5 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp paprika; 1 cups vegetable oil (for frying); 2 pieces fresh sandwich rolls (kaiser or soft roll); 2 slices American cheese slices; 4 leaves romaine or leaf lettuce; 1 pieces ripe tomato; 1 tbs unsalted butter (optional, for toasting rolls); 3 oz goat cheese (soft, room temperature); 0.25 cups Greek yogurt (or sour cream); 2 tbs mayonnaise; 1 tsp lemon juice; 1 tsp honey; 1 tsp fresh chives (finely chopped); 0.25 tsp salt; 0.25 tsp black pepper

Method

Chicken & Breading

Prepare and pound chicken

Trim any fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or heavy skillet, gently pound each breast to an even thickness of about 1/4 to 1/2 inch. This ensures even cooking and helps the breading adhere.

Season chicken

Season both sides of the pounded breasts with 1 tsp salt and 1/2 tsp black pepper (use portions from the measured salt/pepper in the ingredients section).

Set up breading station

In one shallow bowl, combine the flour, cornmeal, baking powder, paprika, garlic powder, onion powder, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. In a second shallow bowl, whisk the eggs with the milk until smooth.

Bread the chicken

Working one at a time: dredge a pounded breast in the flour mixture, shaking off excess. Dip it in the egg wash, letting excess drip back into the bowl, then press it back into the flour mixture to create a good, even coating. Place the breaded breasts on a wire rack while you prepare the next piece.

Heat oil and fry

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (roughly the 1 cup measured) and heat over medium-high until shimmering and registers 350°F (175°C) on a thermometer, or until a pinch of flour sizzles on contact. Add the breaded breasts (work in batches if needed) and fry 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked chicken to a paper towel-lined tray or wire rack and let rest 3 minutes.

Goat Sauce

Combine goat cheese, Greek yogurt, mayonnaise, lemon juice, honey, chopped chives, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Use a fork or small whisk to blend until smooth and creamy. If too thick, thin with 1–2 tsp water or additional yogurt to reach a spreadable consistency. Taste and adjust salt, pepper or honey as desired.

Roll & Assembly

Prepare rolls and vegetables

Slice the rolls horizontally. If desired, lightly butter the cut sides with the measured butter and toast in a skillet or under a broiler until golden, about 1–2 minutes. While toasting, slice the tomato into 1/4-inch rounds and wash/dry the lettuce leaves.

Melt cheese on chicken

Place each fried chicken breast on a baking sheet. Top each with an American cheese slice and broil or place in a 350°F (175°C) oven for 1–2 minutes just until the cheese softens and slightly melts onto the chicken (watch closely so cheese doesn't overbrown).

Assemble sandwiches

Spread about 1 to 1.5 tablespoons of goat sauce on the bottom half of each roll. Place a lettuce leaf or two on the sauce, then the sauced chicken breast with melted American cheese, and 2–3 tomato slices on top. Spread a little goat sauce on the top half of the roll if desired, then close the sandwich.

Serve

Cut each sandwich in half if desired and serve immediately while the chicken is hot and the roll is fresh. Offer extra goat sauce on the side.