Crispy Chicken Club Recipe
Make Crispy Chicken Club 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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Crispy Chicken
Toasts & Spread
Veggies & Cheese
Finishing & Seasoning
Method
Crispy Chicken
- 1
Pound and marinate
If the chicken breasts are thick, slice each breast horizontally to make 2 thinner cutlets or place between plastic and gently pound to about 1/2-inch thickness. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp black pepper. Place in a bowl or zip-top bag and pour the buttermilk and hot sauce over the chicken. Refrigerate and marinate for at least 30 minutes and up to 4 hours.
- 2
Prepare dredge
In a wide shallow bowl combine the all-purpose flour, cornstarch, remaining 1.5 tsp salt, 3/4 tsp black pepper, paprika, garlic powder, and onion powder. Whisk to evenly distribute spices.
- 3
Dredge the chicken
Remove each chicken piece from the buttermilk, letting excess drip off, then press firmly into the flour mixture so it is well coated. For extra crispness, dip the coated chicken briefly back into the buttermilk and into the flour again to create a double coating. Place coated pieces on a wire rack and let rest 10 minutes; this helps the coating adhere.
- 4
Fry
Heat a large skillet over medium-high and add enough vegetable oil to come about 1/4 inch up the side (about 1 cup). Heat until oil registers 350°F (175°C) or a small pinch of flour sizzles immediately. Fry chicken, 3–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if making ahead.
Toasts & Spread
- 5
Cook bacon
Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, flipping occasionally. Drain on paper towels.
- 6
Make spread
In a small bowl combine mayonnaise, Dijon mustard, and lemon juice. Taste and adjust seasoning with a little salt and pepper if desired.
- 7
Veggies & Assembly
- 8
Prepare vegetables and cheese
Slice the tomato into 6 evenly thick slices. Rinse and pat dry romaine leaves. If cheese slices are large, trim to bread size. Have pickles ready if using.
- 9
Season tomato
Lightly season the tomato slices with the remaining 1/4 tsp salt and 1/4 tsp black pepper to enhance flavor.
- 10
Assemble the club sandwiches
Spread a heaping tablespoon of the mayonnaise mixture on the bottom slice of toasted bread. Place a fried chicken piece on top, then a slice of cheddar, two slices of bacon, a tomato slice, and two romaine leaves. Add pickles if using. Spread a little mayo on another toast slice and place as the top of the sandwich. Repeat to make three sandwiches (each uses two slices of bread). For a traditional club with three layers: use an additional toast slice in the middle — spread, add lettuce and tomato, then top with another slice of toast and continue.
- 11
Finish and serve
Cut each sandwich in half (or into quarters for club-style triple-decker presentation) and secure with toothpicks if desired. Serve immediately while chicken is warm and bread is crisp.