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Restaurants›Willie Sue's. Sumter,S.C.›Chicken Club Recipe

Chicken Club Recipe

Name: Willie Sue's. Sumter,S.C.s Chicken Club Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken tenders; 1 cups buttermilk; 1 tbs hot sauce (optional); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 2 each eggs; 2 tbs water; 4 cups vegetable oil (for frying); 4 slices Texas toast slices; 3 tbs unsalted butter; 6 slices bacon strips (thick-cut); 1 cups lettuce (iceberg or romaine), shredded or leaves; 1 each ripe tomato, sliced; 4 slices cheddar or American cheese slices; 0.5 cups mayonnaise; 2 tbs mayonnaise; 1 tbs Dijon mustard; 1 tsp yellow mustard; 2 tbs honey; 1 tsp apple cider vinegar; 0.25 tsp salt; 0.125 tsp black pepper; 0 to taste salt (for bread/to taste); 0 to taste black pepper (to taste)

Inspired by Willie Sue's. Sumter,S.C.

Time55m

Serves2

Fried chicken tenders, topped with choice of cheese, bacon, lettuce, tomato, and mayo served on seared Texas toast with a side of honey mustard.

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Ingredients

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Chicken Tenders

1 lb boneless skinless chicken tenders

1 cups Buttermilk

1 tbs hot sauce (optional)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

2 each Eggs

2 tbs water

4 cups vegetable oil (for frying)

Bread & Toast

4 slices Texas toast slices

3 tbs Unsalted butter

Toppings

6 slices bacon strips (thick-cut)

1 cups lettuce (iceberg or romaine), shredded or leaves

1 each ripe tomato, sliced

4 slices cheddar or American cheese slices

1/2 cups Mayonnaise

Honey Mustard (side)

2 tbs Mayonnaise

1 tbs Dijon mustard

1 tsp yellow mustard

2 tbs Honey

1 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finish & Seasoning

0 to taste salt (for bread/to taste)

0 to taste black pepper (to taste)

Method

Chicken Tenders

Marinate

Place chicken tenders in a bowl or zip-top bag. Whisk buttermilk with hot sauce (if using) and pour over chicken. Refrigerate 30 minutes to 2 hours (minimum 30 minutes) to tenderize and flavor.

Prepare Breading

In a shallow dish, combine flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. In a second shallow dish, whisk eggs with 2 tablespoons water until smooth.

Dredge

Remove chicken from buttermilk allowing excess to drip off. First dredge each tender in the flour mixture, then dip into the egg wash, then back into the flour mixture for a double-coated crispy crust. Press the flour onto the surface to adhere well. Place on a rack and rest 10 minutes to set the coating.

Fry

Pour vegetable oil into a large, heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or a bubble test shows steady bubbling when a bit of flour is added. Fry tenders in batches, without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined rack and lightly season with a pinch of salt while hot.

Bread & Toast

Toast

Heat a large skillet or griddle over medium heat. Spread butter evenly on one side of each Texas toast slice. Place buttered side down on the hot skillet and cook 2–3 minutes until golden brown and crisp. Flip and toast the other side 1–2 minutes just to warm through. If desired, lightly season with a pinch of salt and pepper. Keep warm until assembly.

Toppings

Cook Bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and when cool enough, halve each strip crosswise so two halves fit each sandwich.

Prepare Produce

Wash and dry lettuce leaves or shred lettuce. Slice tomato into 1/4-inch rounds. Pat dry to avoid soggy sandwich.

Mayo and Cheese

If you prefer warm melted cheese, place a slice of cheese on each hot fried chicken tender for 30–60 seconds so it softens. Otherwise use cold slices. Spread mayonnaise on the inside surface of both slices of Texas toast (about 1 tablespoon per slice).

Honey Mustard (side)

Whisk together 2 tablespoons mayonnaise, Dijon, yellow mustard, honey, apple cider vinegar, salt, and pepper in a small bowl until smooth. Taste and adjust honey or vinegar to balance sweetness and tang. Transfer to a small ramekin for serving.

Assembly & Finish

To assemble one sandwich: place one slice of toasted Texas bread mayo-side up. Layer lettuce, 1–2 tomato slices (season lightly with salt & pepper), one or two fried chicken tenders (topped with cheese if using), two halved bacon strips, and a final smear of mayonnaise on the top toast slice. Place the top slice mayo-side down to close. Repeat for remaining sandwiches. Cut each sandwich in half on the diagonal if desired and serve immediately with a ramekin of honey mustard on the side.