Back in the kitchen after returning from vacation I was excited to open up the next cookbook. The recipe I had tagged was for a fried chicken sandwich (yum!) and was from a super awesome sandwich cookbook I have…
The recipe was actually really super quick and easy to do. To start with I took boneless skinless chicken breasts and pounded them to about 3/8 inches thick.
Then I preheat my deep fryer and set up 3 bowls. I put flour in the first, then eggs whisked with garlic powder and hot sauce in the next and panko bread crumbs in the last.
I took a piece of the chicken at a time and dipped in the egg, then flour, back into the egg and finally into the panko. I set the breaded chicken on a plate and continued with the next piece.
I fried the chicken for 3 minutes, then flipped and fried another 3 minutes. Then I removed them from the fryer and let them cool slightly on paper towel.
While the chicken slightly cooled I put a skillet on medium heat and toasted rolls for a few minutes.
Then I assembled my sandwich. According to the book I was to use a bbq sauce or hot sauce for the top and bottom bun, then place the chicken, cheese and bacon. But the book also gave a few variations like an Italian chicken sandwich which used tomato sauce and provolone cheese. So I decided to be creative and turn my sandwiches into “California” chicken sandwiches by using guacamole instead of BBQ sauce.
The Verdict: Very tasty and surprisingly fast and easy!! Win, Win, Win!! The chicken as also really really good on it’s own. Super crispy (from being double dipped in egg) and tender from being pounded. I will definitely use this technique next time I am in the mood for chicken tenders. You can grab that recipe here.