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Crispy Chicken Club Recipe

American · Main course · 30 min total

A crunchy, juicy chicken cutlet layered with crispy bacon, fresh lettuce, tomato, and creamy mayo on toasted bread – a satisfying twist on the classic club sandwich.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 4 slices bacon
• 4 slices sourdough or white bread, toasted
• 2 tablespoons mayonnaise
• 4 leaves lettuce (e.g., romaine or iceberg)
• 4 slices tomato
• Vegetable oil for frying

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
2. Set up a breading station: flour in a shallow dish, beaten egg in another, and panko mixed with garlic powder and paprika in a third.
3. Dredge each chicken breast in flour, shaking off excess. Dip into egg, then coat with panko mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
5. In the same skillet, cook bacon until crispy. Drain on paper towels.
6. Spread mayonnaise on one side of each toasted bread slice. On two slices, layer lettuce, tomato slices, crispy chicken, and bacon. Top with remaining bread slices, mayo-side down.
7. Cut sandwiches diagonally and secure with toothpicks if desired. Serve immediately.

Tips

• For extra crunch, use double breading: flour, egg, panko, then egg and panko again.
• Substitute chicken with turkey cutlets for a lighter option.
• Store leftover fried chicken separately; reheat in oven to retain crispiness.

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