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Fried Chicken Club Sandwich
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Fried Chicken Club Sandwich

Fried Chicken Club Sandwich

Two of the greatest sandwiches ever, mashed into one - could anything be better?  

Serves 2

Ingredients

  • 1 cup buttermilk
  • 1/3 cup pickle juice
  • 2 tablespoons hot sauce
  • 1 large, boneless skinless chicken breast, pound to about 1/4 - then cut into 4 even pieces
  • 1.5 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon onion powder, garlic powder and smoked paprika
  • Oil for frying
  • 6 slices bacon, cooked, until almost crispy
  • 6 slices thick white bread or sourdough - toasted
  • 2 tablespoons softened butter
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
    1 teaspoon hot sauce
  • 1 large tomato, thinly sliced
  • Shredded romaine lettuce
  • 1 avocado, sliced
  • Kosher salt and coarse ground black pepper
  • Toothpicks or sandwich skewers

Directions

  1. Put buttermilk, pickle juice and hot sauce in a large bowl, mix well and add chicken, submerge and let sit an hour up to overnight
  2. When ready, heat oil to 365
  3. Put flour, salt, pepper and seasonings in a bowl and mix well
  4. Drizzle about 1/4 cup buttermilk randomly over the flour in the bowl
  5. Combine mayo, Dijon and hot sauce - stir to mix and set aside
  6. Remove chicken from buttermilk, shake off excess and and dredge in the flour, pressing to make sure it sticks - put on a sheet pan
  7. Fry chicken about 3 minutes a side, or until 160 degrees, remove to a rack on a sheet pan, and season with kosher salt
  8. Butter one side of each slice of toast, spread with the mayo and build: lettuce on the bottom, then tomato seasoned with a little salt and pepper, fried chicken, bacon and avocado. Add the middle slice of bread and repeat with another layer of lettuce, tomato, chicken and bacon
  9. Top with the final slice of bread, skewer through the sandwich and cut in halves or quarters

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