Chicken Fried Chicken Sandwich

Crispy chicken sandwiches are always a great meal – for lunch or dinner. They are pretty simple to make and can have excellent results. For this particular chicken sandwich, I used my typical technique for making chicken fried steak and replaced the cube steak with a boneless skinless chicken thigh. The result is this fantastic Chicken Fried Chicken Sandwich, that your family is bound to request again and again.

So you might be asking why boneless skinless chicken thighs. The dredge used in this recipe is intended for a steak, so it is a little bit heavier and needs more than just the light meat of a chicken breast. Additionally, a chicken breast is significantly bigger than the boneless skinless thigh, and would not fit on the brioche bun. One note, when dredging the chicken thigh, make sure that you make it as flat and spread out as possible. If you let it curl up while dredging, you will likely end up with uncooked centers at the curl.

This simple recipe for mayo sauce can be used for chicken sandwiches, or really any sandwich you are making. It is a simple sauce to put together but will add just that right amount of layered flavor to take a boring ham and cheese to the next level. I really like to put it on the toasted bun as soon as it comes out of oven. It sort of soaks into the bun without losing the toasted quality.

This is a great sandwich for weeknight dinners. You can serve it up with fries, tater tots, or potato chips. You can also go with a salad of some sort – green salad, potato salad, or pasta salad – depending on how much time and effort you have in you. This sandwich can also hold over for a bit and its even decent cold.

Now Let’s Get Cookin’!

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Chicken Fried Chicken Sandwich

A hand-breaded boneless chicken thigh fried and layered up with lettuce, pickles, bacon and simple mayo sauce on a toasted bun.

Course Main Course

Cuisine American

Keyword bacon, butter, chicken fried chicken, chicken sandwich, flour, fried chicken, fried chicken sandwich, mayo sauce, paprika, pickles

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 6 Brioche Buns
• 1 cup Iceberg Lettuce shredded
• 9 slices Bacon halved
• ½ cup Bread & Butter Pickles

For the Mayo Sauce

• ½ cup Mayonnaise
• 1 tbsp Bread & Butter Pickle Juice
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika

For the Chicken Fried Chicken

• 6 Chicken Thighs boneless, skinless
• 3 cups Flour
• 2 tsp Smoked Paprika
• 2 tsp Garlic Powder
• 2 tsp Salt
• 2 tsp Black Pepper coarse ground
• 4 Large Eggs
• Avocado Oil enough for 1 inch deep in frying pan

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Instructions

• In a small bowl add the ingredients for the Mayo Sauce. Stir to thoroughly combine. Cover and place in refrigerator until ready to build the sandwiches.
• Preheat oven to 425degF.
• In a frying pan over medium high heat, add halved bacon pieces. Cook until crispy, then remove to paper towel covered plate.
• In bowl, combine flour, paprika, 1 tsp of garlic powder, 1 tsp of salt and 1 tsp black pepper. In a smaller bowl, add eggs and remaining garlic powder, salt and pepper. Beat until fully incorporated.
• Make a Dredging station – plate 1: One cup of flour mixture, plate 2: egg mixture and plate 3: remaining flour mixture.
• Starting with plate one and moving to plate 2 then 3, fully coat each piece of chicken on all sides.
• In a large frying pan over medium high heat, add oil. Once hot, add breaded chicken. Cook for 10-12 minutes on each side (should be golden brown). Remove to a paper towel covered plate. Cook in batches until all piece are done.
• Split brioche buns and place face up on a baking sheet. Spray with cooking oil. Place in preheated oven and toast for 5-7 minutes (until golden brown) then remove.
• To build the sandwich, start with a smear of mayo sauce on bottom bun. Add three pieces of bacon and a portion of shredded lettuce. Top with chicken fried chicken then 3-4 pickles. Top with mayo sauce smeared top bun.