PAN FRIED CHICKEN SANDWICH RECIPE RECIPES

Steps:

• Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
• Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
• Spread both sides of the bread with butter.
• Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
• Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.