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Fried Chicken Club Sandwich With Crispy Bacon

This fried chicken club sandwich is a three-layer toasted sandwich filled with crispy chicken, smoky bacon and turkey. All topped with fresh salad and cheddar cheese. If you’re looking for an extra special lunch idea or dinner option, this version of a classic club sandwich is for you!

Recipe Overview

Skill Level:

BEGINNER

Prep Time:

30 MINUTES

Prep-Ahead?

Yes!

Cook Time:

20 MINUTES

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A fried chicken club sandwich sliced and laid face up towards the camera on a wooden board.

What Makes This Recipe Great

Tender buttermilk marinated chicken is fried until golden brown and crispy, making this a sandwich to enjoy at lunch or dinner. Serve it with French fries and you have yourself an amazing meal!

Restaurant-Quality food that you have made from scratch. You can even marinate and freeze the chicken for an easy meal prep idea.

Packed with flavour and super filling, a great alternative to a burger which you can customise any way you like!

Equipment Needed:

  • Measuring Equipment: Used for accurately measuring ingredients like flour, buttermilk, and spices.
  • Rolling Pin: Used to pound the chicken breasts flat, you can use a meat tenderiser too.
  • Food Bag: Used to hold the chicken breasts while pounding to keep the workspace clean and prevent contamination.
  • Sharp Knife and Chopping Board: Used for slicing the salad and chicken breasts.
  • Large Bowl: Used for marinating the chicken in buttermilk. Make sure it is large enough to hold the chicken pieces and buttermilk comfortably. Cover the bowl with a lid or clingfilm (plastic wrap)
  • Medium Bowl: Use a medium bowl to mix the flour and spices for the coating. I like to use a wide one that fits the chicken pieces inside with ease.
  • Small Bowl: Use a small bowl to mix the honey mustard mayonnaise.
  • Large Frying Pan: Used for frying the marinated and breaded chicken pieces until golden brown and cooked through.
  • Medium Frying Pan: Used for frying the bacon until crispy.
  • Wire Rack: Used to drain the fried chicken and bacon, allowing excess oil to drip off and keeping them crispy. Place paper towels underneath to catch any excess oil.
  • Tongs: Used for turning and removing the chicken pieces from the hot oil safely.
  • Spoon: Used for mixing ingredients such as the honey mustard mayo.

Ingredients:

A labelled photo with all the ingredients needed to make a fried chicken club sandwich.
  • Chicken Breasts: Use skinless, boneless chicken breasts for this recipe. 2 large ones will be fine for 4 people.
  • Buttermilk: Used for marinating the chicken to tenderize and add flavour. You can make your own buttermilk if you don’t want to buy it (and save some money too!)
  • Plain Flour: Used as a base for the coating mixture to create a crispy outer layer for the fried chicken. Use a plain all-purpose variety.
  • Cornflour: Also known as corn starch, combined with plain flour to enhance the crispiness of the fried chicken.
  • Garlic Powder, Onion Powder, Smoked Paprika and Cayenne Pepper: Adds flavour to the chicken coating mixture. I use a sweet smoked paprika and if you wish to leave out the spicy cayenne pepper, you can.
  • Sea Salt and Black Pepper: Used as a seasoning.
  • Oil for Frying: Used to fry the chicken pieces until golden and crispy. I used sunflower oil for this recipe.
  • Streaky Bacon: Adds a smoky, crispy layer to the sandwich. You can choose smoked bacon or unsmoked bacon, whichever your own preference.
  • Turkey: I used cooked turkey slices for this recipe.
  • Cheddar Cheese: I used a pre-sliced cheddar for ease, but you can slice or grate your own. I usually choose a mature cheddar for a deep flavour.
  • Lettuce: Adds a fresh, crunchy texture to the sandwich. I used iceberg lettuce.
  • Avocado and Tomatoes: Adds some fresh salad elements. You can use large tomatoes as I have done or cherry tomatoes if you’d prefer.
  • Mayonnaise, Dijon Mustard and Honey: These 3 ingredients make a simple spread to add flavour to your club sandwiches. It’s super easy to make, just mix them together!
  • Bread: You can choose your favourite bread, from whole wheat to pre-cut white bread. I have chosen sliced sourdough for this recipe to give the sandwiches a rustic feel.

Substitutions and Additions:

Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.

Substitutions:

  • Chicken Breasts: You can use boneless chicken thighs if you’d prefer.
  • Spices: You can choose your own blend of spices. Perhaps a Cajun spice mix or even a homemade peri-peri seasoning.
  • Streaky Bacon: You could replace with Prosciutto, Parma ham or Pancetta to give your club sandwich an extra special feel.
  • Turkey: You can choose to use another deli meat of your choice.
  • Cheddar Cheese: Try provolone, swiss cheese or fresh mozzarella as an alternative.
  • Lettuce: Choose any salad leaves you like, from rocket to baby spinach. Or go for a different variety of lettuce such as little gem.

Additions:

  • Roasted Red Peppers: A delicious addition to your sandiwches.
  • Sun Dried Tomatoes: If you love that intense tomato flavour.
  • Red Onions: Slice them up finely and add in if you love fresh onions!

Smart Shortcuts:

In a rush and need to take some shortcuts with this recipe? Here’s some ideas:

Buy Frozen or Fresh Fried Chicken: Use fresh or frozen fried chicken tenders or cutlets. These can be baked or air-fried directly from the freezer, cutting down on preparation and cooking time.

Buy Pre-Cooked Bacon: You can usually find pre-cooked bacon strips in the supermarket or grocery store to save time cooking the bacon yourself.

A part-assembled club sandwich with the fried chick in on top of toasted bread, laid out on a wooden board.

Step-By-Step Guide – How To Make Fried Chicken Club Sandwich

  • Prepare the Chicken: Place a chicken breast in a food bag and use a rolling pin to pound it flat. Repeat with the other breast, then slice each breast into 4 pieces. Place the buttermilk in a large dish, add the chicken pieces, cover, and refrigerate for at least 2 hours or overnight.
A hand is using a rolling pin to flatten chicken breast inside a food bag.
Two hands are holding a glass dish with buttermilk marinated chicken inside.
  • Prepare the Salad and Sauce: Towards the end of the marinating time, slice the avocado and tomato, and roughly chop the lettuce. Cover with cling film to prevent the avocado from browning, and set aside. Combine mayonnaise, Dijon mustard, and honey in a bowl, mix well, and set aside.
A hand is using a sharp knife to slice tomato, lettuce and avocado on a wooden board.
A white bowl with mayonnaise, mustard honey and a spoon inside.
  • Prepare the Coating and Heat the Oil: In a bowl, mix flour, cornflour, garlic powder, onion powder, smoked paprika, cayenne pepper, sea salt, and black pepper. Heat oil for frying in a pan until it reaches about 175°C (350°F).
A glass dish with all the ingredients for the flour coating inside before being mixed.
A hand is using a spoon to mix the flour coating ingredients for the chicken together in a glass dish.
  • Coat and Fry the Chicken: Remove the chicken from the buttermilk and let the excess drip off. Coat the chicken pieces in the flour mixture, shaking off any excess. Fry the chicken pieces in the hot oil until they are golden brown and cooked through. Remove and place on a wire rack.
A hand is using a pair of tongs to place the chicken in the flour mixture to coat it before frying.
A hand is using a pair of tongs to turn the chicken in the oil in a frying pan as it cooks.
  • Cook the Bacon: Once the chicken has been cooked, fry the bacon until crispy. Remove and drain on a wire rack with a paper towel underneath.
For rashers of streaky bacon are frying in a frying pan.
  • Assemble the Sandwiches: Toast the bread slices and spread one side of 8 slices with the honey mustard mayo. Assemble the sandwiches in this order: mayo-coated toast slice, bacon, fried chicken, cheddar cheese, lettuce, plain toast slice, turkey, tomato, avocado, and another mayo-coated toast slice.
A hand is using a spoon to spread a toasted slice off bread with mustard Mayo.
A hand is placing sliced avocado in the club sandwich.
  • Serve: Slice the sandwiches in half and serve warm.

Prep-Ahead Time Saving Tips for Fried Chicken Club

Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:

TOTAL TIME SAVED:

30 MINUTES

Marinate the Chicken (Save 10 minutes): Pound and slice the chicken breasts, then marinate in buttermilk. Store the marinated chicken in an airtight container in the fridge for up to 24 hours. Freezing Tip: Freeze the marinated chicken in a freezer-safe bag or container for up to 3 months. Defrost in the fridge overnight before cooking.

Prepare the Flour Coating (Save 5 minutes): Mix the ingredients for the flour coating together and store the mixture in an airtight container or zip-lock bag. The mixture can be stored in a cool, dry place for up to 3 months.

Pre-Cook Bacon (Save 10 minutes): Fry the bacon until crispy and drain on paper towels. Once cooled, store in an airtight container in the fridge for up to 3 days. Reheat briefly in the microwave or on a skillet before assembling the sandwiches.

A person is holding a spoon with mustard mayonnaise drizzling from it ready to spread it on the half assembled club sandwich in front of them.

Frequently Asked Question

What type of bread is best for this sandwich?

Any sturdy bread like sourdough, ciabatta, or whole grain works well. Toasting the bread helps prevent it from becoming soggy.

What can I do if I don’t have cornflour?

If you don’t have cornflour, you can use all plain flour for the coating. The cornflour adds extra crispiness, but plain flour will still give a good result.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can make your own buttermilk with ease.


Mastering This Recipe – Expert Tips

  • Marinate the Chicken Well: Marinate the chicken in buttermilk for at least 2 hours, preferably overnight. This helps tenderize the chicken and infuse it with flavor.
  • Maintain Oil Temperature: Keep the frying oil at a consistent temperature of around 175°C (350°F). Use a thermometer to ensure the oil doesn’t get too hot or too cool, which can affect the chicken’s crispiness and cooking time.
  • Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and result in soggy chicken. Frying in small batches ensures even cooking and a crispy coating.

A person is holding a stacked fried chicken club sandwich on a wooden board to show the layers.

Storage

  • Storage: To prevent soggy club sandwiches, it’s best to store the components of the sandwich separately. Store the ingredients in airtight containers in the fridge for 2-3 days.
  • Fried Chicken: Store leftover fried chicken pieces in an airtight container in the fridge for up to 3 days. Ensure they are completely cooled before storing to maintain crispiness.
  • Freezing: Fried chicken can be frozen for up to 1 month. Let it cool completely, then store in a freezer-safe container or bag. **Note that salad components and mayonnaise do not freeze well.**
  • Reheating: Reheat fried chicken in a preheated oven at 175°C (350°F) for about 10-15 minutes until heated through and crispy.

Fried Chicken Club Sandwich

5 from 1 vote
A three-layer toasted sandwich with crispy fried chicken, smoky bacon and turkey, all topped with fresh salad and cheese. Hearty filling comfort food that you can serve for lunch or dinner.
Print Recipe Pin Rate Save
Course: lunch, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 4
Calories: 812kcal

Ingredients
  

For The Fried Chicken

  • 2 Chicken Breasts
  • 200 ml Buttermilk
  • 100 g Plain Flour
  • 50 g Cornflour
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 0.5 tsp Cayenne Pepper
  • 0.5 tsp Sea Salt
  • 0.5 tsp Black Pepper
  • Oil For Frying

For The Sandwich

  • 8 slices Streaky Bacon
  • 4 slices Turkey
  • 4 slices Cheddar Cheese
  • Lettuce
  • 1 Avocado
  • 2 Tomatoes
  • 8 tbsp Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • 12 slices Bread

Instructions

  • Place a chicken breast in a food bag and use a rolling pin to pound it flat. Repeat with the other breast.
  • Remove the chicken from the bag and slice each breast into 4 pieces.
  • Place the buttermilk in a large dish and add the chicken pieces. Cover the dish and refrigerate for at least 2 hours or overnight.
  • Towards the end of the marinating time, slice the avocado and tomato, and roughly chop the lettuce. Cover with cling film to prevent the avocado from browning, and set aside.
  • Combine the mayonnaise, Dijon mustard, and honey in a bowl, mix well, and set aside.
  • In a bowl, mix the flour, cornflour, garlic powder, onion powder, smoked paprika, cayenne pepper, sea salt, and black pepper.
  • Heat oil for frying in a pan until it reaches about 175°C (350°F).
  • Remove the chicken from the buttermilk and let the excess drip off.
  • Coat the chicken pieces in the flour mixture, shaking off any excess.
  • Fry the chicken pieces in the hot oil until they are golden brown and cooked through.
  • In a separate pan, fry the bacon in a little oil until crispy. Remove and drain on a wire rack with a paper towel underneath.
  • When the chicken is cooked, remove from the oil and place on a wire rack along with the bacon.
  • Toast the bread slices and spread one side of 8 slices with the honey mustard mayo.
  • Assemble the sandwiches in this order: mayo-coated toast slice, bacon, fried chicken, cheddar cheese, lettuce, plain toast slice, turkey, tomato, avocado, and another mayo-coated toast slice.
  • Slice the sandwiches in half diagonally and serve warm.

Recipe Notes

For ‘Prep Ahead Tips,’ ‘Smart Shortcuts,’ and ‘Mastering This Recipe’ guidance, visit the full recipe post!
  • Chicken: Substitute chicken breasts with chicken thighs for a juicier texture.
  • Flour Mixture: Use all-purpose flour instead of a mix of plain flour and cornflour.
  • Frying Tips: Maintain oil temperature around 175°C (350°F) for crispy fried chicken. Fry in batches to avoid overcrowding the pan.
  • Leftovers: Store leftover fried chicken pieces separately in an airtight container in the fridge for up to 3 days.
 

Nutrition Estimate

Calories: 812kcal | Carbohydrates: 46g | Protein: 40g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1057mg | Potassium: 1044mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 15mg | Calcium: 211mg | Iron: 3mg

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