Fried Chicken Club Sandwich
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.
Save This Recipe
Pin
Print Recipe
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