Friday night dinners in our house are usually simple and fun. At the end of the week I don’t want to be fussing over something too difficult. Fridays dinners are usually gastro pub inspired sandwiches, tacos or burgers. Things everyone in our house loves. The current Friday night favorite is this fried chicken sandwich. My daughter loves to help me with the breading. It’s one of those meals that has everyone smiling.
Fried Chicken Sandwiches -Makes 4
- 4 bakery burger buns
- 8 baby romaine lettuce leaves
- 12 dill or sweet pickle slices
- 4 chicken cutlets (2 chicken breasts split)
- salt and pepper
- 2 eggs and 1 egg yolk
- 1¼ cup flour
- 1 cup fine bread crumbs
- 1 cup panko bread crumbs
- 2 cups vegetable or canola oil
- 1/2 cup mayonnaise
- 1/2 teaspoon Hidden Valley Ranch Dressing Mix
First prepare the chicken cutlets. Remove any rib meat. Then carefully place your hand on top of the chicken and cut or split the chicken breasts in half horizontally like you are butterflying them. Each chicken breast should be cut into two cutlets.
Next prepare the chicken breading. Season both sides of the chicken breasts with salt and pepper. Then in one shallow bowl or plate place the flour. Next in a second bowl whisk together the eggs and egg yolk. Finally in a third bowl mix together the bread crumbs.
Dredge the seasoned chicken in the flour, then dip it in the egg mixture and let the excess slide off. Then press the chicken cutlet in the bread crumbs. Finally, (although some people might see it as gilding the lily) I like to dip the cutlet back in the eggs and coat it one last time in the bread crumbs. This last step ensures that every piece of chicken is extra crispy and well coated.
Then prepare and fry the chicken. Place the oil in a deep sided skillet or Dutch oven. Heat the pan over medium heat until the oil reaches 350 degrees or until placing the end of a wooden spoon in the pan causes vigorous bubbles to appear. Then carefully add 2 or 3 breaded chicken cutlets. If the chicken doesn’t all fit in the pan you can fry it in two batches, because you don’t wan to crowd the chicken.
Cook each piece for 5 to 6 minutes turning it using a fork every couple of minutes to make sure that it cooks evenly. Place the chicken on a plate or pan lined with paper towels
Finally assemble the fried chicken sandwiches. Make the ranch mayonnaise by stirring the seasoning mix into the mayonnaise. Then place each fried chicken cutlet on a burger bun with the romaine lettuce. Top it with the ranch mayonnaise and pickles.
I like to serve mine with an Apple Waldorf salad, a summer peach and tomato salad or oven fries.
There is nothing like a crispy fried chicken sandwich. A mixture of fine and panko breadcrumbs makes this breading especially good. A topping of ranch mayonnaise and pickles add just the right zing of flavor. It’s the perfect Friday night dinner and a delicious way to start the weekend.