Yield: 2-3

Indiana Diner-Style Chicken Fried Chicken Sandwich with Bacon, Lettuce & Tomato

Indiana Diner-Style Chicken Fried Chicken Sandwich with Bacon, Lettuce & Tomato
Cook Time 10 minutes
Total Time 10 minutes

Ingredients

Seasoned Flour:

  • 1 cup flour
  • 1 Tbl. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. cayenne
  • 1 tsp. paprika
  • 1 tsp. italian seasoning
  • 1 tsp. baking powder
  • 1/2 tsp. sugar
  • 1 Tbl. seasoned salt, I prefer Johnny's
  • 1/2 tsp. poultry seasoning
  • 1 1/4 tsp. coarse ground black pepper
  • [br]

Rest of ingredients:

  • 2 large boneless skinless chicken breasts, pounded thin (1/2"), or 3 smaller ones
  • 1 extra-large egg, beaten
  • 1 tsp. hot sauce, as desired
  • 4 crisp lettuce leaves
  • 4 thick slices fresh tomato
  • 6 strips lean quality thick-cut bacon, cooked crisp with pepper
  • 2 hearty hamburger buns (*see my semi-homemade if desired)
  • mayonnaise (*or desired condiment)
  • vegetable oil for frying
  • [br]

Cheeses That Pair Well:

  • pepperjack
  • colby
  • co-jack
  • provolone
  • muenster
  • swiss
  • havarti

Extra Condiments Can Include:

  • sliced onion
  • dill or sweet bread 'n butter pickle slices, or pickle relish
  • assorted mustards, (regular, spicy brown, jalapeño, honey-mustard, etc.)
  • barbecue sauce
  • pickled jalapeños or fresh banana pepper slices
  • thinly-sliced picnic ham piled on top, or fried canadian bacon slices, (*in addition to or in place of bacon strips)

Instructions

  • In a medium bowl, whisk WELL all of the seasoned flour ingredients until well-mixed. Dump into a pie plate, set aside.
  • Place each chicken breast onto sheets of plastic wrap skinned sides-up. Sprinkle tops with water, cover with more plastic wrap, sprinkle top of plastic with water, and pound out middle so it's level and chicken breasts are about a 1/2" thick or a little less, but no less than 1/4".
  • In second pie dish, whisk egg well. Whisk in hot sauce.
  • Dredge chicken breasts, one at a time, in flour first, then beaten egg, then back into flour, coating well. Let rest in flour while the oil heats up.
  • When oil is hot, fry chicken, one piece at a time to not overcrowd pan, about 4-5 minutes per side until deep golden brown. Place on paper towel-lined rack placed over a baking sheet to rest and cool down a little.
  • Dress bottom buns with mayo, then lettuce. Top with chicken breasts, tomato and bacon. Dress top bun with mayo and serve!
  • *If wanting to add cheese, top pieces with cheese after coming out of the oil to melt while resting.
  • (Top with any other condiments desired.)

    • Notes

    You can also turn these into appetizer-sized mini sliders if desired by cutting each breast into 4-5 pieces after frying and resting, and assemble onto biscuits or Hawaiian Rolls. Or you can precut the chicken into pieces before pounding, coating and frying. Either way works great! (Cutting them up after is easier and quicker, though.)