A home-style breaded chicken sandwich with juicy breast meat, a crisp golden crust, toasted bun, pickles, and creamy sauce. Straightforward and satisfying, it keeps the recognizable character of the American chicken sandwich without unnecessary extras.
Turn what you find into an experience you can actually bring to your kitchen.
Slice the chicken breast into 4 pieces about 1 cm thick, slightly wider than the buns. Pat them dry and season both sides with the ground garlic, 60% of the salt, and all the pepper. Wash and thoroughly dry the lettuce and drain the pickles. The chicken does not need marinating; move directly to the breading.
Place the flour in one dish and mix it with the remaining 40% of the salt. Beat the egg in another dish and place the breadcrumbs in a third. Coat each piece in flour, then egg, and finally breadcrumbs, pressing very lightly. Shake off the excess; the chicken should have a thin, dry, fully adhered coating, not a heavy shell.
Split the burger buns and toast the cut sides in a dry skillet for 45 to 60 seconds, until lightly golden, then remove them. Add the vegetable oil and heat over medium heat. Fry the chicken in 2 batches for about 3 minutes per side, flipping only once, until golden and crisp and the center reaches 74°C. Drain for 1 minute on paper towels.
Mix the mayonnaise and mustard and spread the sauce over both sides of each bun. Add lettuce, the freshly fried chicken, and the pickles. Close and serve immediately while the coating is still crisp and the bun retains its toast. And that's it! Chicken, bun, pickles, and a good sauce; the chicken sandwich does not need a committee meeting 😌
