Chicken Club Sandwich Recipe

This chicken club sandwich recipe follows the traditions of the original club sandwiches served throughout New York back in the day but with a modern twist.

There is some prep time to this recipe. I’ve made this quick and easy to follow so you’ll soon be enjoying this tasty classic sandwich.

How to Make a Chicken Club Sandwich

All the ingredients are at the bottom of the page to print off if you wish. I have also listed each ingredient throughout this preparation of the sandwich too.

Preparing The Chicken Breast

You’ll need a large skinless / boneless chicken breast weighing around 8 oz (225 grams). Carefully trim any excess fat and gristle from the breast using a sharp knife.

Now place one hand on top of the breast and cut the breast in half longways using a sharp knife. We want 2 thin evenly cut pieces of meat here.

We’re going to need to make the 2 breast halves even thinner ready for frying. To do that place either a piece of wax paper, grease proof paper or even a tea towel over each half.

With the meat covered, pound the meat flat using a large spoon or a meat tenderizer if you have one. You can use a rolling pin if you like. The aim is to have the meat breast as thin as possible.

The trick for a really crispy coating is to dry the flattened breast using some kitchen towel prior to the next stage. This removes any excess moisture.

Finally, place the breasts in the refrigerator for about an hour uncovered to dry the meat further.

Preparing the breading ingredients

You’ll need 2 pie plates or flat bowls for this stage. Break a large egg into one plate and add 2 Tbsp of milk and use a fork to whisk these together for a minute.

In the second pie plate add ¾ cup of plain flower, ½ tsp of salt and ½ tsp of black pepper. Using a separate fork mix this together.

For added crispiness add 1 Tbsp of milk to the flower and mix in using a fork. If you need to, you can use your hands to break down the little pieces of clumped flower if it needs it.

Coating The Chicken Breast

Remove the chicken breasts from the fridge and dip both sides of each into the egg mix. Once the breast has a good coating of egg, dip into the flower.

Press the flower onto the breast on both sides to get a nice thick coating. Use your fingers here and really press the flower right to the edges of the meat. Now set aside ready for frying.

Pan Frying The Breast Fillets

Heat around a ¼ inch of oil on a medium heat inside a pan large enough to fit a single breast. Test the oil is hot enough by dropping a small amount of flower mix into the hot oil to ensure it sizzles.

With the oil at temperature, very slowly lower the breast into the hot oil carefully. You must ensure the breast is lowered slowly into the oil.

Leave the breast on the first side for 3 to 4 minutes, then carefully turn over using tongs to cook on the remaining side for another 3 to 4 minutes.

Once golden brown on the second side, remove from the pan and drain the excess oil by placing onto a kitchen towel covered plate.

I use cookie cutters (see picture) placed on top of the kitchen towel as this stops the bread coating from becoming soggy.

You can use a wire rack if you have one. This will keep the coating nice and crispy.

Preparing The Bread and Bacon

My personal preference is thick white sliced bread. Toast or grill the bread until golden brown.

Some folk like to fry the bread in a pan using a knob of butter, it’s your club sandwich so it’s entirely up to you how you crisp up the bread.

Cook the bacon however you like. I fried my bacon in a splash of oil on a medium heat using a small pan.

Building Your Club Sandwich

It’s time to put all the fillings together to make a complete sandwich. Take a slice of the toasted bread and place one of the breaded chicken fillets on top.

Layer with cheese of your choice followed by the cooked bacon slices.

Now to melt the cheese. I placed my sandwich under the grill for around a minute to melt cheese over the fillet.

You can also use a microwave (about 30 seconds). Just keep an eye on the cheese, just enough until the cheese has nicely melted.

With the cheese melted, remove from the heat source, add the leaf lettuce and sliced tomatoes to top off.

I’ve put some mayo on my sandwich but you can of course put whatever condiment you like in your sandwich.

There you have it! a delicious chicken club sandwich. I’m sure that once you’ve tried this sandwich recipe, you’ll agree that it was worth the little bit of time it took to prepare.