These sandwiches are loaded with crispy chicken cutlets, an addictive BBQ Mayo and crispy bacon!
Here I’ll show you how to make ultra crispy & super juicy chicken cutlets, and serve them in the most irresistible sandwich imaginable. Follow me…
If you’ve never combined BBQ Sauce and Mayo before, you’re honestly missing out. I know it seems a little odd but it totally works, especially in the context of this sandwich! Whilst Mayo and BBQ Sauce is great, you’ll want to add in a few extra goodies, just to take it to the next level. Here’s what you’ll need:
BBQ Mayo Ingredients
- Mayo – Full fat, of course!
- BBQ Sauce – Use your favourite brand.
- Worcestershire Sauce – Deepens the flavour of the BBQ sauce & adds a gentle smokiness.
- Apple Cider Vinegar – Adds a gentle tang to cut through the richness/sweetness.
- Smoked Paprika – Enhances the smokiness of the BBQ sauce.
- Onion & Garlic Powder – Just a couple of flavour enhancers.
Can I make this ahead of time?
If you want to get ahead of the game you can definitely make this ahead of time and store in the fridge until needed.
Process shots: add ingredients to mixing bowl (photo 1), stir to combine (photo 2).
Now if you’ve been a reader of mine for a while, you know I tend to pan fry bacon. But since there are a few steps in this sandwich and we’re using the stove for the chicken, we’re going to cook the bacon in the oven. That way you can shove it in and not have to worry about frying in batches.
I recommend using a wire rack above a foiled tray. The elevated wire rack will allow the hot air to circulate the bacon and help it evenly crisp up. The foil will catch the fat and reduce washing up!
Process shots: add bacon to wire rack (photo 1), bake until crispy (photo 2).
Preparing Chicken Cutlets
First things first, just so we’re all on the same page…
What are chicken cutlets?
Chicken cutlets are essentially just boneless skinless chicken breasts, that have been halved through the centre to create thinner, even-sized breasts.
How do you make chicken cutlets?
You’re essentially just butterflying the breast, but going all the way through. Starting halfway up one side of the breast, just horizontally slice right through to create two even-sized breasts. By doing this the chicken will not only cook quicker than a regular breast, but they’ll also cook more evenly too.
Breaded Chicken Cutlets
Once you’ve made the cutlets, we’re going to simply coat them in breadcrumbs. I recommend Panko breadcrumbs so the chicken goes extra crispy.
Process shots: add chicken to chopping board (photo 1), slice in half (photo 2), coat in seasoned flour (photo 3), coat in egg (photo 4), coat in seasoned Panko (photo 5).
Fried Chicken Cutlets
To cook the chicken cutlets we’re going to shallow fry them. No need to deep fry, you only need enough oil to comfortably cover the base of the pan and come up to just over halfway up the chicken.
Working in batches
You’ll want to fry the chicken in 2 batches (unless you’ve got a very large pan), just so the oil temp doesn’t lower too much. This will also ensure the chicken has enough room to fry without sticking together and steaming on one another.
Can I bake the chicken instead?
I tend to fry simply because it’s quicker, but you can bake the chicken instead and it still comes out pretty crispy. More on this in the recipe card notes below.
Process shots: add chicken to hot oil (photo 1), fry until cooked & crispy (photo 2).
Chicken Bacon Sandwich
For the sandwich itself, I tend to keep it pretty simple. Alongside the crispy bacon, fried chicken and BBQ mayo, I add pickles and iceberg lettuce. Cheese and sliced tomatoes are also great additions.
What Bread to use?
I use sub rolls, mainly because they suit the shape of the chicken. However in reality you can use any type of roll/bun you fancy. I do recommend toasting the bread either way, just to keep in line with the crispiness of the fillings!
Process shots: halve & toast roll (photo 1), add BBQ mayo (photo 2), add lettuce (photo 3), add pickles (photo 4), add chicken (photo 5), add bacon (photo 6).
Serving Chicken Bacon Sandwiches
Alrighty, let’s tuck into the full recipe for these chicken bacon sandwiches shall we?!
How to make Chicken Bacon Sandwiches (Full Recipe & Video)
Crispy Chicken & Bacon Sandwich
- Small Mixing Bowl & Spatula (for BBQ mayo)
- Large Baking Tray, Wire Rack & Foil (for bacon)
- 3 Large Shallow Dishes (for dredging chicken)
- Cast Iron Skillet or Heavy Pan & Tongs (for frying chicken)
- Sharp Knife & Chopping Board
- 4 tbsp EACH: Mayo, BBQ Sauce
- 1 tsp EACH: Worcestershire Sauce, Apple Cider Vinegar
- 1/2 tsp Smoked Paprika
- 1/4 tsp EACH: Onion Powder, Garlic Powder
- 2x 9oz/200g Chicken Breasts
- 1 cup / 250ml Vegetable Oil, or as needed to comfortably cover the base of the pan
- 3/4 cup / 45g Panko Breadcrumbs
- 1/3 cup / 50g Flour
- 2 Eggs, beaten
- 2 tsp Paprika
- 1 tsp EACH: Salt, Oregano
- 1/2 tsp EACH: Garlic Powder, Cayenne Pepper
- 1/4 tsp EACH: Onion Powder, Black Pepper
- 4x 6" Sub Rolls, halved & toasted (see notes)
- 8 - 12 slices of Bacon (2-3 per sandwich)
- 1/2 small head of Iceberg Lettuce, finely sliced
- Pickles/Gherkins, to preference (see notes)
- BBQ Mayo: In a small mixing bowl combine the BBQ Mayo ingredients, then place to one side.
- Bacon: Line a baking tray with aluminium foil then place a wire rack on top. Space out bacon strips on top, then bake in the oven at 350F/175C for 20-30mins or until crispy. Timings will vary depending on the thickness of your bacon, so just be vigilant.
- Slice Chicken: Horizontally slice both of the chicken breasts right through the centre to create 4 even-sized chicken breasts.
- Bread Chicken: In a small pot combine the chicken seasoning. Line up 3 large shallow dishes - 1st with flour and half of the seasoning, 2nd with 2 beaten eggs, then 3rd with panko breadcrumbs and the rest of your seasoning. Dredge the chicken cutlets through the flour, then into the egg, then cover in the breadcrumbs.
- Fry Chicken: Heat up 1 cup oil over medium heat in a cast-iron skillet or heavy pan (or enough oil to comfortably cover the base of the pan). You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly bubble). Carefully place chicken in 2 breasts at a time and fry for 3-5mins on each side, or until golden on the outside and white through the centre.
- Sandwich: Spread both slices of bread with BBQ mayo. Top the bottom slice with lettuce, followed by pickles, then chicken, then bacon. Add the other half on top and enjoy!
- Fry the Panko in 1 tbsp butter until golden then leave to cool before mixing with the seasoning.
- Continue with recipe up until frying, then place breaded chicken on a wire rack above a baking tray. Spray with oil.
- Bake in the oven at 425F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy.
Your Private Notes:
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