Cast Iron Skillet or Heavy Pan & Tongs (for frying chicken)
Sharp Knife & Chopping Board
Ingredients
BBQ Mayo
4tbsp EACH:Mayo, BBQ Sauce
1tsp EACH:Worcestershire Sauce, Apple Cider Vinegar
1/2tspSmoked Paprika
1/4tsp EACH:Onion Powder, Garlic Powder
Chicken Cutlets
2x9oz/200gChicken Breasts
1 cup / 250mlVegetable Oil,or as needed to comfortably cover the base of the pan
3/4 cup / 45gPanko Breadcrumbs
1/3 cup / 50gFlour
2Eggs,beaten
2tspPaprika
1tsp EACH:Salt, Oregano
1/2 tsp EACH:Garlic Powder, Cayenne Pepper
1/4tsp EACH:Onion Powder, Black Pepper
Sandwich
4x6"Sub Rolls,halved & toasted (see notes)
8 - 12slices ofBacon(2-3 per sandwich)
1/2small head ofIceberg Lettuce,finely sliced
Pickles/Gherkins,to preference (see notes)
Instructions
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!
Quick Demo
Notes
a) BBQ Mayo - If you want to make this ahead of time you absolutely can. Just tightly cover in the fridge for 4-5days.b) Bacon - If you want to pan fry in batches you definitely can, I just prefer baking it so you can crack on with the rest of the recipe.c) Panko Breadcrumbs - These are great because they're so big and airy, meaning the chicken comes out extra crispy. You'll find them in the Asian section in most supermarkets. If you can't find them just use regular dried breadcrumbs.c) Can I bake the chicken instead? - You can indeed - here's my recommendation on how to do so:
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.
d) Bread - Feel free to use large burger buns if you'd prefer. I just find that subs fit the shape of the chicken slightly better. To toast the bread either add to a scorching hot dry pan, or pop under the grill and broil until crisp.e) Fillings - Feel free to switch up the fillings! So long as you've got the chicken, bacon and BBQ mayo. Tomatoes and cheese also work nicely in this sandwich.f) Calories - Based on 3 slices bacon per sandwich, 2 tsp oil per cutlet and all the BBQ mayo used.
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.