Crispy Chicken Club Sandwich Recipe

This crispy, juicy Crispy Chicken Club Sandwich is made with golden breaded chicken, salty bacon, and fresh tomatoes, ready in 35 minutes. Hearing that loud crunch when you take the first bite through the toasted bread and fried chicken is incredibly satisfying. I make this whenever I crave pub food at home.

Better Than Takeaway

I used to order a club sandwich every time I went out for lunch, but the chicken was always dry and the bread soggy. Making it in my own kitchen completely changed my standards for this classic stack.

The biggest lesson I learned was to toast only the inside of the bread slices. This keeps the outside soft enough to bite through while the inside holds up against the mayonnaise and juicy tomatoes.

Crispy Chicken Club Sandwich Ingredients

• 2 boneless skinless chicken breasts, pounded thin
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• Oil for frying (about 2 cups)
• 6 slices thick-cut bacon, cooked crisp
• 4 large leaves iceberg lettuce
• 2 ripe tomatoes, sliced
• 0.25 cup mayonnaise
• 6 slices sourdough bread, toasted

How To Make Crispy Chicken Club Sandwich

1. Prep the chicken: Place chicken in a bowl with buttermilk and let it sit for 10 minutes to tenderize.
2. Mix dry ingredients: Whisk flour, panko, garlic powder, paprika, salt, and pepper together in a wide, shallow dish.
3. Bread the meat: Remove chicken from buttermilk, letting excess drip off, then press firmly into the breadcrumb mixture until fully coated.
4. Fry the chicken: Heat oil in a deep skillet to 350°F. Fry the chicken for 4 to 5 minutes per side until golden and cooked through to 165°F.
5. Assemble the sandwich: Spread mayonnaise on all toasted bread slices. Layer the bottom slice with lettuce, tomato, crispy chicken, and bacon.
6. Add the middle layer: Place a second slice of bread on top, add more lettuce, tomato, and bacon, then finish with the final bread slice.

Recipe Tips

• Pound the chicken thin: Flattening the breasts ensures they cook evenly and keeps the sandwich from becoming too tall to easily eat.
• Dry the tomatoes: Pat your tomato slices with a paper towel before building to prevent soggy bread.
• Secure with picks: A triple-decker sandwich gets messy quickly, so use long wooden toothpicks in each quarter before cutting into sections.

What To Serve With Crispy Chicken Club

This sandwich pairs perfectly with a side of thick-cut potato wedges or classic french fries. If you want something lighter, a simple green salad with a sharp vinaigrette cuts through the richness of the bacon and fried chicken.

How To Store

Club sandwiches are best eaten immediately after assembly. If you need to prep ahead, store the cooked chicken, bacon, and prepped vegetables in separate airtight containers in the fridge for up to three days.

FAQs

• Can I bake the chicken instead of frying?
  Yes, you can bake it at 400°F for 20 minutes, flipping halfway. Spray the breaded chicken generously with cooking spray first to help it brown in the oven.
• What is the best bread for a club sandwich?
  Sourdough or sturdy white sandwich bread works best. They have the right structure to hold the heavy ingredients without falling apart under the weight.
• How do I keep the chicken crispy?
  Rest the cooked chicken on a wire cooling rack instead of paper towels. This prevents steam from accumulating underneath and making the bottom breading soft.

Nutrition

• Calories: 850 kcal
• Total Fat: 45g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 1500mg
• Total Carbohydrate: 65g
• Protein: 42g

Try More Recipes:

• Hot Honey Crispy Chicken Sandwich Recipe
• Gluten Free Fried Chicken Sandwich Recipe
• Dill Chicken Sandwich Recipe

Crispy Chicken Club Sandwich

Recipe by Emily Mitchell

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Crispy and juicy Crispy Chicken Club Sandwich stacked high with golden fried chicken, salty thick bacon, crisp iceberg lettuce, and ripe tomatoes. Ready in just 35 minutes, this satisfying layered meal is a guaranteed hit for a relaxed weekend lunch.

Ingredients

• 2 boneless skinless chicken breasts, pounded thin

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1 cup panko breadcrumbs

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 0.5 teaspoon black pepper

• Oil for frying (about 2 cups)

• 6 slices thick-cut bacon, cooked crisp

• 4 large leaves iceberg lettuce

• 2 ripe tomatoes, sliced

• 0.25 cup mayonnaise

• 6 slices sourdough bread, toasted

Directions

• 1. Prep the chicken: Place chicken in a bowl with buttermilk and let it sit for 10 minutes to tenderize.
• 2. Mix dry ingredients: Whisk flour, panko, garlic powder, paprika, salt, and pepper together in a wide, shallow dish.
• 3. Bread the meat: Remove chicken from buttermilk, letting excess drip off, then press firmly into the breadcrumb mixture until fully coated.
• 4. Fry the chicken: Heat oil in a deep skillet to 350°F. Fry the chicken for 4 to 5 minutes per side until golden and cooked through to 165°F.
• 5. Assemble the sandwich: Spread mayonnaise on all toasted bread slices. Layer the bottom slice with lettuce, tomato, crispy chicken, and bacon.
• 6. Add the middle layer: Place a second slice of bread on top, add more lettuce, tomato, and bacon, then finish with the final bread slice.