Recipe by Chef shapeweaver �
I wanted something different in a chicken sandwich and this is what I came up with. Please don't let the long list of instructions scare you. It’s a lot easier than it looks. Add more spices if you want it a little more spicy. This will make 2 LARGE sandwiches or 4 halves, your choice. Submitted to "Zaar" on August 11th, 2006.
Top Review by Jan in Lanark
This is a great sandwich. I used sub buns(love Betty's if you can get them) and halved the breast halves so that they would fit nicely in the bun. Used marble cheese as SO isn't fond of Swiss. Thanks so much for a treat that tastes just like something from a Sub shop, but better.
- 2 (226.79 g) boneless skinless chicken breast halves
- 4 slice bacon, cooked slightly crisp
- 4 slice swiss cheese
- 2 hoagie rolls, split and lightly toasted
- oil, for frying chicken
- 118.29 ml milk
- 1 egg, beaten
- 177.44 ml self-rising flour
- 9.85 ml seasoning salt
- 4.92 ml black pepper
- 4.92 ml poultry seasoning
- 14.79 ml chili powder
- 7.39 ml garlic powder
- 4 slice tomatoes
- 4 lettuce leaves
- 19.71 ml mayonnaise, divided
Directions See How It's Made
- Beat together egg and milk set aside.
- Pound chicken breasts until 1/2 inch thick.
- Mix together all breading mix ingredients in a deep dish or plate.
- In a large heavy skillet, heat oil over medium heat until hot but not smoking.
- Using a double breading process, bread chicken in this order: coat both sides of chicken in breading, dip in egg wash coating both sides, then coat both sides again in breading.
- Fry chicken until golden brown on both sides about 8 minutes.
- Top each piece of chicken with two slices of cheese overlapping, then place 2 slices of bacon lengthwise.
- Cover to let cheese slightly melt.
- Assemble sandwiches in this order: lettuce leaves, 2 slices of tomato overlapping, chicken, and add 2 teaspoons of mayonnaise on each top half of bun.