|Let the final count down begin... to eating time. Enjoy with a side of hot ham water. 10 points if you love these references.|
Ok so this isn't a real, pure club sandwich, but I miss Arrested Development.
Come to think of it I'm not entirely sure if club sauce is even a real thing.
Anyway, this is a variation on my boyfriend's favourite sandwich. The original is coated in cornflakes, but being a kindred spirit (giant fat person stuck in a normal person's body) my darling insisted I coat it in potato chips. True love.
1 chicken breast, pounded a little flat
1.5 cups of crushed regular potato chips. And I mean crushed. I pound these with a mortar and pestle
1 egg, beaten
1 cup of milk
1 cup flour
salt and pepper
1 tbsp dijon mustard
some sliced tomatoes
torn romaine lettuce
a few strips of bacon.
1 delicious bun to bear your chicken (I like a cheesey bun, baguette, or plain kaiser)
for the dipping sauce:
1.5 tbsp honey
1 tbsp dijon mustard
1/8 tsp garlic powder
1 minced garlic clove
a squirt of plain old normal mustard (for nice yellow colouring)
a good few grinds of the pepper mill
other things you will need:
a frying pan/deep fryer
4 large shallow bowls for your breading station
- I like to have my toppings chopped and prepared ahead to time so slice your tomatoes and tear your lettuce and set it aside. Also, cook your bacon either in a pan (put in cold pan, and cook on medium turning frequently and draining the fat when it needs to be drained) or just zap a couple slices in the microwave (2-3 minutes, and make sure you cover them with paper towels - top and bottom). If you're using one, preheat your deep fryer now too.
- sprinkle your chicken breast with pepper, and salt. Go easy on the salt as you will be coating these with chips soon. Massage it into the chicken breast.
- Dip your chicken in the milk and then in the flour. Get real flour-y-like. Then dip in the egg. Then dip in the chips. Ensure it is crusted all over with chip-y goodness.
- Either deep fry or pan fry your chicken breast. In a deep fryer it takes about 8 minutes, in a pan it can take about 4-6 minutes per side depending on how thick your chicken is. If you're pan frying it make sure you put a little oil in your pan and heat it up on medium heat before putting your chicken down. Also, be very delicate when flipping your chicken as you don't want your delicious crust to come off and go to waste in your pan.
- While your chicken is cooking, mix your sauce up. Really just mix your honey, mustards, garlic and pepper together and adjust accordingly. I like to taste the honey so mine is a bit sweeter, but tone it up/down according to your preference.
- Remove your chicken. Make sure it's done by making a little cut and ensuring the juices run clear and you can't see any pink. Leave it to sit for a few minutes on paper towels.
- toast your bun, and coat with mayonnaise. Put your chicken, then bacon, tomatoes, and lettuce down. Add a sprinkle of cheese if you so desire. Enjoy by dipping in your tasty honey mustard and garlic dipping sauce.
|taste the happy Michael!|