Batter-Dipped Chicken Sandwiches

AKA “Mama Is A Total Rockstar Sandwiches”

These are such a hit in my family. Every single one of us gobbles them up. And they’re frugal! Because the chicken gets pounded thin, it doesn’t take much. I use the breast meat I can easily trim off of two bone-in breasts to feed my family of four plus one baby who eats nibbles. :)

Here goes…

Batter-Dipped Chicken Sandwiches

  • chicken breasts (boneless or bone-in is fine… if they’re on the bone, just use a knife to cut the big meaty chunk off- that’s what you’ll use for this recipe. Cook the rest up in a pot of water and save it for any recipe calling for shredded or cubed cooked chicken!)
  • 1 cup flour
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 egg, slightly beaten
  • 2/3 cup milk
  • 1 tbsp melted butter
  • buns, lettuce, tomato, cheese, mayo… anything you want to top your yummy chicken sandwich!*

Butterfly each piece of breast meat. Place between sheets of waxed paper and whack the heck out of it with a heavy skillet. You want it as thin as you can get it without tearing holes in it. Now isn’t that scientific? Melt your butter and mix in remaining ingredients until you have a pale, orange-ish looking batter. Meanwhile, heat about 1/8″ oil in that heavy skillet you used earlier over med-high heat. When it gets up to temp (about 5-7 minutes), you can start adding the chicken. Dip each half-breast into the batter until fully coated. Lay gently in pan of hot oil and cook until nicely golden brown, about 4-5 minutes each side. Drain on a paper-towel- or cloth- lined plate. Serve on buns with desired topppings.

**To make the Italian Chicken Sandwiches I posted in my Menu Plan yesterday, just top with your favorite red sauce and some melted mozzarella or provolone… yum!
This post is linked to:
$5 Dinner Challenge
Tasty Tuesday
Tempt My Tummy Tuesday
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3 comments to Batter-Dipped Chicken Sandwiches

  • Mine look a lot more like a pancake with chicken in between. What did I do wrong? They were still VERY tasty, especially with mayo and pickles.

    • Hmmm… do you mean the batter flattened around the edges? Or was it too fluffy? I’m trying to think what the difference could have been. Maybe flour type? I just use plain old unbleached white flour when I make that recipe. Or oil temp? I’ve never really checked mine… I just know I use “6″ on my stove. (How pathetic is that??? ;)) Glad it still tasted good!

  • Skip

    The used the same recipe on pork chops and it was delicious

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