Crispy Fried Chicken Sandwich with Cheese and Bacon

Ingredients

• 1 Chicken breast (boneless and skinless, butterflied)
• 2 rebanada Mozzarella cheese (or any cheese that melts well)
• 2 rebanada Bacon (cooked and crispy)
• 0.5 cup All-purpose flour (for the first coating)
• 2 Eggs (beaten)
• 1 cup Panko breadcrumbs (for an extra-crispy coating)
• Vegetable oil (for frying)
• 1 Brioche bun (halved)
• 1 tbsp Butter (for toasting the bun)
• 2 tbsp Spicy mayonnaise (or sauce of your choice)
• 3 rebanada Pickles (optional)

Steps

1. 1

   Prepare the chicken breast by cutting it in half horizontally (butterfly cut) without separating it completely, creating a pocket for the filling.

2. 2

   Place the cheese slices and crispy bacon inside the chicken breast, then close it by pressing the edges together.

3. 3

   Coat the stuffed chicken first in the all-purpose flour, making sure to cover all sides and seal the opening.

4. 4

   Dip the chicken into the beaten eggs until completely coated.

5. 5

   Press the chicken firmly into the panko breadcrumbs to create a thick, even coating.

6. 6

   Heat the vegetable oil in a deep skillet or deep fryer to 175°C (350°F).

7. 7

   Fry the chicken until golden brown and crispy on the outside, and fully cooked through (approximately 5-7 minutes per side).

8. 8

   Meanwhile, spread butter on the brioche bun halves and toast them in a skillet until golden brown.

9. 9

   Spread the spicy mayonnaise on both sides of the toasted bun.

10. 10

    Place the fried chicken on the bottom bun, add the pickles, and close the sandwich. Serve immediately while the cheese is melted.

Notes

To keep the cheese from leaking out, you can use toothpicks to secure the edge of the chicken before breading, but remember to remove them before eating.

Nutrition per serving

• main course
• fried chicken
• sandwich
• crispy
• comfort food
• fried