Chicken Club Recipe

Pound and season

If breasts are thick, butterfly or place between plastic wrap and pound to even thickness ~1/2 inch. Pat dry with paper towels.

In a bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Coat chicken breasts in the marinade and let sit 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Grilled chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate or brush the chicken lightly with oil. Grill chicken 4–5 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and juices run clear. During the last minute of cooking, place a slice of cheddar on each breast to melt. Remove and rest 3–4 minutes.

Fried (crispy) chicken

For fried chicken, prepare three shallow stations: (1) flour seasoned with a pinch of salt and pepper, (2) whisked egg mixed with buttermilk, (3) breadcrumbs. Dredge each marinated breast in flour, then egg mixture, then breadcrumbs, pressing to adhere. Heat vegetable oil in a large skillet over medium-high until shimmering and 350°F if using a thermometer. Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to rest 3–4 minutes. Top each with a cheddar slice during the last 30–60 seconds of resting so it softens/melts slightly.

Lightly toast buns on the grill or in a skillet until golden, about 1–2 minutes cut side down.

Spread mayonnaise on the bottom bun and mustard on the top bun (or combine to taste). Place 1 lettuce leaf (or 2 for a fuller sandwich) on the bottom bun.

Place the cooked chicken breast with melted cheddar on the lettuce. Top with 3 pickle slices (or to taste). Finish with the top bun.

Slice sandwich in half if desired and serve immediately.