Chicken/Poultry

Crispy Fried Chicken Bacon Parmesan Sandwiches Recipe for Two

These Crispy Fried Chicken Bacon Parmesan Sandwiches are tender, juicy and delicious with a crunchy fried Parmesan and Panko breading, topped with a sweet and creamy lettuce slaw and some crispy bacon all served on a soft deli sandwich roll.

Crispy Fried Chicken Bacon Parmesan Sandwiches

 

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Forget the drive-thru and make these easy fried chicken sandwiches at home! This recipe makes a great lunch, dinner or romantic date night meal for two.

 

How to make Crispy Fried Chicken Bacon Parmesan Sandwiches:

For the fried chicken:

Arrange 3 shallow dishes side by side.

three dishes, first has flour and seasoning mixture, second is egg and water mixture, third is panko and parmesan mixture

 

First shallow dish: Mix flour, garlic powder, salt and black pepper.

 

Second shallow dish: Whisk egg and water together until incorporated.

 

Third shallow dish: Stir together 1/4 cup Parmesan cheese and the Panko bread crumbs.

 

Pat-dry each chicken piece with a paper towel.

 

Place the filets between two sheets of plastic wrap and pound flat with a meat mallet. Click here for a meat mallet.

two pieces of chicken pound flat between plastic wrap with meat mallet

 

Dredge each piece of chicken into flour and shake off the excess flour.

a flattened piece of chicken coated in flour and seasoning mixture

 

Dip each into the egg mixture.

a flour coated piece of chicken dipped in egg mixture

 

Coat each with the Panko and Parmesan mixture. Press on extra Panko mixture to coat.

a piece of flour and egg coated chicken dipped in panko and parmesan mixture

 

Heat the cooking oil in half of a 16 inch electric skillet to 375 degrees F (190 C). Click here for a 16 inch electric skillet.

 

On the oiled half of the skillet, fry the chicken until browned and cooked through, about 5 minutes on each side.

 

At the same time in the other half of the pan, cook the bacon until crisp. Drain all on a wire rack or paper towel.

two pieces of breaded chicken frying in a pan with eight half slices of bacon

 

For the lettuce slaw topping:

Cut the lettuce into shreds.

lettuce chopped into shreds on a cutting board with a knife

 

In a medium bowl, mix together the 1/8 cup Parmesan cheese, mayo, sugar, salt and pepper.

a creamy mayo, surgar, salt and pepper mixture in a bowl

 

Combine the lettuce shreds with the creamy mayo mixture.

shredded lettuce mixed with creamy mayo and sugar mixture

 

To assemble:

Cut the deli sandwich rolls in half if they are not pre-split.

 

Place the bottom halves of the rolls onto serving plates.

 

Top with the chicken, bacon, and then lettuce mixture.

 

Add the top of the sandwich rolls, serve and enjoy!

 

Crispy Fried Chicken Bacon Parmesan Sandwiches Recipe for Two

 

 

 

Yield: 2 servings

Crispy Fried Chicken Bacon Parmesan Sandwiches

These Crispy Fried Chicken Bacon Parmesan Sandwiches are tender, juicy and delicious with a crunchy fried Parmesan and Panko breading, topped with a sweet and creamy lettuce slaw and some crispy bacon all served on a soft deli sandwich roll.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

For the fried chicken:

  • 1/4 cup all-purpose flour
  • 3/4 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1/2 Tablespoon water
  • 1/4 cup shredded Parmesan cheese, or grated
  • 3/4 cup Panko Japanese bread crumbs
  • 2 boneless skinless chicken filets (about 4 ounces each)
  • 2 Tablespoons cooking oil
  • 4 slices bacon, cut each in half

For the lettuce slaw topping:

  • 1 1/2 cups lettuce
  • 1/8 cup shredded Parmesan cheese
  • 1/2 cup mayonnaise
  • 2 Tablespoons sugar
  • Salt and pepper to taste
  • 2 deli sandwich rolls, or buns

Instructions

For the fried chicken:

  1. Arrange 3 shallow dishes side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Whisk egg and water together. Third shallow dish: Stir together 1/4 cup Parmesan cheese and Panko bread crumbs.
  2. Pat-dry each chicken with a paper towel. Place filets between two sheets of plastic wrap and pound flat with a meat mallet. Click for a meat mallet.
  3. Dredge each chicken in flour mixture and shake off excess flour. Dip each in egg mixture. Coat each in Panko and Parmesan mixture. Press on extra Panko mixture to coat.
  4. Heat cooking oil in half of a 16 inch electric skillet to 375 degrees F (190 C). Click for a 16 inch electric skillet.
  5. On the oiled half of the skillet, fry chicken until browned and cooked through, about 5 minutes on each side. At the same time in the other half of the pan, cook the bacon until crisp. Drain all on a wire rack or paper towel.

For the lettuce slaw topping:

  1. Cut lettuce into shreds. In a medium bowl, mix together 1/8 cup Parmesan cheese, mayo, sugar, salt and pepper. Combine lettuce shreds with creamy mayo mixture.

To assemble:

  1. Cut deli sandwich rolls in half if they are not pre-split. Place bottom halves onto serving plates. Top with chicken, bacon, and lettuce mixture. Add tops of the sandwich rolls, serve and enjoy!

Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 1168 Saturated Fat: 17g Cholesterol: 228mg Sodium: 1653mg Carbohydrates: 53g Fiber: 2g Sugar: 17g Protein: 68g

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