While seemingly simple, this tasty, easy to prepare sandwich is sure to make its way into your dinner rotation.
You'll need:
One package of chicken breasts, pounded and cut into slider bun sized pieces; I use Amish chicken and get about a dozen sandwiches from it.
12-pack slider buns
Flour
Corn Flake crumbs; these are the secret weapon for this recipe, so don't skimp. You can find them at grocery stores near the bread crumbs and Panko.
2 eggs, beaten
Toppings:
Thinly sliced tomato
Thinly shredded lettuce (or leftover salad mix that's hanging out in the fridge)
Mayo
Directions:
Cover the bottom of your largest frying pan with oil (extra virgin olive oil or vegetable oil, whatever is on hand). Turn the pan to medium heat.
In three different bowls, set up your dredging stations. Flour goes in the first bowl, eggs in the second, and crumbs in the third. I line them up in a progression leading to the cast iron skillet to make movement easy as it flows from one bowl to the next and into the frying pan.
Salt and pepper each side of the chicken, and dredge in flour, egg, and then crumbs. Test the oil with a little Corn Flake crumb to see that it's sizzling, and carefully slide the chicken in. Repeat until the pan is full but chicken is not too crowded and touching. Fry on the first side for about four minutes, or until golden brown all over. Flip over for another three or four minutes until the second side is also golden brown. I always touch the thickest part of the chicken to see if it's firm and cooked through. Repeat in batches, putting cooked chicken on a plate nearby; I don't worry about covering the plate because I use what's hottest for dinner and what's cooler for packed lunches.
When all the chicken is cooked, assemble the sandwiches by putting mayo (the more the merrier!), a slice of tomato, and lettuce on the bun along with the chicken.
I serve them with cold veggies that are favorites in my house like cucumbers, carrots, and red peppers.
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