Chicken Filet Sandwich
This pan-fried chicken filet sandwich is a homemade take on the classic fast-food favorite, with crispy, golden chicken and simple, familiar flavors. A quick pickle-juice marinade keeps the chicken juicy, while a light egg and flour coating creates a crisp exterior without deep frying. Finished on a soft bun with your favorite toppings, it’s an easy, satisfying sandwich that comes together fast and feels just a little special.
Servings 4 people
Ingredients
- 4 buns of your choice
- 3 tablespoons olive oil
- 1 large chicken breast slice into 4 equal parts
- 1 cup pickle juice
- 1 large egg
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon Accent
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
Instructions
- Cut chicken breasts into 4 equal portions & pound until they are about ½ inch thick. Place chicken in plastic bag with pickle juice and marinate for at least an hour, preferably overnight. Mix the eggs in a separate bowl. Add the flour and remaining spices in another shallow bowl.
- Put a 12-inch frying pan over medium heat and drizzle with 3 tablespoons of olive oil. Once hot, removethe chicken from the marinade. Dip into the egg wash and then into the flour mixture and pan-fry for about 4 minutes a side or until golden and cooked through.
- Place the crispy chicken on the bun and add yourfavorite toppings. Cheese, lettuce, pickle, or onion are all good choices.
Notes
Patient Cook Tip: Pounding the chicken evenly matters more than anything else here. Take the extra minute — even thickness means better browning, juicier meat, and no rushing to get the middle cooked.