A Few of My Favorite Things Fried Chicken Sandwich Recipe

By Jennifer Daskevich

  • Prep Time
    45 min
  • Cook Time
    2 hr
  • Serving Size


  • 4 shallots, sliced thin
  • 1 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • kosher salt
  • fresh ground pepper
  • coriander seeds
  • mustard seeds
  • pink peppercorns
  • 2 boneless, skinless chicken breasts
  • 2 cups flour
  • 2 eggs
  • 2 tbsp vegetable oil + 3/4 cup vegetable oil
  • 1 1/2 cups panko bread crumbs
  • 8 oz goat cheese, crumbled
  • 1 cup mixed fresh seasonal herbs (i.e. basil, parsley, tarragon)
  • 1 tbsp dijon mustard
  • 4 tbsp melted, unsalted butter
  • 4 brioche sandwich buns
  • 1 clove garlic, sliced in half
  • 1 1/2 lb thick cut bacon
  • 2 onions
  • 4 cloves garlic
  • 1/2 cup apple cider vinegar
  • 3/4 cup brewed coffee
  • 1/8 cup maple syrup
  • 1/4 cup brown sugar
  • 20 dried figs
  • 1 1/2 chipotles in adobo


  1. Cut bacon into 1 inch pieces and cook until crisp. Slice onions and garlic thin.
  2. When bacon is crisp, remove from pan and place onto paper towel-lined plate.
  3. Saute onion and garlic until translucent, about 10 minutes.
  4. Meanwhile, whisk together apple cider vinegar, coffee, maple sugar and brown sugar.
  5. Cut stems off of figs and cut in quarters. Chop chipotles.
  6. Add figs and chipotle to liquid mixture. Add to onions and garlic. Bring to a boil.
  7. Add bacon back in. Reduce heat and simmer for 1 1/2 to 2 hours and until liquid is evaporated. Cool.
  8. Pulse in food processor for about ten pulses until combined, but still chunky. Can be stored in the fridge for 3 months.
  9. Bring vinegar, sugar, water and 1 teaspoon kosher salt to a boil in a small saucepan.
  10. Add coriander, mustard, and peppercorn seeds. Add shallots and simmer for 15 minutes.
  11. Trim tenderloin and excess fat from chicken breast and fold flat. Slice through middle to make four cutlets.
  12. Dry completely and season with kosher salt and fresh ground pepper.
  13. Put flour in one dish. Whisk egg and 2 tablespoons oil in second dish.
  14. Put breadcrumbs in third dish. Coat chicken in flour and shake off excess.
  15. Dip in egg and allow excess to drip off. Place in panko bread crumbs and coat thoroughly, pressing in to help crumbs adhere.
  16. Heat 6 tablespoons remaining oil in heavy-bottomed, nonstick skillet over medium-high heat until simmering, about 2 minutes.
  17. Lay two cutlets gently in skillet; cook until deep golden brown and crispy on first side, about 2 1/2 mins.
  18. Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crispy, 2 1/2 to 3 minutes longer.
  19. Remove from pan, discard excess oil and wipe pan with paper towel. Repeat with remaining oil and chicken.
  20. Whisk together 1 tablespoon Dijon mustard with two tablespoons shallot pickling liquid. Then, drizzle in 6 tablespoons oil while whisking to form vinaigrette.
  21. Brush brioche with melted butter and toast on grill pan. Rub toasted side lightly with cut garlic clove.
  22. Spread bottom bun with bacon jam. Place chicken cutlet on top.
  23. Sprinkle 1/4 of crumbled goat cheese on each chicken cutlet.
  24. Lightly toss fresh herbs in vinaigrette (You will have extra vinaigrette – don’t over dress) and put on top of goat cheese.
  25. Top with desired amount of pickled shallots and top bun.

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