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Ultimate Crispy Chicken & Bacon Sandwich

An indulgent, hearty sandwich featuring buttermilk-fried crispy chicken cutlets, smoky bacon, fresh lettuce, and a generous drizzle of spicy homemade comeback sauce on toasted brioche.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 boneless skinless chicken breasts pounded thin
  • 1 cup buttermilk
  • 1 tsp salt
Flour Dredge
  • 1.5 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Oil for frying
Comeback Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp hot sauce
  • 1 tsp Worcestershire sauce
Assembly
  • 4 slices thick-cut brioche bread
  • 8 strips bacon cooked crispy
  • Green leaf lettuce

Equipment

  • Heavy skillet or Dutch oven for frying
  • Wire rack
  • Meat mallet
  • Shallow dishes for dredging

Method
 

  1. Pound chicken breasts to 1/2 inch thickness. Marinate in buttermilk and salt for at least 30 minutes.
  2. Whisk together all sauce ingredients until smooth. Refrigerate.
  3. Fry bacon until crispy; set aside on paper towels.
  4. Heat oil in a skillet to 350°F (175°C). Mix flour dredge spices in a shallow bowl.
  5. Remove chicken from marinade, dredge thoroughly in seasoned flour, and fry for 4-5 minutes per side until golden and cooked through (165°F). Drain on a wire rack.
  6. Toast brioche slices until golden.
  7. Assemble sandwiches: Toast, lettuce, fried chicken, bacon, generous drizzle of sauce, top toast.
  8. Slice in half and serve immediately.

Notes

For extra crunch, dip the chicken in flour, back into the buttermilk, and then into the flour again before frying.