Here’s my rendition of a “Krystal Chick”. These are fun little sandwiches that go great with fries and baked beans. Also a nice appetizer when you make a platter of them.
Mini Chicken Sandwiches
Ingredients
2 Chicken breasts, boneless, skinless
1 cup all purpose flour
1 cup milk
1 egg
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1 tsp Salt
1 tsp Pepper
1 tsp Sage
Jar Dill Pickle chips
12 Dinner Rolls (your favorite style/brand)
Procedure
In a small bowl, add the flour and all seasonings. Mix well.
In another small bowl, beat the egg thoroughly and then whisk in the milk. Mix well.
Cut the chicken breasts in half through the middle (not length wise). Now cut the halves in half. For the thick end, butterfly it so that you have 2 pieces of half thickness. Using a meat mallet, pound all pieces to 1/4” thickness.
In a skillet, add enough oil so that it is 1/2” deep. Heat to 375 degrees.
Dip the chicken in the egg and milk mixture, then dredge in flour. Fry the chicken until golden brown and cooked through. You’ll need to turn the chicken once to cook both sides properly, so cook about 4-5 minutes per side. Once done, remove to paper lined plate to drain.
When ready, cut the rolls in half so that you have made a “bun”. Dress the roll halves with your favorite condiments, add 1-2 pickle chips, and then add a chicken patty.
Mini Chicken Sandwiches
Ingredients
2 Chicken breasts, boneless, skinless
1 cup all purpose flour
1 cup milk
1 egg
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1 tsp Salt
1 tsp Pepper
1 tsp Sage
Jar Dill Pickle chips
12 Dinner Rolls (your favorite style/brand)
Procedure
In a small bowl, add the flour and all seasonings. Mix well.
In another small bowl, beat the egg thoroughly and then whisk in the milk. Mix well.
Cut the chicken breasts in half through the middle (not length wise). Now cut the halves in half. For the thick end, butterfly it so that you have 2 pieces of half thickness. Using a meat mallet, pound all pieces to 1/4” thickness.
In a skillet, add enough oil so that it is 1/2” deep. Heat to 375 degrees.
Dip the chicken in the egg and milk mixture, then dredge in flour. Fry the chicken until golden brown and cooked through. You’ll need to turn the chicken once to cook both sides properly, so cook about 4-5 minutes per side. Once done, remove to paper lined plate to drain.
When ready, cut the rolls in half so that you have made a “bun”. Dress the roll halves with your favorite condiments, add 1-2 pickle chips, and then add a chicken patty.
Last edited: