Honey Mustard Chicken Club / Cassies Way

Name: Honey Mustard Chicken Club / Cassies Way
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 - 5 oz boneless, skinless chicken breasts; enough buttermilk to cover chicken; canola oil for frying; COATING; 2 1/4 c flour; 1/2 Tbsp each - salt, pepper, cayenne, paprika, garlic powder; DRESSING; 3/8 c mayonnaise; 2 Tbsp honey; 1 3/4 Tbsp yellow mustard; 1/2 Tbsp lemon juice; TOPPINGS; 8 slice thick bacon - cooked crisp; 8 thin, slices of tomato; 4 pieces of leaf lettuce or romaine; 4 slice american cheese; 4 thin slices of sweet onion - optional; 8 slice texas toast - toasted or grilled

By Cassie *
@1lovetocook1x

This delicious sandwich is a definite crowd pleaser...It's a meal in itself...my family loves it...

Enjoy!

Rating:

★★★★★ 1 vote5

Comments:

16 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

Add to Grocery List

4 - 5 oz

boneless, skinless chicken breasts
enough

buttermilk to cover chicken
·

canola oil for frying
COATING
2 1/4 c

flour
1/2 Tbsp

each - salt, pepper, cayenne, paprika, garlic powder
DRESSING
3/8 c

mayonnaise
2 Tbsp

honey
1 3/4 Tbsp

yellow mustard
1/2 Tbsp

lemon juice
TOPPINGS
8 slice

thick bacon - cooked crisp
8

thin, slices of tomato
4

pieces of leaf lettuce or romaine
4 slice

american cheese
4

thin slices of sweet onion - optional
8 slice

texas toast - toasted or grilled

How to Make Honey Mustard Chicken Club / Cassies Way

Step-by-Step

Pound out chicken with a meat mallet to desired thinness. Place in a bowl and cover with buttermilk. Cover the bowl and place in refrigerator for at least an hour or longer if possible.
Make honey mustard:

Mix all ingredients well in a small bowl...cover an refrigerate until ready to use.
In a shallow dish, mix coating ingredients.
Once chicken has marinated and is ready to bread; in a deep fryer or dutch oven, bring canola oil to 365 degree.
Place one breast into flour mixture, covering well, place back into buttermilk, then one more time in flour mixture. Set aside and continue breading the rest of the chicken.
Once oil is hot enough, carefully place one piece of chicken into hot grease. It will float when cooked. I usually let it then continue to cook until desired darkness and crispness. (You can add 2 pieces at a time, but I wouldn't do any more than that.) It will bring down the temp of your grease and lead to greasy, soggy chicken. I normally do just one at a time.
Drain finished chicken on paper towels and season with salt, while hot.

Prepare bread, either toast or brown on grill or on griddle.
Place 1st slice of bread grilled side down on plate. Spread about 1 tablespoon of honey mustard.

Next the chicken breast, cheese, bacon, tomato and lettuce. Salt and pepper tomato if desired.
On the second piece of toast spread another tablespoon of honey mustard and place on top.

Slice into on a diagonal for easier handling.
Enjoy! It's scrumptious!