Fried Chicken Sandwich


  • 1/3 c. mayo

  • 1/2 tsp. ranch powder

  • 2 tsp. lime juice

  • 1 head lettuce, shredded

  • 1 pack Springer Mountain Farms Chicken Breasts

  • 1/2 c. flour

  • 1 tbsp. smoked paprika

  • 2 1/2 tbsp. cayenne

  • 1/4 tsp. cinnamon

  • 2 c. breadcrumbs

  • 2 large eggs

  • 1/4 c. hot sauce

  • salt

  • vegetable oil

  • 1 loaf of sliced white bread


  1. In a small bowl combine mayo, buttermilk ranch powder, and lime juice. Cover with plastic wrap and chill until ready to use. Don’t dress the lettuce until the last minute or it will wilt.

For the Chicken

  1. Line a sheet pan with parchment paper and set aside.

  2. Prep a surface area by adding a large layer of plastic wrap to a cutting board.

  3. Add several chicken thighs on the plastic wrap and season with salt on both sides.

  4. Cover with plastic wrap.

  5. Using the flat side of a meat tenderizer, pound the chicken until it’s 1/2 inch thick.

  6. Place chicken on sheet pan lined with parchment paper and repeat pounding process with remaining chicken.

  7. Have 2 plates and one medium bowl ready.

  8. In one plate combine flour, paprika, cayenne, and cinnamon.

  9. In the bowl, add eggs and hot sauce and whisk to combine.

  10. In the last plate add the breadcrumbs.

  11. Lightly season all three with salt.

  12. Dip chicken in the flour, then eggs and breadcrumbs.

  13. Place back onto the sheet pan and continue with the rest of the chicken.

  14. Heat a large skillet over medium-high heat with an inch of oil.

  15. Once the oil is hot carefully add one piece of chicken and fry approximately 2 minutes (more or less) or until golden brown.

  16. Flip the chicken over and fry another 2 minutes or until golden brown.

  17. If using a meat thermometer, cook until the internal temperature reaches 160 degrees.

  18. Remove from pan to a paper-towel-lined plate or wire rack over aluminum foil.

  19. Lightly sprinkle with flaky salt (optional).

  20. Repeat with remaining chicken.

  21. Toast your bread.

  22. Set the oven to broil.

  23. Place slices of bread on a sheet pan.

  24. Broil on one side until lightly toasted.

  25. Remove from the oven and set aside until ready to use.

  26. Prepare the slaw. In a large bowl add shredded lettuce and a few dollops of buttermilk ranch mayo. Toss with two forks until coated.

  27. To build sandwich place one slice of bread on a plate and add a piece of chicken. Add a generous helping of slaw and top with the other slice of bread.

  28. Enjoy!

Recipe by    Cooking Supper

Recipe by Cooking Supper