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Smoked Paprika Fried Chicken Club Sandwich on Ben's Honey Wheat Bread

Smoked Paprika Fried Chicken Club Sandwich

Smoked Paprika Fried Chicken Club Sandwich - a deliciously juicy fried chicken breast in a triple decker sandwich that's a complete dinner in itself.

Course Dinner
Cuisine North American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 sandwiches
Author Barry C. Parsons


For the Fried Chicken

  • 3/4 cup flour
  • 1 tsp smoked paprika
  • pinch salt and pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dry thyme
  • 2 boneless skinless chicken breasts pounded to a 1/2 inch thickness
  • an egg was made from 1 egg and 1 1/2 tbsp water
  • canola oil for frying

Remaining sandwich ingredients include

  • slices Ben's Honey Wheat Bread
  • 6 slices crisp cooked smoked bacon
  • sliced tomatoes
  • lettuce
  • mayonnaise


  1. Mix together the flour, smoked paprika, salt, pepper, garlic powder and thyme.
  2. Whisk together the egg and water to make an egg wash.
  3. Pound the chicken breasts to about a half inch thickness between two sheets plastic wrap.
  4. Heat the canola oil in a cast iron skillet over medium heat; just enough oil to cover the bottom of the pan by about a half inch.
  5. Dredge the chicken breasts in the flour mix, then dip them into the egg wash and back into the flour dredge again.
  6. When the oil is heated, place the breasts in the pan and cook for about 4 minutes per side until golden brown and crispy.
  7. Drain the chicken breasts on paper towels before assembling the sandwich.
  8. Lightly toast the Ben's Wheat bread and spread mayonnaise on all slices.
  9. Place the chick breasts between 2 of the slices each, top with the bacon, lettuce and tomato and finally the last slice of bread.
  10. Wooden skewers can help keep the sandwich in place as you cut through them with a serrated knife before serving.

Recipe Notes

As an alternative to frying,  you can heat a baking sheet in a 425 degree oven while coating the chicken breasts as directed. Heating the baking sheet, helps ensure that the chicken breasts do not stick. You can also oil a piece of parchment paper on top of the sheet if you want to be doubly sure . When the oven comes up to temperature, brush the hot pan with canola oil and lay the chicken breasts on the oiled surface. Get the pan quickly back into the oven and bake for 10 minutes before flipping the chicken breasts and baking for an additional 10 minutes. It is important to ensure your chicken breasts are pounded evenly to a half inch thickness so that they will cook evenly, Whatever method of cooking, use a meat thermometer to ensure that the centres of the cooked chicken breasts reach 175 - 185 degrees F.