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Sandwich on a hot dog bun with fried chicken fillet

Fried Chicken Sandwich on a Hot Dog Bun

A quick, tasty chicken sandwich — an easy bite anytime. It's simple to make and travels well: pack it for work, a picnic with friends, or your kid's school lunch. It always hits the spot, and you can tweak what goes in it to your taste.

Anna Slavina

Recipe author

Sandwich on a hot dog bun with fried chicken fillet

Composition / ingredients

Servings:

Chicken breast

300

Buns (2 sandwich buns)

200

Tomatoes

Hard cheese

Lettuce leaves

Mustard

0.5

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 14 g

Fats 30 % 12 g

Carbohydrates 35 % 14 g

213 kcal

GI: 7 / 93 / 0

Cooking method

Step 1:

Make the sauce. Stir the mayonnaise together with the mustard. You can add spices if you like — paprika, sun-dried tomato, khmeli-suneli, ground black pepper, Herbes de Provence — or leave them out; it's up to you. You can also chop in some fresh herbs and garlic, again to taste.
Step 2:

Rinse the lettuce leaves and dry them well.
Step 3:

Cut the buns in half lengthwise and toast both sides in a grill pan or regular skillet until golden — no oil needed. A toaster works too.
Step 4:

Spread the sauce on the bottom halves of the buns.
Step 5:

Cook the chicken however you like — boil, bake, or fry it. I fried mine with seasonings in nonstick grilling sheets for 7 minutes per side, after pounding the pieces to fit the buns, about ½ inch thick.
Step 6:

Slice the tomatoes and cheese thin and lay them over the chicken. Go for tomatoes that aren't too watery. I also added a little red onion, but skip it if you're not a fan.
Step 7:

Top the tomato with lettuce and close it up with the bun tops. You can pin each one with a wooden pick so the sandwich holds together and is easy to eat. Your delicious sandwiches are ready. Enjoy!

I've made these sandwiches many times — my family loves them, and friends are always glad to have them at a picnic to snack on while the barbecue cooks. For myself I make a lighter version: a whole-grain bun, a sauce of plain yogurt, herbs, and garlic instead of mayo, and chicken baked in foil with seasonings. I add more veggies — fresh cucumber, bright bell pepper, and extra herbs. You can swap the lettuce for napa cabbage or toss in some arugula. For my husband I make it richer and more indulgent — extra mayo, fried chicken, and pickles. I like both versions but usually go with the lighter one. Make it however suits your taste.