• Cheyenne Crennan

Fried Chicken Patty Melt

The patty melt. A grilled cheese with a juicy burger shoved inside and loved by many.

Generally you will see a form of onions, my personal fav is caramelized onions, and pickles. A juicy burger patty with lots of melted cheese, American is my go to. I love a good burger just as much as the next person, and I really like grilled cheeses made with sourdough bread, so this meal is gets a thumbs up from me every time. Lately, we've been eating at home A LOT. We don't eat out too, too often any other time, but we've really taken to being quarantine homebodies, and we really like cooking together, and Matt really likes fried chicken.

I pride myself and my mini fryer on our fried chicken making abilities, and you can see where this is going. A sourdough patty melt, with sweet pickles, lots of melty American cheese, and a juicy piece of fried chicken. I skipped the onions, because fried chicken, and substituted a sriracha mayo spread with onion in it, that pairs with warm sweet pickles like butter on toast. Enjoy!

What you need:

3 cups of buttermilk, or milk

1 tbsp lawrys seasoning

1 tsp garlic powder, plus a shake for sauce

1 tsp onion powder, plus a shake for sauce

salt + pepper

boneless, skinless chicken (1 breast or 2 thighs)

oil for frying, your preference, 2 inches deep in a frying pan

6 slices american cheese, 2 of them halved

4 slices of sourdough bread

1 tbsp mayo, plus a spread

1 tbsp sriracha

How to make it:

  1. First step is to prep the chicken, depending on breasts or thighs. A chicken breast needs to be sliced down the middle to create two chicken fillets. Skip that step for thighs. Either cut, they need to be tenderized to make them as even as possible.

  2. Brine the chicken in a mixture of buttermilk, garlic powder, onion powder, lawrys seasoning salt and black pepper, for at least an hour, the longer the better.

  3. Heat your fryer, or a large amount of oil in a deep pan to 375 degrees.

  4. Season the flour with lawrys, garlic and onion powder, and pepper. Whisk to blend thoroughly.

  5. Add a little splash of buttermilk to the flour mix and coat the chicken on both sides.

  6. Fry for 4 minutes on each side or 8 minutes total if the chicken is completely submerged into the oil.

  7. Let the chicken rest and prepare the sourdough, sriracha mayo spread and pickles.

  8. Grease a frying pan and heat on MEDIUM.

  9. Build your sandwich with sriracha mayo on the inside of each slice of sourdough, place pickles on one side. Place a slice and a half on the other.

  10. Place the chicken on the cheese side of the bread and cover with the remaining slice of cheese on each.

  11. Flip your sandwich halves together, spread a thin layer of mayo on the each outer side of the sandwich, then toast each side in the pan until both sides are golden brown and the cheese is melted. Enjoy!

12 views0 comments

Recent Posts

See All


© 2019 by Wine & Thyme. Proudly created with Wix.com