Fried chicken sandwiches from Cook Like a Pro: Recipes and Tips for Home Cooks (page 105) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttermilk herb mayo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on March 09, 2025

    This made solid fried chicken breasts. We ate them as sandwiches the first day and as chicken and waffles the next day. Some notes for next time: The flour dredge mixture makes far too much. I would make half the amount of dredge next time.

  • ellencooks on March 03, 2024

    I’ve made this multiple times and we always love it! It’s also easy to scale for 2-6.

  • cadfael on March 30, 2021

    Very good

  • bwhip on August 10, 2020

    Fantastic recipe for chicken sandwiches. Lovely crunch and a bit of zip from the spices. Looking forward to having these again (and again).

  • JJ2018 on February 22, 2020

    These were amazing! The nicest chicken sandwiches I’ve ever had. The coating was so crisp and the chicken so tender and flavourful. Absolute winner!

  • anya_sf on September 14, 2019

    I made 1/2 recipe, but cooked 4 chicken cutlets (2 breasts). There was extra flour mixture, but it helps to have an ample amount when dredging. The chicken marinated about 25 hours (recipe states no more than 24) but it was still okay. In a 9" wide, 4.5" high Dutch oven with 2" oil, I didn't feel comfortable frying more than one cutlet at a time, since the oil was near the top. The cutlets curled up during frying, but still worked for the sandwiches. The sandwiches were delicious!

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