Here is a 𝐜𝐫𝐞𝐚𝐦𝐲 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐬𝐚𝐧𝐝𝐰𝐢𝐜𝐡 recipe that will make a star among your friends this summer! Although we are in the middle of a summer cookouts and drink recipes adventure tour, I have been getting messages about making simple and affordable meals. This 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐬𝐚𝐧𝐝𝐰𝐢𝐜𝐡 𝐫𝐞𝐜𝐢𝐩𝐞 may not be the cheapest option, but a super flavorful one that allows you to use any odd ends poultry cuts. That's right, whatever is ON SALE, or better yet, all the trimming of a bulk pack of chicken breast. I hope you buy your chicken breast bulk if you want to save money. I know those Perdue vacuum-sealed packs are adorable and convenient but also expensive. I am not sure what they cost under the Brandon economy, but the last time I checked, perdue harvest land perfect portions of the individually wrapped chicken breast cost more than double of a 10 lbs. pack at Bjs, Costco, or Sam's Club.

And I know the trolls will be all over this since I call it the 𝐛𝐞𝐬𝐭 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐬𝐚𝐧𝐝𝐰𝐢𝐜𝐡 you ever had! But, trust me, it is pretty. Think of it as a cross between Firehouse Subs and Quiznos, if you have ever had that! I like the chicken sandwiches from 𝐂𝐡𝐢𝐜𝐤-𝐅𝐢𝐥-𝐀, so I am not going to knock that one, but no, this 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐬𝐚𝐧𝐝𝐰𝐢𝐜𝐡 is not the average dry chicken sandwich you find at 𝐁𝐮𝐫𝐠𝐞𝐫 𝐊𝐢𝐧𝐠, KFC, or Wendy's! It is creamy, moist, and incredibly flavorful. I hope you try it and share your experience in the comment sections. I am always looking for feedback.

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 𝐑𝐞𝐜𝐢𝐩𝐞

The key to this chicken sandwich recipe is the garlic aioli, but that is something we'll discuss a little later. The first we need is some chicken. You want thinly sliced chicken breast strips about a ¼ inch or so. This allows it to cook quickly and makes it easier to get a nice caramelization. You will also need some peppers, bell pepper will work, but I often use poblanos instead because they give a more earthy taste. How much is all up to the size bund you use? I prefer to serve this sandwich in frozen Texas-style garlic toast. The New York Bakery, Original Texas Toast, or the Pepperidge Farm Frozen Texas Toast Garlic Bread are probably my top choice, but any will do. In fact, I use some form of Walmart in the video. And no, Texas toast is not a requirement, but it is just so much better!

Ideally, you want between 4 to 6 oz. of chicken and about half a pepper for each sandwich. As far as the garlic aioli, it is nothing more than two tablespoons of mayo, two tablespoons of sour cream mixed with about two teaspoons of garlic powder. Because garlic powders have a wide range of potency, you may need to experiment a little until you have a pleasant and balance garlic undertone. This chicken recipe will be ready in about 3-4 minutes, so you must have your toast ready and your aioli prepared before you start cooking.

But if you have everything ready, please grab the best nonstick skillet you have and let add just a little bit of oil to it. Bring this to temperature over medium-high heat and add the chicken. Spread out evenly and let it cook undisturbed for 2 to 3 minutes, or until the chicken turns from translucent to white. At this time, flip all the pieces to cook the other side for another minute or so. We are now ready to assemble. Add a good portion over your Texas Toast Garlic Bread, top it, cut at a slant, and enjoy!

My friends, thank you for watching. It is truly an honor. I know there are billions of YouTube channels and millions of chicken sandwich recipe videos. For you to give me three minutes of your time means a lot. Please give me some feedback, and I look forward to seeing you next week with a new recipe!

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