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southern style chicken sandwiches

Southern Style Chicken Sandwiches


  • 1 lb boneless skinless chicken breast
  • 1/2 cup bread and butter pickles, 1/2 cup pickle juice reserved
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • 12 sweet slider rolls (such as King’s Hawaiian brand)


  1. Place chicken breasts between 2 sheets of plastic wrap. Use meat pounder, rolling pin or any canned good wrapped in plastic wrap to pound meat to 1/4-inch to 1/2-inch thick. Cut breasts into quarters (12 pieces total).
  2. Pour reserved pickle juice in large bowl or dish. Place flattened chicken pieces in juice. Let sit 15 minutes at room temperature (or up to 2 hours in refrigerator, covered).
  3. In shallow bowl, whisk flour and salt.
  4. In large skillet over high heat, melt 1 tablespoon butter. Dredge 1 chicken piece in flour mixture on both sides, then place in skillet. Repeat with remaining chicken, cooking in batches and adding remaining butter as needed. Cook chicken about 5 to 6 minutes per side until golden and crispy (a meat thermometer inserted in center should read 165°F).
  5. Remove chicken from skillet. Toast rolls in skillet 1 to 2 minutes. To assemble, place 1 chicken piece on bottom bun and top with 1 or 2 pickles. Top with top bun. Repeat to make all sandwiches, and serve.