Chicken Fried Chukar Sandwich – Better Than Fast Food
Dredged, dipped, breaded, and fried to golden perfection, this Chicken Fried Chukar Sandwich is piled high with melted cheese (Brie, Havarti, Gruyère, or your favorite melting cheese), red onion, sliced tomato, jalapeño, and a buttered brioche bun for one seriously irresistible bite.
This recipe makes 4 Chicken Fried Chukar Sandwiches, but if you want to double-stack or serve a crowd, simply double the ingredients and bake accordingly.
Preheat oven to 325°F.
In a shallow bowl, combine plain breadcrumbs, panko, garlic powder, dried parsley, salt, and pepper; set aside. Place flour on a plate. In a separate bowl, beat the egg with 1 tablespoon of water.
Using a meat mallet, gently pound each chukar breast to tenderize.
Heat olive oil in a large skillet over medium-low heat. Dredge each breast in flour, dip into the egg wash, then press firmly into the breadcrumb mixture.
Fry chukar breasts until golden brown, about 1 minute per side. Transfer to a baking sheet, top each breast with your choice of cheese, and bake for 15-20 minutes, until the cheese is melted.
Meanwhile, butter the brioche buns and toast them in the oven for 5 minutes. Spread optional mayonnaise on the buns if desired.
Assemble the sandwiches by layering a slice of tomato on the bun, then topping with the chukar, jalapeño slices, and red onion. Serve immediately while hot.
Tips for the Perfect Chicken Fried Chukar Sandwich
- Cheese Choices: Brie is rich and creamy, but you can swap in smoked Gouda, Havarti, Gruyère, Fontina, mozzarella, or sharp cheddar for a different flavor profile.
- Extra Crunch: Double-dredging the chukar gives an extra-thick, crispy crust that holds up under cheese and toppings.
- Spice it Up: Add sliced jalapeños for a little heat, or try pickled peppers for tangy flavor.
- Make it Creamy: Optional mayonnaise or aioli on the bun adds a luscious, tangy layer that complements the crispy chukar.
- Keep it Hot: Serve immediately after assembling to enjoy the cheese melty and the crust crunchy.
- Buns: Toasting or buttering the brioche buns helps prevent sogginess from the toppings and gravy (if adding).
More Chukar Recipes
If you liked this Chicken Fried Chukar Sandwich, don’t miss these flavorful favorites: Chukar Piccata – Two Delicious Ways, Chukar Parmesan with Orzo Pasta and my Chicken Fried Chukar and White Gravy.
Chicken Fried Chukar Sandwich
Ingredients
- 4 boneless chukar breasts
- 1/4 cup all-purpose flour
- 1 beaten with 1 tablespoon water
- 1/2 cup plain breadcrumbs
- 1/2 cup panko breadcrumbs
- 2 tsp granulated garlic powder
- 1 tsp dried parsley
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup olive oil or vegetable oil
- 1 small red onion, thinly sliced
- 1 small jalapeno, thinly sliced (optional)
- 1 tomato, sliced
- 4 slices cheese (choose one: Brie, smoked Gouda, Havarti, Gruyère, Fontina, mozzarella, or sharp cheddar)
- 4 brioche buns, buttered
- Optional: mayonnaise, for spreading on buns
Instructions
- Preheat oven to 325°F.
- In a shallow bowl, combine plain breadcrumbs, panko, garlic powder, dried parsley, salt, and pepper; set aside. Place flour on a plate. In a separate bowl, beat the egg with 1 tablespoon of water.
- Using a meat mallet, gently pound each chukar breast to tenderize.
- Heat olive oil in a large skillet over medium-low heat. Dredge each breast in flour, dip into the egg wash, then press firmly into the breadcrumb mixture.
- Fry chukar breasts until golden brown, about 1 minute per side. Transfer to a baking sheet, top each breast with your choice of cheese, and bake for 15-20 minutes, until the cheese is melted.
- Meanwhile, butter the brioche buns and toast them in the oven for 5 minutes. Spread optional mayonnaise on the buns if desired.
- Assemble the sandwiches by layering a slice of tomato on the bun, then topping with the chukar, jalapeño slices, and red onion. Serve immediately while hot.
Notes
- Cheese Choices: Brie is rich and creamy, but you can swap in smoked Gouda, Havarti, Gruyère, Fontina, mozzarella, or sharp cheddar for a different flavor profile.
- Extra Crunch: Double-dredging the chukar gives an extra-thick, crispy crust that holds up under cheese and toppings.
- Spice it Up: Add sliced jalapeños for a little heat, or try pickled peppers for tangy flavor.
- Make it Creamy: Optional mayonnaise or aioli on the bun adds a luscious, tangy layer that complements the crispy chukar.
- Keep it Hot: Serve immediately after assembling to enjoy the cheese melty and the crust crunchy.
- Buns: Toasting or buttering the brioche buns helps prevent sogginess from the toppings and gravy (if adding).