California Chicken Sandwich

Create your own taste of California at home with our California Chicken Sandwich recipe.

Prep Time 20 mins
Cook Time 10 mins
servings 1


  • Chicken & Marinade and Egg Wash Ingredients

  • 1 lbs Foster Farms Simply Raised Thin Sliced Chicken Breast

  • 1 cup Buttermilk

  • 1 ½ teaspoons Kosher Salt

  • Egg Wash Ingredients

  • 2 large Eggs

  • ½ cup Milk

  • ¼ cup Buttermilk

  • Seasoned Flour Breading Ingredients

  • 2 cups All Purpose Flour

  • 1 tablespoon Baking Powder

  • 2 tablespoons Kosher Salt

  • ½ teaspoon Fine Ground Black Pepper

  • ½ teaspoon White Pepper

  • ¼ teaspoon Garlic Powder

  • ⅛ teaspoon Cayenne Pepper

  • ⅛ teaspoon Paprika

  • Sandwich Ingredients

  • 1 Ciabatta Roll

  • 1 slice of Monterey County Monterey Jack Cheese

  • San Joaquin Valley Spinach

  • San Joaquin Sliced Tomato

  • Rosemary Garlic Aioli

  • ¼ cup Mayonnaise

  • 1 ½ teaspoons Minced Garlic

  • 1 Teaspoon Finely Chopped Fresh Rosemary

  • 1 Teaspoon Lemon Juice

  • 1 Teaspoon Seasoned Rice Vinegar

  • Pinch of Kosher Salt

  • Pinch of Fresh Ground Black Pepper


  • 1. Prepare Marinade & Chicken.
    In a bowl, whisk marinade ingredient together well. If using whole breast fillets, slice horizontally into 2 thin portions. Flatten fillets if needed to 1 inch thick. Add fillets to marinade and refrigerate for 2-3 hours.

    2. Prepare Seasoned Flour Breading.
    Dry whisk ingredients together well and place in a rectangular dish.

    3. Prepare Egg Wash.
    In a large bowl, beat the milk, buttermilk and eggs together well.

    4. Prepare Frying Oil
    Place oil in a cast iron or electric skillet. The oil should be ¾ to 1 inch deep. Using a digital thermometer to measure, heat oil over medium heat to 350°F.

    5. Breading
    Rinse excess marinade from fillets and pat completely dry. Rest on the counter 30-60 minutes to come to room temperature. Dredge the first fillet in the seasoned flour. Roll between hands to help stick and create the crumbly breaded texture. Shake off the excess. Dip into the egg wash and let the excess drip back into the bowl. Place back into the seasoned flour and cover the fillet completely. Press the seasoned flour into the fillet and then toss again between hands. Place on a tray until all pieces are breaded and ready to fry. Hold for at least 5 minutes before frying.

    6. Frying
    With the first fillet breaded, place into the 350°F oil gently with tongs. Take care not to splash the hot oil. 2-3 pieces may be added to the pan depending on size. Don’t crowd the pan. Check the temperature of the oil after adding the chicken. More heat may be required. The goal is to keep the oil temperature as close to 350°F as possible. After a couple of minutes, carefully flip the pieces. After another couple of minutes, check the internal temperature with a digital thermometer. Fillets are done when the internal temperature reaches 165-175°F and are golden brown. Remove from the frying oil and drain on a cookie rack or paper towels. Let cool for 5 minutes.

    7. Build the California Chicken Burger
    (Optional) Butter the cut face of both the top and bottom of each Ciabata bun. Toast on a griddle over medium heat or electric skillet set at 350°F, until nicely browned. Place 1 tablespoon of Rosemary Garlic Aioli on both the top and bottom bun. Place the fried chicken on the bottom bun. Place 1 slice of Monterey Jack Cheese on the chicken, San Joaquin Valley Spinach and slices of Tomato. Add the top bun and enjoy!

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.