Quick Skillet Chicken Sandwiches

The night before you want to make your sandwiches, place your chicken breasts into a shallow container with a lid. Combine the pickle juice and buttermilk and pour over the chicken. Lid the container and let it rest in the refrigerator overnight.

When you are ready to cook, remove the chicken breasts from the marinade - discard the marinade. Sprinkle the chicken generously with the seasoning salt and let the breasts rest on a plate while you heat your cooking fat over medium heat in a large skillet. Add the chicken when the skillet is hot and cook the chicken for 3-4 minutes per side. Add a few tablespoons of water to the skillet and cover it, reducing the heat to medium-low. Let the chicken cook for 10-15 minutes or until the chicken reads 165°F when an instant read thermometer is inserted into the thickest part of the meat.

Remove to a plate and allow the chicken to rest for 5 minutes before assembling sandwiches.

* Assemble sandwiches however you'd like. My favorite is to butter brioche rolls and toast them in the skillet before the chicken and serve the sandwiches topped with a dollop of creamy coleslaw and sliced tomato on the bun.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus marinating time

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