I got introduced to the fried chicken sandwich many years ago at a fast food place in Egypt called “Moemen”. It used to be really so good and safe to eat there at that time! The sandwich is basically, fried boneless chicken breasts in a soft bun with a slice of tomato, mayonnaise and sharp cheddar cheese. This is very similar to a recipe I made before here. The variation is in how to build the sandwich and the batter to make it close to the Egyptian street food version of it.

Ingredients
6 boneless chicken breasts
1 minced onion
2 tablespoons greek yogurt (very important)
1 lime juice
1 teaspoon paprika
1/2 tablespoon olive oil
1/2 teaspoon ground clove
1 teaspoon all spices
salt and pepper
2 beaten eggs
1 cup milk
1 cup flour
1 cup bread crumbs (optional)
1/2 teaspoon baking powder
corn oil for frying (close to 1.5 to 2 inches deep in a pan)
American cheese or share cheddar square slices
Mayo to be spread on the bread
1 sliced tomato

Wash the chicken breasts and make sure that they are not too thick. If too thick slice through the middle.
Pat dry the chicken with paper towel.
Sprinkle the chicken very well with salt and pepper on both sides.
In a food processor, mix the onions, yogurt, the spices, lime juice and olive oil together.
Pour that on the chicken.

Let it marinate for at least 30 minutes in the fridge (the longer the better).
Beat the eggs and milk together, add little bit of salt and pepper.
Mix the flour, baking powder, paprika, and a little bit of salt and pepper together.

Then you have 2 options, either use the flour all the way and do the pattern of FEF: Flour, eggs and Flour.

Or the other approach which I really suggest for this recipe and do the pattern of FEB: Flour, eggs and breadcrumbs.

Either way,  cover the chicken first with flour then dip the chicken into the Eggs mixture. Take it out and cover it again with either Flour or Breadcrumbs for both sides.

In hot oil, add the chicken, lower the heat right away so it becomes crispy from outside and cooked all the way through.