• 2 (4 ounce) boneless skinless chicken breast halves
  • 4 slices bacon , cooked slightly crisp
  • 4 slices swiss cheese
  • 2 hoagie rolls , split and lightly toasted
  • oil , for frying chicken
  • Egg Wash
  • 1/2 cup milk
  • 1 egg , beaten
  • Breading Mix
  • 3/4 cup self-rising flour
  • 2 teaspoons seasoning salt
  • 1 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons garlic powder
  • Sandwich Toppings
  • 4 slices tomatoes
  • 4 lettuce leaves
  • 4 teaspoons mayonnaise , divided
  • 1 Beat together egg and milk set aside.
  • 2 Pound chicken breasts until 1/2 inch thick.
  • 3 Mix together all breading mix ingredients in a deep dish or plate.
  • 4 In a large heavy skillet, heat oil over medium heat until hot but not smoking.
  • 5 Using a double breading process, bread chicken in this order: coat both sides of chicken in breading, dip in egg wash coating both sides, then coat both sides again in breading.
  • 6 Fry chicken until golden brown on both sides about 8 minutes.
  • 7 Top each piece of chicken with two slices of cheese overlapping, then place 2 slices of bacon lengthwise.
  • 8 Cover to let cheese slightly melt.
  • 9 Assemble sandwiches in this order: lettuce leaves, 2 slices of tomato overlapping, chicken, and add 2 teaspoons of mayonnaise on each top half of bun.