Chicken Breakfast Sandwich is hearty, delicious and easy to make. Layers of chicken, egg and bacon makes for a quick and easy breakfast on the go.

Chicken Breakfast Sandwich layered with fried egg, bacon and chicken
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As a mom of 8, I like to make a hearty breakfast for my active family. This breakfast sandwich cooks easily on the Blackstone Griddle for a crowd pleasing breakfast. We love making Blackstone Recipes and breakfast recipes is my favorite.

Because of the large cooking surface I can easily make an entire breakfast on the flat top griddle at once. Check out these other breakfast recipes – How to Cook Bacon on Blackstone, Breakfast Sausage on Blackstone and Blackstone Scrambled Eggs.

Why We Love This Recipe

This breakfast sandwich is loaded with flavor and made with simple ingredients. Grabbing a breakfast sandwich from our local Chick-Fil-A gets expensive with my large family. Now I can make this chicken breakfast sandwich easily at home which saves me time and money.

The chicken cooks juicy and tender. Combining with the egg, bacon, and biscuit makes this breakfast sandwich hearty and filling.

Ingredients

Biscuits, eggs, seasoning, oil, bacon, chicken, butter and milk
  • Boneless, Skinless Chicken Thighs – You can use chicken breasts instead of chicken thighs if you prefer.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Buttermilk Biscuit – Feel free to change the biscuits to what you prefer. You can make it with English Muffins or sourdough bread. One of my kids like to make it with pancakes.
  • Toppings – This chicken sandwich can be made in a variety of ways. You can add egg whites instead of the whole egg. Top it with lettuce, onion, tomato, American Cheese and more. Make it your own.
  • Change Meat – Instead of making this sandwich with crispy bacon, make it with a sausage patty.

Step by Step Instructions

Mix the flour, salt, pepper, paprika, and garlic powder in a bowl

Step 1 – In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder. Mix well.

Chicken on a platter after being dipped in buttermilk and flour mixture

Step 2 – Pour the buttermilk into another shallow dish. Then Dip each chicken thigh into the buttermilk and coat with flour mixture. Place the coated chicken on a plate and set aside.

  • Step 3 – Preheat the Blackstone griddle to medium-high heat and lightly grease the surface with vegetable oil.
  • Step 4 Add the bacon strips to the preheated griddle. Cook for 3-5 minutes per side until it’s down to your preference.  Move the bacon to a cooler side of the grill and leave most of the bacon grease on the grill to cook the chicken in.  
  • Step 5 – Place the chicken thighs on the griddle and cook for 6-8 minutes on each side, or until golden-brown and cooked through. Remove the chicken from the griddle and keep it warm.
  • Step 6 – Lightly butter the cut sides of the biscuits and place them on the griddle, cut-side down. Cook until lightly toasted, about 1-2 minutes. Remove the biscuits from the griddle.
  • Step 7 – Crack the eggs onto the griddle and cook until the whites are set and the yolks are still runny, about 2-3 minutes.
  • Step 8 – To assemble the sandwiches, place a fried chicken thigh (or chicken breast) on the bottom half of each biscuit. Top the chicken with a piece of bacon (cut in half), a fried egg and place the top half of the biscuit on the egg, and serve immediately.

Recipe Tips

  • Chicken Size – If using chicken breasts, pound them to 1/2-inch thickness before using in this recipe. This helps to cook them evenly and about the same time.
  • Prepare Griddle – Before placing the ingredients on the griddle, make sure to preheat and oil the flat top. This helps to create the best texture and keeps the ingredients from sticking.
  • Cooking Methods – This breakfast sandwich can easily be cooked on a indoor grill or you can fry in a cast iron pan.
Chicken Breakfast Sandwich layered with fried egg, bacon and chicken

Serving Suggestions

This breakfast sandwich is filling enough to serve on its own. But it would be delicious to serve with Blackstone Hashbrowns Recipe and a fruit salad.

I have served with this Fruit Smoothie for the perfect breakfast combination.

Chicken Breakfast Sandwich layered with fried egg, bacon and chicken

Frequently Asked Questions

How to Store Leftover Breakfast Sandwich

These breakfast sandwiches are best served when made. But if you do have leftovers wrap in plastic wrap and store in the fridge. These sandwiches will stay fresh for up to 3 days.

How to Reheat Breakfast Sandwiches

Reheat the leftovers in the microwave in 30 second intervals.

Can I Freeze Breakfast Sandwiches?

Yes, you can freeze these breakfast sandwiches. After they have cooled to room temperature, wrap in plastic wrap and aluminum foil. Then place in a freezer bag for up to 3 months.

More Easy Breakfast Sandwich Recipes

We love to hear from you. If you make this Chicken Breakfast Sandwich Recipe, please leave us a comment or a star review.

Chicken Breakfast Sandwich

5 from 1 vote
Chicken Breakfast Sandwich is hearty, delicious and easy to make. Layers of chicken, egg and bacon makes for a quick and easy breakfast on the go.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Cuisine American
Course Breakfast
Calories 661

Ingredients

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Instructions

  • In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder. Mix well.
  • Pour the buttermilk into another shallow dish.
  • Dip each chicken thigh into the buttermilk, then coat it in the seasoned flour mixture, shaking off any excess. Place the coated chicken on a plate and set aside.
  • Preheat the Blackstone griddle to medium-high heat and lightly grease the surface with vegetable oil.
  • Add the bacon to the preheated griddle. Cook for 3-5 minutes per side until it’s down to your preference.  Move the bacon to a cooler side of the grill and leave most of the bacon grease on the grill to cook the chicken in.
  • Place the chicken thighs on the griddle and cook for 6-8 minutes on each side, or until golden-brown and cooked through. Remove the chicken from the griddle and keep it warm.
  • Lightly butter the cut sides of the biscuits and place them on the griddle, cut-side down. Cook until lightly toasted, about 1-2 minutes. Remove the biscuits from the griddle.
  • Crack the eggs onto the griddle and cook until the whites are set and the yolks are still runny, about 2-3 minutes.
  • To assemble the sandwiches, place a fried chicken thigh (or chicken breast) on the bottom half of each biscuit. Top the chicken with a piece of bacon (cut in half), a fried egg and place the top half of the biscuit on the egg, and serve immediately.

Recipe Notes

You can use chicken breasts instead of chicken thighs if you prefer.  If using chicken breasts, pound them to 1/2-inch thickness before using in this recipe.

Nutrition Facts

Calories 661kcal, Carbohydrates 41g, Protein 37g, Fat 38g, Saturated Fat 9g, Polyunsaturated Fat 13g, Monounsaturated Fat 13g, Trans Fat 0.2g, Cholesterol 292mg, Sodium 1208mg, Potassium 565mg, Fiber 1g, Sugar 4g, Vitamin A 393IU, Vitamin C 1mg, Calcium 125mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Grill on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. From the Best Blackstone recipes, to grilling, and easy smoker recipes, together we are going to cook real food, with easy ingredients… for real families!

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  1. Carrie Barnard says:

    5 stars
    This is so easy and delicious