Description
Lately everyone has their version of “the best chicken sandwich.” This delectable recipe featuring candied bacon and roasted jalapeño slaw is the real deal!
chicken sandwich free from: soy + fish + shellfish
candied bacon free from: gluten + dairy + soy + egg + peanuts + tree nuts + fish + shellfish
slaw free from: gluten + peanuts + tree nuts + fish + shellfish + vegetarian
aioli free from: gluten + soy + peanuts + tree nuts + fish + shellfish
Ingredients
chicken marinade:
4 chicken breasts, boneless + skinless
2 cups buttermilk
¼ cup hot sauce
1 tbsp. kosher salt
2 tsp. ground cayenne pepper
4 fresh garlic cloves, minced
chicken breading:
2 cups all-purpose flour
¾ cup cornstarch
3 tbsp. paprika
2 tbsp. Italian seasoning
1 ½ tbsp. kosher salt
1 tbsp. ground cayenne pepper
2 tsp. ground ancho chili pepper
1 tsp. ground white pepper
1 tsp. granulated garlic
1 tsp. crushed red pepper flakes
½ tsp. smoked paprika
4 whole eggs
2 tbsp. hot sauce
cayenne candied bacon:
8 applewood smoked bacon strips
¼ cup brown sugar
¼ tsp. ground cayenne pepper
roasted jalapeño honey aioli:
1 cup mayonnaise
½ cup local honey
3 fresh jalapeño peppers, roasted + peeled
2 garlic cloves, minced
1 tsp. ground cayenne pepper
sweet slaw:
2 cups green cabbage, shredded
2 cups purple cabbage, shredded
½ cup carrots, shredded
2 tbsp. scallions, thinly sliced
2 tbsp. fresh cilantro leaves, chopped
1 cup roasted jalapeño honey aioli
sandwich:
4 sesame seed brioche buns, split
24-30 slices bread + butter pickles
8 slices pepper jack cheese
48 fl. oz. canola oil
Instructions
marinade the chicken:
In a mixing bowl, whisk together the buttermilk, hot sauce, kosher salt, cayenne pepper and minced garlic until thoroughly combined. Set aside.
Butterfly the chicken breasts by cutting in half lengthwise right up the middle. Place on a cutting board and cover well with plastic wrap. Using a meat mallet, gently pound out the chicken breasts until they are ½” thick. Place butterflied and pounded breasts into a re-sealable freezer bag. Carefully pour in all the buttermilk marinade. Seal the bag and gently massage the breasts to make sure they are all saturated with the marinade. Place in the fridge and marinate for 24-48 hours. The longer it sits the more the flavor permeates the meat, and the more tender it becomes.
for the the candied bacon:
Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Spray the rack with cooking spray.
In a mixing bowl, whisk together the brown sugar and the cayenne pepper. Add the bacon strips and toss to coat well. Place the bacon strips onto the cooling rack on the foil lined baking sheet and place in the oven. Cook the bacon until crisp and glazed by the sugar, 12-15 minutes. Remove from oven and allow to cool completely.
for the the slaw:
In a large mixing bowl, toss all ingredients until thoroughly combined. Cover tightly and place in the fridge for at 30 minutes – 1 hour to allow the flavors to come together and create beautiful magic!
fry the chicken:
In a mixing bowl, whisk together the flour, cornstarch, paprika, italian seasoning, salt, cayenne pepper, ancho chili powder, white pepper, granulated garlic, red pepper flakes and smoked paprika until thoroughly combined.
Heat the oil to 365 degrees F.
In a separate bowl, beat together the eggs and the hot sauce until well mixed.
Strain the chicken breasts well. First, dredge the chicken breasts completely in the seasoned flour, shaking off excess flour. Next, dredge the coated chicken breast in the egg mixture, again, shaking off the excess. Now dredge in the chicken in the flour again. Shake off excess and carefully place in the hot oil. Working in batches, fry the chicken until golden-brown and cooked through, 4-6 minutes.
Drain on paper towels. Immediately place the two slices of cheese, one in a diamond shape and the other in a square shape, over the fried chicken to melt.
build the sandwich:
Lightly butter each half of the buns and toast on a hot skillet, about 30 seconds. On the bottom bun, place 5-7 pickle slices in a circle to cover the bottom bun. Place the chicken breast over the pickles. Drizzle some of the roasted jalapeño + honey aioli over the chicken. Pile about 1/3 cup of the slaw on top of the chicken. Place the top bun on the sandwich and serve/gobble it up!
Notes
pairings:
beer: Honey Brown Lager, an Ohio original and the perfect partner for this insanely good sandwich! The honey flavors present in the beer play perfectly with the jalapeño honey slaw.
soda: Brownie Caramel Cream Root Beer is quite simply one of the greatest things anyone’s ever put into a bottle. The enlightened combination of sweet caramel and spiced root beer create a captivatingly rich and silky compliment to the varied and distinct flavors found in this sandwich.
musical: Chicken Shack Boogie – Amos Milburn
brujo notes:
To roast the peppers: preheat the oven to 425 F. Cut the peppers in half lengthwise. If you want a milder aioli, remove the seeds and center membrane. Arrange the peppers, cut side down, on a baking sheet and roast until tender, and the skins are charred and blistered, about 15 minutes. Place in a small bag and allow the peppers to steam for 10 minutes. Remove from bag and scrape off the skins with your fingers (make sure to wash your hands thoroughly afterwards, or wear gloves).
- Prep Time: 20 minutes/24-48 hrs. (marinade)
- Cook Time: 10-12 minutes
- Category: sandwich sortilege
- Cuisine: American
Keywords: breaded hot chicken, bacon, spicy, sandwich, coleslaw, pepper jack cheese, roasted jalapeño aioli
