The Hobo Recipe

Prep and marinate

Slice the chicken into 1/2-inch strips. In a bowl combine 3 tbs BBQ sauce, 1 tbs olive oil, garlic powder, smoked paprika, 3 tsp salt, and 1 tsp black pepper. Add chicken, toss to coat and marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil if using a skillet. Cook the marinated strips in a single layer for 3–4 minutes per side or until internal temperature reaches 165°F (74°C) and edges are slightly charred. During the last minute, brush additional BBQ sauce on the cooked strips and remove from heat. Keep warm.

While chicken cooks, place bacon in a cold skillet, then turn heat to medium and cook, turning occasionally, until crisp (about 8–10 minutes). Drain on paper towels, then chop into 1-inch pieces. Keep warm. Toast buns lightly if desired. When assembling, sprinkle shredded cheddar over hot chicken so it melts, or briefly melt under a broiler for 30–60 seconds.

Make batter and fry

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C) (about 2 inches deep). In a bowl whisk together flour, cornstarch, baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add cold club soda or beer (about 3 tbs) and whisk until just combined — batter should be thick but dippable; add a splash more soda if too thick. Pat pickle slices dry with paper towel. Working in batches, dip pickles into batter, letting excess drip off, then carefully fry 2–3 minutes until golden and crisp. Remove to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) if desired.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle pepper, 1/2 tsp adobo sauce, 1 tsp lime juice, 1 tsp honey and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to use. Makes about 1/2 cup.

Warm buns or rolls. Spread about 1 tbs chipotle sauce on the top bun (or both if desired). Pile on a generous portion of BBQ-glazed chicken strips (about 4 oz per sandwich). Sprinkle chopped bacon pieces over the chicken, then top with about 1/4 cup shredded cheddar (or to taste) and let the residual heat melt the cheese. Place 3 fried pickle slices on top of the cheese. Drizzle 1–2 tbs additional BBQ sauce and a little chipotle sauce over the pickles. Close sandwich and garnish with chopped parsley if using. Serve immediately.

For family-style serving: arrange chicken and toppings on a platter so guests can build their own; keep fried pickles crisp by serving them on the side or in a warmed but dry container.