Bbq Chicken Sandwich Recipe

1. Pound and season

If chicken breasts are thick, butterfly or gently pound to even thickness (about 3/4 inch). Pat dry. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder.

2. Sear and finish

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When hot, add chicken breasts and sear 3-4 minutes per side until golden. Reduce heat to medium-low, brush each breast with half of the 1/2 cup Bonfyre BBQ sauce, cover loosely and cook another 4-6 minutes, flipping once, until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes. Reserve pan juices.

3. Alternate oven finish (optional)

If preferred, after searing transfer the pan to a 375°F (190°C) oven for 6-10 minutes after brushing with BBQ sauce to reach 165°F.

4. Whisk together 1/3 cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons sour cream, 1 tsp dried chives, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust consistency with an extra teaspoon of buttermilk if needed. Refrigerate until assembly to allow flavors to meld.

5. Prepare bacon, tomato and buns

Cook bacon until crisp (pan-fry, oven-bake or microwave), drain on paper towels and keep warm. Lightly season tomato slices with 1/8 tsp salt and 1/8 tsp black pepper. Butter the cut sides of the buns with 1 tablespoon softened butter.

6. Toast buns

Toast buttered buns in the same skillet used for chicken over medium heat 1-2 minutes until golden and slightly crisp. Remove and set aside.

7. Melt cheese on chicken

Place rested chicken back in the warm skillet or under a broiler for 30-60 seconds, top each breast with a cheddar slice and a light spoonful of the reserved BBQ-pan juices or extra BBQ sauce to melt cheese slightly.

8. Assemble sandwiches

Spread about 1 tablespoon smokey ranch on the bottom half of each toasted bun and 1 tablespoon extra Bonfyre BBQ sauce on the top half. Place a lettuce leaf on the ranch, then the BBQ-glazed cheddar-topped chicken breast. Add 2 bacon strips per sandwich, 1/4 cup fried onion strings, and 2-3 tomato slices per sandwich. Cap with the top bun and press gently.

9. Serve

Cut sandwiches in half if desired and serve immediately while warm. Provide extra BBQ sauce and smokey ranch on the side for dipping.