Bacon Jam Chicken Sandwich Recipe

Cook bacon

Chop bacon into 1/2" pieces. In a medium skillet over medium heat, cook bacon pieces until fat renders and bacon is brown and slightly crisp, about 8–10 minutes. Remove with a slotted spoon and reserve 1–2 tablespoons of bacon fat in the pan; drain the rest on paper towels.

Sweat onions and garlic

Add the chopped onion to the reserved bacon fat over medium-low heat. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Simmer jam

Return the bacon to the pan. Stir in brown sugar, maple syrup, apple cider vinegar, water, and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until mixture is sticky and jammy, about 10–12 minutes. If it looks too dry, add a tablespoon of water at a time. Taste and adjust sweetness or acid as desired. Remove from heat and let cool slightly; mash lightly with the back of a spoon for a chunky jam. Keep warm or refrigerate until assembly.

Combine shredded green cabbage, red cabbage, grated carrot, and chopped cilantro in a medium bowl.

In a small bowl, whisk together mayonnaise, lime juice, honey, minced habanero, salt, and black pepper until smooth. Taste and adjust heat—use less habanero if you prefer milder slaw. Mix dressing into cabbage mixture until evenly coated. Refrigerate for at least 15 minutes to let flavors meld. Keep chilled until assembly.

Marinate chicken

Place pounded chicken breasts in a shallow dish. Combine buttermilk and optional hot sauce, pour over chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

Prepare dredging stations

Set out three shallow bowls: bowl 1 with flour mixed with seasoned salt (or salt + paprika), bowl 2 with beaten eggs, bowl 3 with panko breadcrumbs mixed with grated Parmesan (if using) and a pinch of salt and pepper. Remove chicken from buttermilk, allow excess to drip off, then dredge in flour, dip in egg, and press into panko to fully coat. Place on a wire rack while you heat oil.

Heat oil and fry

Pour vegetable oil into a large skillet to a depth of about 1/4–1/2" and heat over medium-high until shimmering and a breadcrumb dropped in sizzles (about 350°F / medium-high). Fry chicken, 2–3 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Work in batches if necessary; do not overcrowd. Transfer to a wire rack set over a baking sheet and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm in a 200°F oven if needed.

Toast buns: Butter cut sides of brioche rolls and toast in a skillet or on a griddle until golden, about 1–2 minutes.

Melt cheese on chicken: Place a fried chicken breast on each bottom bun. Top each hot chicken breast with a slice of Swiss cheese and place under a broiler or cover skillet briefly until cheese melts, about 1–2 minutes.

Build the sandwich: Spread 1–2 tablespoons of warm bacon jam over the melted cheese. Top with 1/2 cup of spicy habanero slaw (adjust amount to taste). Add optional pickles if using. Close with the top bun.

Serve: Serve immediately while chicken is hot and bun is toasted. Recommended sides: fries or a simple green salad. Leftover bacon jam can be refrigerated for up to 1 week.