Blackened Chicken Sandwich Recipe

1. Prepare chicken

If chicken breasts are very thick, slice them horizontally to make 2 thinner cutlets (about 1/2 inch thick) or pound to even thickness. Pat dry with paper towels.

2. Combine Cajun seasoning, smoked paprika, garlic powder, onion powder, salt and black pepper in a shallow dish. Rub olive oil over both sides of each chicken piece, then press the seasoning mix firmly onto both sides so the surface is well coated.

3. Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (a drop of water should sizzle). Add 1 tablespoon oil and swirl to coat. Place chicken in hot pan (do not overcrowd) and cook without moving 3–4 minutes until a dark crust forms. Flip and add the remaining 1 tablespoon oil around the chicken; cook 3–4 minutes more until the crust is blackened and internal temperature reaches 165°F (74°C). For thicker breasts, reduce heat to medium and continue cooking, 2–4 minutes per side, to avoid burning while ensuring doneness.

4. During the last 1–2 minutes of cooking, place a slice of pepper jack cheese on each chicken piece and cover the pan with a lid to melt the cheese. Remove chicken to a plate and loosely tent with foil to rest 3–5 minutes.

5. Prepare vegetables

Slice jalapeños into 1/4-inch rings, removing seeds if you prefer less heat. Peel the onion and slice into thin rings; separate into individual rings.

6. Set up a dredging station: whisk together flour, cornstarch, salt and pepper in a shallow bowl. Pour buttermilk into a second bowl. Working in batches, dip jalapeño rings and onion rings into buttermilk, then dredge in the flour mixture, shaking off excess.

7. Heat 1 to 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the battered jalapeño and onion rings in batches, 1–2 minutes per side, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if desired. Reserve 1/2 cup of the fried onions for sandwich assembly.

8. Toast buns: spread butter on cut sides of buns and toast in a skillet or under a broiler until golden, about 1–2 minutes.

9. Spread 1 tablespoon mayonnaise on the bottom half of each bun. Place lettuce leaf(s) on the mayo, then a slice of tomato, a few pickle slices (about 4 per sandwich).

10. Place the rested blackened chicken with melted pepper jack on top of the pickles. Top each chicken piece with a generous handful (about 1/4 cup) of fried jalapeño rings and sprinkle with reserved fried onion (about 1/8–1/4 cup). Add the top bun and press gently.

11. Cut sandwiches in half if desired and serve immediately with preferred side: fries (cook according to package or fry until golden) or a cup of mixed fresh fruit.

12. Fries: bake or fry frozen fries per package instructions and season with salt immediately after cooking. Fruit: wash and cut seasonal fruit (melon, berries, grapes) and serve chilled.