Spicy Chicken Sandwich Recipe

Prepare and choose style

Pound each chicken breast to an even thickness (~3/4 inch). Pat dry. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Decide grilled or crispy: for grilled proceed to 'Grill chicken'; for crispy proceed to 'Fry chicken'.

Grill chicken

Heat a grill or grill pan over medium-high heat and brush with 1 tablespoon vegetable oil. Grill the seasoned breasts 4-6 minutes per side (internal temp 165°F/74°C) until nicely charred and cooked through. Remove and rest 5 minutes.

Crispy fried chicken (if chosen)

Whisk 1 cup buttermilk with 1 tsp hot sauce in a bowl. Add the seasoned chicken, cover, and marinate 30 minutes (or 15 minutes if short on time). In a separate bowl, combine 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder and a pinch of salt and pepper. Heat oil in a deep skillet to 350°F (175°C). Dredge each breast in the dry mix, dip again in buttermilk briefly, then re-coat in the flour mixture for a thick crust. Fry 4-6 minutes per side until golden and internal temp 165°F (74°C). Drain on paper towels and keep warm.

Preheat oven to 400°F (200°C). Slice the tops off the garlic heads to expose cloves. Trim jalapeños, halve them lengthwise and remove seeds for milder heat (leave seeds for more heat). Place garlic heads and jalapeños on a small baking sheet, drizzle with 1 tbsp olive oil, and wrap loosely in foil. Roast 25-30 minutes until garlic is soft and jalapeños are blistered. Cool slightly, then squeeze roasted garlic cloves from skins and mince roasted jalapeños.

In a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, roasted garlic (about 6-8 cloves), roasted jalapeños (to taste), 1 tbsp lime juice, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust salt or lime. Refrigerate until assembling; sauce can be made up to 48 hours ahead.

Using a mandoline or very sharp knife, cut the large yellow onion into very thin slices, then separate into strands. Toss the strands with 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat 2 cups vegetable oil in a wide skillet or pot to 350°F (175°C). Fry the coated onion strands in small batches: gather loosely and lower into hot oil. Fry 2-3 minutes until golden brown and crisp. Use a slotted spoon to remove and drain on paper towels. Season lightly with extra salt while hot. Keep crisp until assembly.

Cook the bacon: in a skillet over medium heat, cook 4 bacon slices until crisp, about 6-8 minutes, turning as needed. Drain on paper towels.

Toast the buns: melt 1 tbsp butter and brush onto cut sides of 2 buns. Toast in a skillet or under a broiler until golden, about 1-2 minutes.

Assemble each sandwich: spread about 1 tbsp roasted garlic & jalapeño cream sauce on both top and bottom buns (reserve extra). On bottom bun place lettuce leaf, 1 sliced tomato (2-3 slices), then the cooked chicken breast. Immediately top chicken with 1 slice swiss cheese (allow to melt slightly; place under broiler for 30 seconds if desired), 2 bacon slices, a generous handful of crispy haystack onions, and 1 tbsp ranch dressing. Add extra chipotle-habanero sauce if you want it extra spicy (about 1 tbsp per sandwich). Close with top bun.

Serve: cut in half if desired and serve immediately. Estimated to serve 2 sandwiches.