Hilltop Melt Recipe

Pound and season

Pat the chicken breasts dry. If breasts are large, slice them horizontally into two cutlets to yield 4 thinner pieces. Lightly pound each piece to an even thickness of about 1/2 inch. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.

Combine 3 tablespoons buttermilk with the seasoned chicken in a shallow dish; turn to coat. Let sit at room temperature for 10 minutes (or refrigerate up to 1 hour) to help the coating adhere and tenderize the chicken.

Make dredge

In a shallow bowl whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch and 1/2 teaspoon baking powder. Break the egg into a small bowl and beat lightly.

Set up a breading station: flour mixture in one dish, beaten egg in a second (if needed combine with a tablespoon of water), and the buttermilk-coated chicken in a third. Dredge each chicken piece in the flour mixture, dip in egg, then press back into the flour mixture for an even, slightly thick coating. Shake off excess.

Fry chicken

Pour about 1 cup neutral oil into a heavy skillet (cast-iron preferred) to reach roughly 1/4 inch depth and heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry chicken pieces 3–4 minutes per side, depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Cook bacon

While the chicken fries, place 8 bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–12 minutes. Drain on paper towels and keep warm. Alternatively bake bacon at 400°F (200°C) for 12–15 minutes on a parchment-lined sheet for even crisping.

Grill Texas toast

Spread 4 tablespoons butter evenly over one side of the 8 slices Texas toast. Heat a separate large skillet or griddle over medium heat. Place bread butter-side down and grill until golden brown, about 2–3 minutes. Flip and toast the other side 1–2 minutes until both sides are crisp and richly browned. Keep warm.

Slice the tomato into 8 even slices. If using lettuce, wash and pat dry leaves. Place four grilled Texas toast slices butter-side down on a baking sheet or cast-iron skillet.

Top each toast with a hot fried chicken piece. Immediately place two slices of pepper jack cheese over each chicken piece and arrange two bacon strips over the cheese. Put the assembled toasts under a preheated broiler (or in a 425°F / 220°C oven) for 1–3 minutes until the cheese melts and just begins to bubble. Watch closely to avoid burning.

Remove from heat and top each with two tomato slices (and lettuce/pickles if using). Spread chosen sauce (about 2 tablespoons honey mustard or 2 tablespoons buttermilk ranch per sandwich) on the inside of the remaining four toast slices, then place sauce-side down to close sandwiches.

Cut each sandwich in half on the diagonal if desired. Serve hot with additional sauce on the side for dipping. Makes 4 hearty Hilltop Melt sandwiches.