Bayou Chicken Sandwich Recipe

Prepare chicken

Trim chicken breasts of excess fat. If very thick, butterfly or pound to an even 3/4-inch thickness for even cooking.

Season and dredge

Season both sides of each chicken breast with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Set up a dredging station: place the 1/2 cup flour in one shallow bowl; whisk the egg with 1/4 cup buttermilk in a second bowl. Dip each seasoned breast into the egg mixture, letting excess drip off, then lightly coat with flour, pressing to adhere. Shake off excess flour.

Fry chicken

Pour about 1/2 to 1 cup vegetable oil into a large skillet to reach roughly 1/4-inch depth; heat over medium-high until oil registers 350°F (or a small piece of bread sizzles and browns in ~30 seconds). Add the chicken breasts and fry 3-4 minutes per side, adjusting time until golden brown and internal temperature reaches 165°F. If the pan is crowded, fry in batches. Transfer cooked chicken to a wire rack set over a baking sheet and tent loosely with foil.

Melt cheese

While chicken is resting, lay a pepper jack slice on each breast. To melt, place the rack with chicken in a preheated 350°F oven for 2-3 minutes, or cover skillet and let residual heat melt the cheese.

Toast buns

Spread softened butter on cut sides of the house buns. Toast in a hot skillet or under broiler until golden, about 1-2 minutes, watching closely so they do not burn.

Combine the 1/2 cup ketchup, 2 tbs dark brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp minced garlic, 1 tbs butter, 2 tbs water, 1/4 tsp salt and 1/8 tsp black pepper in a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve sugar and melt butter. Reduce heat to low and simmer 4–6 minutes until slightly thickened and glossy. Taste and adjust heat (more hot sauce or cayenne) or sweetness if desired. Keep warm until assembly.

When chicken is finished, brush a generous 1–2 tablespoons of Bayou BBQ sauce onto the cheese-topped side of each breast so the sauce slightly soaks into the cheese and crust.

In a small bowl combine 1 cup shredded cabbage and 1/4 cup shredded carrot. Whisk together 2 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Toss dressing with cabbage and carrot until evenly coated. Let rest 5–10 minutes to slightly pickle and meld flavors. Taste and adjust seasoning.

Place bottom bun on a plate. Spoon 1 tablespoon of Bayou BBQ sauce on the bottom bun (optional to spread thin). Place the pepper jack–topped chicken breast on the bun. Add a generous spoonful (about 2–3 tbs) of pickled slaw on top of the chicken for crunch and tang. Drizzle another 1 tablespoon of Bayou BBQ sauce over the slaw or top of chicken for extra heat.

Close with the toasted top bun. Serve immediately with extra sauce on the side for dipping.