Blackened Chicken Sandwich Recipe

Prepare chicken

If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch. Pat dry with paper towels and rub both sides lightly with 1 tbs olive oil.

Make spice mix

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper and kosher salt. Mix until even.

Coat both sides of the chicken with the spice mix, pressing gently so it adheres.

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter is foaming and oil shimmers, add the chicken. Sear without moving for 4 minutes until a dark crust forms.

Flip chicken and reduce heat to medium. Continue cooking 4–6 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a plate and let rest 5 minutes, then slice or leave whole for sandwich assembly.

While chicken cooks, combine mayonnaise, finely chopped cooked bacon, lemon juice, Dijon mustard, minced garlic, smoked paprika, black pepper and kosher salt in a small bowl.

Stir until smooth and taste; adjust salt or lemon juice as needed. Keep chilled until assembly.

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, bring apple cider vinegar, water, sugar and salt to a simmer just until sugar and salt dissolve (about 1–2 minutes). Remove from heat.

Pour the hot pickling liquid over the sliced onions, press them down so they’re submerged, and let cool to room temperature. They’ll be ready in 20–30 minutes but can be used immediately or refrigerated for up to 1 week.

Butter the cut sides of the buns. In a clean skillet or on a griddle over medium heat, toast buns cut-side down until golden and crisp, about 1–2 minutes.

Spread about 1 1/2 tbs bacon aioli on the bottom bun. Place the blackened chicken (whole or sliced) on top of the aioli, then add a slice of cheddar cheese so it melts slightly from the warm chicken. Top with 1–2 tomato slices, a generous handful of shredded lettuce (about 1/2 cup per sandwich), and a few pieces of pickled onion (about 1–2 tablespoons).

Spread remaining aioli on the top bun and place on the sandwich. Serve immediately.