Spicy Chicken Sandwich Recipe

Prepare chicken

Pat the thin-sliced chicken breasts dry with paper towels. If slices are very thick, butterfly or pound gently to about 1/4-inch thickness for even cooking.

Marinate

In a shallow bowl combine buttermilk, garlic powder, smoked paprika, kosher salt, and black pepper. Add chicken, turning to coat. Let rest 10–20 minutes at room temperature (or up to 2 hours refrigerated).

Dredge

Place the flour in a shallow plate. Remove each piece of chicken from the marinade, letting excess drip off, and lightly dredge in flour, shaking off any excess.

Pan-fry chicken

Heat a large skillet over medium-high heat and add 2 tbs vegetable oil. When oil shimmers, add chicken in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Add remaining 1 tbs oil if browning is uneven. Transfer cooked chicken to a wire rack or paper towel-lined plate and keep warm.

While the chicken rests, whisk together hot honey (or honey), sriracha, soy sauce, rice vinegar, and lime juice in a small bowl. Add 1 tsp water if sauce seems too thick. Taste and adjust heat or sweetness by adding more sriracha or honey as desired.

Brush or spoon about half of the sauce over each cooked chicken slice so they are evenly coated. Reserve the remaining sauce for serving.

Cook bacon

In a separate skillet over medium heat, cook peppered bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain.

Melt cheese

Place a slice of pepper jack on each sauced chicken piece. To melt, cover the skillet briefly with a lid on low heat for 30–60 seconds or place chicken under a broiler for 30–45 seconds until cheese is melted and slightly bubbly.

Prepare crispy onions

If using store-bought crispy fried onions, have them ready. For homemade: thinly slice 1 small onion, toss in 1 tbs flour and a pinch of salt, and shallow-fry in 2–3 tbs oil over medium-high heat until golden and crisp, then drain on paper towels.

Toast ciabatta

Slice ciabatta rolls in half. Spread butter on cut sides. Toast buttered sides in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes.

Build sandwiches

Spread mayonnaise (if using) on the bottom half of each toasted roll. Place lettuce leaf (optional) on bottom, then a sauced and cheesy chicken slice, 3 slices of peppered bacon per sandwich, a handful (about 1/4 cup) of crispy onions, and pickles if using. Drizzle additional reserved sriracha honey sauce over the toppings. Close with the top half of the roll.

Serve

Press gently to set, slice in half if desired, and serve immediately while hot and crispy.