The Club Recipe

Prepare bacon and bread

Preheat oven to 400°F (200°C). Lay bacon slices on a rimmed baking sheet lined with foil or a rack and bake 15–20 minutes until crisp. Transfer to a paper towel-lined plate to drain and keep warm. While bacon cooks, butter one side of each bread slice. Toast buttered side down in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side if skillet, or 2–3 minutes under broiler (watch closely).

Brine chicken

Trim and pat dry 1 lb chicken pieces. Combine 1 cup buttermilk and 1 tsp hot sauce in a bowl and add chicken. Cover and refrigerate for 30 minutes to 2 hours (minimum 30 minutes).

Make coating

In a shallow bowl or baking dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp black pepper. Season the flour mixture with 1/2 tsp kosher salt.

Fry the chicken

Heat 3–4 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Fry in batches so pieces aren’t crowded, 4–6 minutes per side for thin breasts or thighs, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a sheet pan to drain and keep warm.

If you are using pre-smoked brisket: slice thinly against the grain to yield about 1 lb sliced brisket. If you are smoking your own, smoke a trimmed 4–6 lb brisket low and slow (225°F/107°C) until 195–205°F internal (this yields about 1 lb sliced per sandwich depending on portioning). Keep slices warm and slightly sauced with pan juices or a light mop.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Fold in 1/2 cup crumbled blue cheese, 1 tsp lemon juice, 1/2 tsp Worcestershire, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust thickness with more buttermilk if needed. Chill until ready to use. (If using ranch, substitute 1 cup prepared ranch.)

Lay out 2 slices of toasted bread per sandwich (buttered side out). Spread about 1–2 tbsp of house blue cheese dressing or ranch on the interior side of each bread slice.

Layer on the bottom slice: 2–3 slices of crispy bacon, a generous handful of torn iceberg leaves (about 1–2 large leaves per sandwich), two tomato slices lightly seasoned with a pinch of salt and pepper, and your protein choice: either 4–6 oz fried chicken (one or two pieces) or 4–6 oz thinly sliced smoked brisket. If using brisket, you may place a little of the warm pan juices or a light swipe of barbecue sauce for moisture.

Top with the other bread slice, press gently, and cut the sandwich diagonally into halves. Secure with toothpicks if needed.

Serve immediately while chicken or brisket is warm, with extra blue cheese or ranch on the side for dipping.