Chicken Club Recipe

In a small bowl combine mayonnaise, sriracha, sweet chili sauce, ketchup, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper. Whisk until smooth. Taste and adjust heat or sweetness—add more sriracha for heat or more sweet chili for sweetness. Refrigerate until ready to assemble (at least 15 minutes).

Prepare chicken

If the chicken breasts are thick, butterfly each or pound to an even thickness about 1/2 inch. Pat dry. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.

Set up dredging station

Place flour in a shallow bowl. In a second bowl whisk the egg with 2 tbsp milk. In a third bowl combine panko breadcrumbs with a pinch of salt and a light sprinkle of smoked paprika.

Dredge and pan-fry chicken

Coat each seasoned chicken breast lightly in flour, shaking off excess, dip in the egg wash, then press into panko to coat evenly. Heat a large skillet over medium heat and add 3 tbsp vegetable oil. When oil shimmers, add chicken and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate and rest 5 minutes, then slice each breast in half crosswise for stacking.

Cook bacon

While chicken cooks, place bacon in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp, about 8–10 minutes. Transfer to paper towels to drain. Cut or fold each slice in half if desired to fit sandwich.

Toast bread and prepare produce

Spread softened butter on one side of each bread slice. Toast buttered-side down in a skillet over medium heat until golden and crisp, about 1–2 minutes per side (or use a toaster and lightly butter after). Slice tomato into 1/4-inch rounds, season both sides lightly with 1/4 tsp salt and 1/8 tsp black pepper. Wash and pat lettuce leaves dry.

Assemble club

Lay three slices of toasted bread for two sandwiches: base slice, middle slice, and top slice (reserve one extra slice per sandwich if you prefer a triple-decker). On the base slice spread about 1 tbsp Boom Boom sauce. Place a layer of lettuce (2–3 leaves), 2–3 tomato slices, then one sliced chicken breast half. Add 3 slices bacon. If making a double-decker club, place the middle toast slice on top, spread another 1 tbsp sauce, add remaining chicken halves, lettuce, tomato, and bacon. Finish with top slice of toast. Spread a little Boom Boom sauce on the top slice if desired.

Serve

Secure sandwiches with toothpicks if stacked. Slice each sandwich in half on the diagonal. Serve immediately with extra Boom Boom sauce on the side and optional fries or chips. Makes 2 hearty sandwiches (4 halves).