Name: Rise Southern Biscuits & Righteous Chicken - Nashville Downtowns Chicken Club Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1 tbs olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 6 slices applewood-smoked bacon; 0.5 cups mayonnaise; 1 tbs sriracha; 1 tsp sweet chili sauce; 0.5 tsp hot sauce (e.g., Frank's); 0.5 tsp apple cider vinegar; 1 tsp garlic, minced; 0.25 tsp smoked paprika; 0.125 tsp salt; 0.125 tsp black pepper; 1 medium ripe tomato; 4 leaves romaine or green leaf lettuce; 4 pieces burger buns or toasted sourdough slices; 2 tsp unsalted butter (for toasting); 2 slices American or cheddar cheese slices; 4 slices pickles

Stacked with applewood-smoked bacon, lettuce, tomato, and Boom Boom sauce. A diner-inspired classic.

In a small bowl, whisk together mayonnaise, sriracha, sweet chili sauce, hot sauce, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper until smooth. Taste and adjust heat or sweetness as desired. Refrigerate while preparing the rest of the sandwich to let flavors meld (at least 10 minutes).

Preheat oven to 400°F (200°C) or use a large skillet. Arrange applewood-smoked bacon slices on a baking sheet lined with foil or on a skillet. Bake 12–18 minutes until crisp (time depends on thickness) or cook in skillet over medium heat, turning occasionally, until crisp, 8–12 minutes. Transfer bacon to a paper towel-lined plate to drain.

If chicken breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels.

Combine olive oil, garlic powder, smoked paprika, kosher salt, and black pepper in a small bowl. Rub mixture evenly over both sides of the chicken breasts.

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil if the pan is dry. When hot, add chicken and cook without moving 4–6 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). If using cheese, place a slice over each breast in the last minute of cooking and cover the pan to melt.

Transfer chicken to a cutting board and let rest 5 minutes, then slice each breast into two pieces for stacking.

While chicken cooks or rests, slice tomato into 1/4-inch thick slices. Pat tomato slices dry with paper towel to prevent soggy sandwich.

Lightly butter the cut sides of the buns or sourdough slices. Toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Remove and keep warm.

Rinse and dry lettuce leaves. Prepare pickles if using.

Spread about 1 tbsp of Boom Boom sauce on the bottom half of each toasted bun (adjust to taste).

Place a lettuce leaf on the sauced bottom bun, then add a slice of chicken. Add two slices of bacon (or three for extra), then a tomato slice. Add second piece of chicken if you prefer a double-stack; top with remaining bacon and a little more Boom Boom sauce on the top bun.

Close the sandwich, press gently to set, and insert a toothpick through the center to hold layers if necessary. Serve immediately with extra sauce on the side.

boneless skinless chicken breasts

olive oil

garlic powder

smoked paprika

kosher salt

black pepper

applewood-smoked bacon

mayonnaise

sriracha

sweet chili sauce

hot sauce (e.g., Frank's)

apple cider vinegar

garlic, minced

salt

ripe tomato

romaine or green leaf lettuce

burger buns or toasted sourdough slices

unsalted butter (for toasting)

American or cheddar cheese slices

pickles

Chicken Club

Make Chicken Club Recipe in just 40m. Stacked with applewood-smoked bacon, lettuce, tomato, and Boom Boom sauce. A diner-inspired classic.

Chicken Club Recipe

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