Blackened Chicken Club Recipe

Prepare and pound

If breasts are thick, butterfly them or place between plastic wrap and pound to an even 1/2-inch thickness for even cooking.

Season

Pat chicken dry with paper towels. Rub each breast lightly with olive oil, then sprinkle evenly with salt, pepper, and the blackening spice blend, pressing the rub into the meat on both sides.

Cook

Heat a large cast-iron skillet or heavy skillet over medium-high heat until very hot (2–3 minutes). Add a thin film of oil if the pan is dry. Add the chicken breasts and cook undisturbed 3–4 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). If breasts are large, reduce heat to medium after flipping to avoid burning the spice. Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly for sandwiches.

While the chicken rests, cook the bacon in a skillet over medium heat until crisp, turning occasionally, 8–10 minutes. Transfer to paper towels to drain. Alternatively, bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes for evenly crisp bacon. Keep warm.

Cut avocados in half, remove pits, scoop flesh into a bowl and mash with a fork until mostly smooth with small chunks remaining. Stir in lime juice, minced red onion, chopped cilantro, and minced jalapeño if using. Season with salt and black pepper. Taste and adjust lime or salt as needed.

Toast buns

Split the rolls and spread softened butter on the cut sides. Toast in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet or 1–3 minutes under broiler—watch closely to prevent burning.

Prepare mayo

Mix the mayonnaise with optional hot sauce in a small bowl for a lightly spiced spread. Adjust heat to taste.

Assemble sandwiches: On the bottom bun spread a layer of spiced mayo, then a leaf of lettuce, two to three slices of blackened chicken, a couple of tomato slices (season tomato lightly with salt), two slices of crisp bacon, and a generous spoonful of guacamole. Top with the bun crown. Repeat for remaining sandwiches.

Serve immediately while chicken is hot and buns are crisp. Offer extra lime wedges, hot sauce, or more guacamole on the side.