Wo-black Jack Chicken Sandwich Recipe

Make brine

In a medium bowl or container, combine 4 cups water, kosher salt, brown sugar, peppercorns, smashed garlic cloves and bay leaf. Stir until salt and sugar dissolve.

If chicken breasts are thick, flatten to an even 3/4 inch thickness with a meat mallet or rolling pin between plastic wrap for even cooking.

Submerge the chicken breasts in the brine, cover and refrigerate for 30 minutes to 1 hour. Do not brine longer than 1 hour for thin breasts to avoid overly salty texture.

After brining, remove chicken, discard brine, pat breasts very dry with paper towels. Let sit 10 minutes to come slightly closer to room temperature while you prepare the breading station.

Prepare breading

In a shallow bowl combine the flour, cornstarch, paprika, smoked paprika, onion powder, garlic powder, ground black pepper, cayenne, dried oregano, dried thyme and 1 tsp salt. Whisk to blend.

In a second bowl whisk the eggs with the buttermilk until smooth to form the wet dredge.

Working with one piece at a time, dredge each chicken breast first in the seasoned flour (pressing the flour onto the surface), then dip into the egg-buttermilk, then back into the seasoned flour for a double-coat. Set on a wire rack and let rest 5–10 minutes so the coating adheres.

Heat a large heavy skillet or Dutch oven over medium-high heat and add neutral oil to reach about 1/4–1/2 inch depth. Heat oil until it reads 350°F (175°C) on a thermometer or until a pinch of flour sizzles immediately but does not burn.

Fry the breaded chicken in batches, without crowding, 3–4 minutes per side for thin breasts (until golden brown) or 5–6 minutes per side for thicker pieces. Maintain oil temperature between 325–350°F; adjust heat as needed. Internal temperature should reach 165°F (74°C).

Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you toast buns and finish sauce.

In a small bowl combine mayonnaise, hot sauce, smoked paprika, garlic powder, lemon juice, honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust hot sauce, honey or salt to your preference. Refrigerate until assembly.

Split the buns and lightly butter cut sides. Toast buttered cut sides in a skillet over medium heat until golden, about 1–2 minutes. Remove from heat.

Place a lettuce leaf on the bottom bun, add 1–2 tomato slices and 3 pickle slices (per sandwich).

Place the fried chicken breast on top of the vegetables. Immediately top each hot chicken breast with one slice of pepper jack cheese so it melts slightly. If desired, finish under a broiler for 30–60 seconds to melt cheese (watch closely).

Spoon 1–2 tablespoons of the Black Jack sauce over the cheese (or spread on the top bun) and add pickled jalapeños or extra hot sauce if using.

Close sandwich with the top bun, press gently, slice in half if desired and serve immediately.

For a crispier result, rest the breaded chicken on a rack for 10 minutes before frying to let the crust set. For extra smoky heat, brush a little smoked hot sauce on the bun interiors before assembly.