Wo-black Jack Chicken Sandwich Recipe

Make the Black Jack sauce

In a medium bowl whisk together 1/2 cup hot sauce, 1/4 cup mayonnaise, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1 tablespoon honey until smooth and homogenous. Taste and adjust heat or sweetness as desired. Reserve 1/3 cup of this sauce to use as sandwich spread; the remainder will be used to marinate and baste the chicken.

Marinate the chicken

Trim and butterfly or pound the chicken breasts to about 1/2-inch thickness. Place chicken in a shallow dish or zip-top bag and pour 1/4 to 1/3 cup of the prepared Black Jack sauce over the chicken, turning to coat. Marinate at least 20 minutes at room temperature or up to 4 hours refrigerated. Remove from fridge 20 minutes before cooking.

Prepare dredge stations

Set up three shallow bowls: 1) whisk together 3/4 cup buttermilk and 1 egg until blended; 2) combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and 1 teaspoon garlic powder; 3) keep a plate for coated chicken.

Bread the chicken

Remove marinated chicken from sauce, letting excess drip off. Dip each piece into the buttermilk-egg mixture, then press thoroughly into the seasoned flour mixture, shaking off any excess. For an extra-crispy double coat: briefly re-dip into buttermilk mixture and re-coat with the flour mixture. Place breaded pieces on the plate and let rest 10 minutes to help the coating adhere.

Fry the chicken

In a large heavy skillet or Dutch oven, add 2 cups vegetable oil (enough to reach ~1/2-inch depth) and heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately. Fry chicken in batches so pieces do not touch, about 3-4 minutes per side for 1/2-inch breasts (internal temperature 165°F / 74°C). Adjust time for thicker pieces. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Baste with Black Jack sauce

While chicken is still hot, brush both sides generously with remaining warm Black Jack sauce. If you prefer a sticky glaze, place basted chicken on the rack and return to oven for 2-3 minutes to set the glaze. Top each piece with a slice of pepper jack cheese so it softens from residual heat.

Toast buns

Split 4 buns and spread butter on cut sides. Toast face-down in a skillet over medium heat until golden, about 1-2 minutes.

Assemble sandwiches

Spread about 1 tablespoon of reserved Black Jack sauce on the bottom half of each bun. Place a handful (about 1/4 cup) of shredded iceberg lettuce on the sauce, then the hot pepper jack–topped chicken. Add 2-3 dill pickle chips and a few thin red onion slices on top of the chicken. Spoon a little extra sauce on the top bun if desired, close the sandwich and serve immediately.

Serve

Serve sandwiches hot with fries or coleslaw. Leftover sauce can be refrigerated up to 5 days.