Black Jack Chicken Sandwich Recipe

Prepare chicken

Halve each chicken breast horizontally to make 4 thinner cutlets of roughly even thickness (about 1/2 inch). If breasts are small, leave as 2 pieces. Lightly pound with a meat mallet between plastic wrap to an even 1/2-inch thickness.

Season

Combine salt, black pepper, paprika, garlic powder, and onion powder in a small bowl. Sprinkle evenly over both sides of each chicken cutlet and rub in.

Set up breading stations

Place flour in a shallow dish. In a second bowl whisk together buttermilk and egg. In a third shallow dish combine panko breadcrumbs and grated Parmesan.

Dredge and bread

Working one piece at a time: dredge the seasoned chicken in flour, shaking off excess, dip into the buttermilk-egg mixture allowing excess to drip, then press firmly into the panko-Parmesan mixture to coat both sides. Place on a wire rack and repeat with remaining pieces.

Heat oil

Pour vegetable oil into a large skillet to reach about 1/4 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.

Cook chicken

Carefully place 2 breaded cutlets in the hot oil (do not crowd). Fry until golden brown, about 3-4 minutes per side, flipping once. Internal temperature should reach 165°F (74°C). Transfer to a paper towel–lined plate or wire rack and keep warm while frying remaining cutlets. Add more oil if needed before frying the next batch.

Toast buns

Spread softened butter on the cut sides of brioche buns. In a separate skillet over medium heat, toast buttered sides until golden, about 1-2 minutes.

Whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, lemon juice, and freshly ground black pepper in a small bowl until smooth. Taste and adjust seasoning — add another 1/2 tsp hot sauce for more heat or a pinch of salt if needed. Refrigerate until ready to assemble.

Spread about 1 tablespoon of Blackjack sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bottom bun, then a hot fried chicken cutlet. Top the chicken with 2 tomato slices, 2 pickle slices, and a few red onion rings.

Spread a thin layer of Blackjack sauce on the top bun and close the sandwich. Press gently to set. Repeat to assemble the second sandwich.

Serve immediately while chicken is hot and crispy. Offer extra Blackjack sauce on the side.