Wo-black Jack Chicken Sandwich Recipe

Make sauce

In a small bowl whisk together mayonnaise, ketchup, sriracha, smoked paprika, lemon juice, Worcestershire, garlic powder, salt and black pepper until smooth. Taste and adjust heat or salt. Chill in refrigerator while preparing other components so flavors meld (minimum 15 minutes).

Quick-pickle onions

Thinly slice half a red onion into rings. In a small saucepan combine apple cider vinegar, water, sugar and salt. Bring to a gentle simmer just until sugar and salt dissolve. Place onion slices in a heatproof jar or bowl and pour hot brine over them. Let cool to room temperature, then cover and refrigerate at least 15 minutes (can be made ahead up to 2 days).

Prep chicken

Trim any fat from the chicken breasts. If breasts are thick, butterfly or pound them to an even thickness about 1/2 inch. Place chicken in a bowl or zip-top bag and pour buttermilk and optional hot sauce over them. Marinate at least 30 minutes or up to 4 hours refrigerated.

Make dredge

In a shallow bowl or pie dish combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and black pepper. Stir to combine and break up any lumps.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the surface to create an even coating. For extra-crispy breading, dip the coated chicken back into the buttermilk briefly and then into the flour mixture again for a double coat.

Fry chicken

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high until it registers 350°F (175°C) or a small pinch of flour sizzles on contact. Carefully add the coated chicken pieces (work in batches if needed) and fry 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked chicken to a wire rack set over a sheet pan and let rest 3–5 minutes.

Toast buns

Butter the cut sides of the buns. Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1.5 tablespoons of Black Jack Sauce on both the top and bottom bun. Place a leaf of lettuce on the bottom bun, then the fried chicken. Top the chicken with 2 slices of tomato, 2 pickle slices and a generous helping (about 2 tablespoons) of pickled red onions. Close with the top bun and press gently. Repeat for the second sandwich.

Serve

Serve sandwiches hot with extra Black Jack Sauce on the side. Leftover sauce keeps refrigerated up to 5 days; pickled onions up to 2 days.