Craft

Crispy BBQ Chicken Sandwich

with Roasted Potatoes & Pepper Ranch

45 MIN

+$4.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
For these crowd-pleasing sandwiches, tender chicken breasts are coated with zesty Southern spices, panko breadcrumbs, and more, then pan-fried to crispy perfection. You'll layer them onto cheesy, toasted challah buns alongside tangy pickles, scallion mayo, and a spicy-sweet BBQ sauce for exciting flavor.
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Nutrition

PER SERVING
Calories

1170 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Pasture-Raised Egg
2 Challah Buns
¾ lb Potatoes
2 Scallions
1 Tbsp Hot Sauce
¼ cup Barbecue Sauce
2 Tbsps All-Purpose Flour
1 cup Panko Breadcrumbs
3 oz Pickle Chips
¼ cup Mayonnaise
2 oz White Cheddar Cheese
½ oz Pickled Peppadew Peppers
3 Tbsps Ranch Dressing
2 tsps Honey
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the BBQ sauce

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the buns. Thinly slice the cheddar. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the sliced white bottoms of the scallions and half the mayonnaise (you will have extra). In a separate bowl, whisk together the barbecue sauce, honey, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the potatoes

Line two sheet pans with foil. Transfer the potato wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Bread the chicken

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

4 Cook the chicken

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 6 to 7 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Toast the buns & serve your dish

Meanwhile, transfer the halved buns to the remaining sheet pan, cut side up. Divide the sliced cheddar between the top halves. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, scallion mayo, cooked chicken, BBQ sauce, and pickles. Serve the sandwiches with the roasted potatoes and pepper ranch on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!