Crispy BBQ Chicken Sandwich with Roasted Sweet Potatoes & Pepper Ranch
Game Day

Crispy BBQ Chicken Sandwich

with Roasted Sweet Potatoes & Pepper Ranch

45 MIN
$14.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Kick your Big Game spread up a notch with these loaded chicken sandwiches! First, the chicken is coated with piquant spices and airy panko, then pan-fried to crispy perfection. Served between cheesy challah buns with a creamy scallion mayo, tangy pickle chips, and a spicy-sweet BBQ sauce, it's sure to be a winning combo.
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  • Nutrition
    PER SERVING
  • Calories
    1210 Cals (est.)
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fresh
ingredients
Crispy BBQ Chicken Sandwich with Roasted Sweet Potatoes & Pepper Ranch
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Pasture-Raised Egg
  • 2 Challah Buns
  • 2 Scallions
  • 1 lb Sweet Potatoes
  • 1¼ cups Panko Breadcrumbs
  • ¼ cup Barbecue Sauce
  • 1 Tbsp Hot Sauce
  • 2 Tbsps All-Purpose Flour
  • 3 oz Pickle Chips
  • 2 oz Smoked Gouda Cheese
  • 2 Tbsps Mayonnaise
  • ½ oz Pickled Peppadew Peppers
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & make the BBQ sauce
1 Prepare the ingredients & make the BBQ sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Thinly slice the cheese. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the sweet potatoes into 1-inch-wide wedges. Roughly chop the peppers. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the mayonnaise and sliced white bottoms of the scallions. In a separate bowl, combine the barbecue sauce, honey (kneading the packet before opening), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Roast the sweet potatoes
2 Roast the sweet potatoes

Line two sheet pans with foil. Transfer the sweet 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 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Bread the chicken
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 to adhere). Transfer to a separate plate.

Cook the chicken
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 coated 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.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Transfer the halved buns, cut side up, to the remaining sheet pan. Place the sliced cheese on 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 sweet potatoes and pepper ranch on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the BBQ sauce
1 Prepare the ingredients & make the BBQ sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Thinly slice the cheese. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the sweet potatoes into 1-inch-wide wedges. Roughly chop the peppers. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the mayonnaise and sliced white bottoms of the scallions. In a separate bowl, combine the barbecue sauce, honey (kneading the packet before opening), 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 sweet potatoes

Line two sheet pans with foil. Transfer the sweet 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 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Bread the chicken
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 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 coated 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.

Cook the chicken
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Transfer the halved buns, cut side up, to the remaining sheet pan. Place the sliced cheese on 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 sweet potatoes and pepper ranch on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!

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