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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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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.
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.
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.
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.
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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