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Crispy BBQ Chicken Sandwich
with Roasted Sweet Potatoes & Ranch Dressing
45 MIN
+$6.98/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Kick your game day spread up a notch with 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 and a spicy-sweet BBQ sauce for exciting flavor.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories970 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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4 Challah Buns
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½ cup Barbecue Sauce
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2 Pasture-Raised Eggs
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2 Tbsps Hot Sauce
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⅔ cup All-Purpose Flour
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1½ lbs Sweet Potatoes
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1¼ cups Panko Breadcrumbs
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6 oz Pickle Chips
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¼ cup Ranch Dressing
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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4 tsps Honey
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4 oz White Cheddar Cheese
time-saving
tips & techniques
step-by-step
instructions
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. Cut the sweet potatoes into 1-inch-wide wedges. Halve the buns. Thinly slice the cheese. In a 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 28 to 30 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 eggs 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 eggs (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 large 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 7 to 9 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 cheese among 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, BBQ sauce, cooked chicken, and pickles. Serve the sandwiches with the roasted sweet potatoes and ranch dressing on the side. Enjoy!
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. Cut the sweet potatoes into 1-inch-wide wedges. Halve the buns. Thinly slice the cheese. In a 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 28 to 30 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 eggs 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 eggs (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 large 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 7 to 9 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 cheese among 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, BBQ sauce, cooked chicken, and pickles. Serve the sandwiches with the roasted sweet potatoes and ranch dressing on the side. Enjoy!
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