This delicious sandwich packs a punch with a tasty kick!
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all purpose flour
- 1/2 teaspoon red pepper flakes
- 1 pinch salt
- 1 medium onion sliced
- 4 chicken breasts boneless and skinless scalopini, or pound thin
- 12 slices bacon thick cut, cooked
- 8 slices pepper jack cheese
- 4 french sandwich rolls or other
- 12 slices roma tomatoes or on the vine
- 1 head romaine washed
- 1 1/2 teaspoon paprika
- 1/4 cup butter plus 2 tablespoons
- 1 1/2 teaspoon cayenne pepper
- 1/4 cup hot sauce (i used sriracha sauce)
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon cayenne pepper for mayo
- 1 cup vegetable oil or more for frying
- Carbohydrate 26.5620973779011 g
- Cholesterol 878.895057062693 mg
- Fat 99.7732678263771 g
- Fiber 4.90629742459886 g
- Protein 251.337712907372 g
- Saturated Fat 38.5136175192204 g
- Serving Size 1 1 Serving (1412g)
- Sodium 3084.14190600014 mg
- Sugar 21.6557999533022 g
- Trans Fat 22.6832152400076 g
- Calories 2064 calories
Step-by-step
- In a small bowl, combine, flour, paprika, black pepper, salt, mix well, then pour into a large zip-lock bag. Add the chicken breasts to the bag, seal, shake well for 2 minutes to generously coat all the breasts well. Set aside
- In a small bowl, combine mayo, cayenne for mayo, and sour cream, and mix well to incorporate all ingredients. Once incorporated, taste, adjust, set aside.
- Preheat Oven to 350F!
- I like to melt 2 tbsp butter in the micro, use a brush to cover the bread, and grill for a few minutes, or you can just toast it or have it fresh, that option is all you!
- In a large frying pan heat the oil over medium-high heat. Once oil is hot, add the chicken breasts, and fry on each side about 4-5 minutes per side until really nice and golden brown. Once the breasts are cooked remove to a plate lined with paper towel to drain.
- While the chicken is draining, your bread should be toasting, or almost done, grab a small sauce pot throw the heat on high and melt down the 1/4 stick of butter and transfer it to a large mixing bowl. Yes you can use the microwave,
- Add the garlic powder, cayenne, and hot sauce, and whisk together
- add the drained chicken to the bowl, and toss gently. Add the red pepper flakes, continue to toss to cover completely
- Grab a cookie sheet, place chicken on the sheet, add 2 slices pepper jack cheese to each breast, put in the oven for 5-6 minutes until cheese has melted well. While that's going make sure you did not burn the toast! Remove from the oven, and construct sandwich
- Grab your bread, spread a VERY THIN layer of the reserved mayo (OR PLAIN MAYO IF WANTED) on all the tops and bottoms, add a piece of chicken to each bottom, then 3 slices of bacon, tomato, some sliced onion and a nice hand full or romaine, slice in half and serve with some lemon wedges, celery sticks, carrots, blue cheese or ranch dressing, or even MORE HOT SAUCE!!
Buffalo wings rely on a sharp, vinegar-forward hot sauce emulsified into melted butter to coat crisp poultry. This sandwich brings that exact profile into a handheld format by pairing fried cutlets with a heavy dose of cayenne and hot sauce. Frying chicken breasts at medium-high heat until golden brown creates a dehydrated protein crust that absorbs the butter and hot sauce mixture without disintegrating. Dairy fats from the melted pepper jack cheese act as a necessary solvent for capsaicin, mitigating the burning sensation on the tongue by binding to the lipophilic spice compounds. A common pitfall involves overcrowding the frying pan, which drops the oil temperature below 350 degrees Fahrenheit and results in a soggy, oil-logged breading rather than a crunchy exterior. Sour cream and mayonnaise blended with extra cayenne provide a cool, tangy contrast that balances the acidity of the hot sauce. Thick-cut bacon adds rendered pork fat and deep umami notes that round out the heat.
