Game Day Spicy Fried Chicken Sandwich
Marinated overnight in a Buttermilk Ranch Dressing and dressed with Blue Plate Hot & Spicy Mayo and a savory Bacon & Tomato Jam, this irresistible Southern style fried chicken sandwich is our version of one served at the Caesar’s Superdome during sports events. It’s a fried chicken win on game day – or any day.
Prep Time:
30 mins.
Cook Time:
80 mins.
Yield:
4 sandwiches
Ingredients
Bacon & Tomato Jam
- 12 ounces raw bacon, chopped
- 1 small sweet onion, small dice
- 2 pounds Creole tomatoes, seeded and diced
- 1 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 3 tablespoons bourbon, optional
- 1 teaspoon granulated garlic (or 3 cloves fresh garlic, minced)
- ½ teaspoon salt
- ½ teaspoon red chili flakes
Buttermilk Ranch Dressing
- 1⅓ cup Blue Plate® Mayonnaise
- 1 cup buttermilk
- 3 cloves garlic, minced or pressed
- ½ teaspoon celery salt
- ½ teaspoon cayenne pepper
- 2 ounces fresh lemon juice
- ⅓ ounce hot sauce (we use Try Me® Cajun Sauce)
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon fresh parsley, finely chopped
- Salt and pepper to taste
- 4 boneless chicken thighs
- Vegetable oil, for frying
- 2 ¼ cups all-purpose flour
- 2 teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons coarse salt
- 1 teaspoon cayenne pepper
- 4 sandwich buns, lightly toasted
- 8 tablespoons Blue Plate® Hot & Spicy Mayonnaise
- 8 thin pickle slices
- ½ cup thinly sliced red onion
Directions
- Make Bacon and Tomato Jam: In a medium saucepan, render bacon over medium heat. When crispy, remove from pan using a slotted spoon and transfer to a paper towel lined plate. Add the onion to the pan and cook, stirring, until translucent, about 3 to 5 minutes. Add the tomatoes, brown sugar, vinegar, bourbon, garlic, salt and chili flakes and bring to a boil. Reduce the heat to a simmer and cook until the mixture has thickened, about 1 hour. Add bacon and stir to combine. Transfer the jam to a clean, resealable jar until use (it can be refrigerated for up to 3 weeks).
- Make Buttermilk Ranch Dressing: In a large bowl, combine mayo, buttermilk, garlic, celery salt, cayenne pepper, lemon juice, hot sauce, dill and parsley. Season with salt and pepper to taste. Divide the mixture in half; place half of it into a resealable plastic bag and add the chicken thighs, seal and refrigerate overnight. (The remaining dressing/marinade can be stored in a resealable container in the refrigerator for another use, for up to 2 weeks.)
- Fry chicken: Fill a cast iron pot with 2 inches of vegetable oil and heat to 350℉. (Alternately, preheat an electric fryer to 350℉.) Remove chicken from marinade and set aside; discard marinade. Make a dredge by combining the flour, onion powder, smoked paprika, black pepper, salt and cayenne pepper in a shallow baking dish. Dredge the chicken in the flour mixture. Fry the chicken, in batches, for 3 to 4 minutes per side or until internal temperature reaches 165℉. Remove from oil and transfer to a paper towel lined baking sheet.
- Make sandwiches: Spread about 1 tablespoon of mayo on each top and bottom bun and place the bottom buns on 4 plates. Place 1 chicken thigh on each bun and top with 1 or 2 dollops of the Bacon & Tomato Jam, 4 slices of pickles, and ¼ of the red onion. Assemble the top buns and serve.
