Ingredients

Sauce:

  • 3/4 cup ketchup
  • 1/3 cup bourbon
  • 2 tablespoons light brown sugar
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1/8 teasopoon cayenne pepper

Sandwiches:

  • 1 cup all-purpose flour
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1/4 cup Louisiana hot sauce, preferably Crystal
  • 2 8-10 ounce boneless, skinless chicken breast halves, halved crosswise
  • Canola oil
  • 4 soft sandwich rolls
  • 4 lettuce leaves
  • 12 bread and butter pickle chips

Directions

  1. For the sauce, combine the ketchup, bourbon, sugar, chili powder, smoked paprika and cayenne pepper in an Anolon Advanced Bronze 3 Qt. Saucepan. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until thickened, 9-10 minutes.
  2. For the sandwiches, combine the flour, sweet paprika, cumin, garlic powder, salt and cayenne pepper in a shallow bowl. Combine the buttermilk and hot sauce in a separate shallow bowl. Place the chicken breast pieces on a cutting board and with a meat mallet or the heel of your hand flatten them slightly to an even thickness.
  3. Working one at a time, dredge the chicken in the flour mixture, shaking off excess. Dip in buttermilk mixture, shaking off excess. Dredge again in the flour mixture and shake off excess.
  4. Pour the oil in an Anolon Advanced Bronze 12-Inch Nonstick Deep Skillet to a depth of 1/2-inch. Heat over medium heat until a thermometer registers 350°F. Carefully add the chicken pieces and cook until golden brown and an instant read thermometer inserted into the thickest part of the chicken registers 160°F, about 5-6 minutes per side. Transfer to a wire rack set over a baking sheet. Assemble sandwiches with lettuce, chicken, pickle chips and barbecue sauce.
  • Yield: 4 Servings
  • Cuisine: American
  • Course: Entrée