Description
The chicken in this sandwich is baked but tastes like deep-fried. Makes for easier clean up!
Ingredients
- FOR THE CHICKEN SANDWICHES:
- 1 cup Buttermilk
- 1 cup Beer (I Used A Red Ale)
- 3 whole Boneless And Skinless Chicken Breasts, Cut In Half Horizontally Into Thin Pieces
- 4 cups Corn Flake Crumbs
- ¼ cups All-purpose Flour
- ½ teaspoons Salt
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ¼ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- ¼ cups Unsalted Butter, melted
- 6 slices Havarti Cheese
- 6 whole Pretzel Rolls (or Roll Of Your Choice)
- FOR THE BEER-PICKLED JALAPENOS:
- ¾ cups Distilled White Vinegar
- ¾ cups Beer (I Used A Red Ale)
- 3 Tablespoons Honey
- 1 teaspoon Kosher Salt
- 4 cloves Garlic, Smashed
- 6 whole Large Jalapenos, Sliced
- FOR THE SPICY HONEY MUSTARD:
- ½ cups Dijon Mustard
- 3 Tablespoons Honey
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Cayenne Pepper, More Or Less To Taste
- Salt And Black Pepper To Taste
Preparation
Note: Plan ahead because there is additional inactive time of at least 1 hour or up to 12 hours.
For the chicken:
In a large bowl, whisk the buttermilk and beer. Add the chicken. Cover and refrigerate for at least an hour or up to 12 hours.
For the pickles: In a medium saucepan, add the vinegar, beer, honey, salt and garlic. Heat over medium heat for 3-4 minutes or until the honey and salt are dissolved and the alcohol from the beer has cooked out. Remove from heat and add the jalapeños. Set aside to pickle for 30-35 minutes. The jalapeños will store in an airtight container in the refrigerator for two weeks.
For the spicy honey mustard: In a small bowl, whisk together the Dijon mustard, honey, Worcestershire sauce, cayenne pepper and salt and black pepper to taste. Set aside.
Once the chicken has finished marinating: Preheat your oven to 450 F and line 2 large baking sheets with parchment paper, foil or silicone baking mats. Spray the baking sheets with a non-stick spray. Set aside.
Remove the chicken from the refrigerator.
In a shallow bowl, combine the corn flake crumbs, flour, salt, garlic powder, onion powder, black pepper and cayenne. Dredge each piece of chicken in the corn flake mixture. Press chicken into the mixture so that it adheres. Place the chicken on the prepared baking sheets in a single layer.
Spray the chicken with a non-stick canola oil and drizzle with the melted butter. Place in the oven and bake for 15 minutes. Flip the chicken and spray with non-stick canola oil once again. Bake for an additional 15 minutes or until the chicken has cooked through and the crust is crisp and crunchy. Remove from heat and set aside to rest for 5 minutes.
Preheat your broiler to high heat. Place the bottoms of your rolls on a baking sheet that has been lined with parchment paper or a silicone baking mat. Spread a tablespoon of the mustard on the bottom rolls. Top with a piece of chicken and a slice of cheese. Place it under the broiler until the cheese has melted, about 1 minute. Remove from heat.
Top the chicken with beer-pickled jalapeños, add the top of the bun and serve immediately! Enjoy!
