Brown Sugar Bourbon Chicken Sandwiches with Bacon Jam and Potato Wedges

Get ready for a flavor-packed dinner that feels like a trip to your favorite gastropub. These brown sugar bourbon chicken sandwiches feature juicy seasoned chicken piled high with a sweet-savory bacon jam made with real bourbon and brown sugar. The jam is loaded with crispy bacon bits and caramelized onions, creating an irresistible topping.

Alongside, we serve crispy seasoned potato wedges roasted to perfection and a simple romaine salad with tangy Italian dressing. Every bite is a balance of smoky, sweet and tangy flavors. This recipe is perfect for a weekend indulgence or when you want to impress guests without spending hours in the kitchen.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Trim and discard root end from lettuce. Halve two large leaves crosswise; set aside until ready to serve (these will go on your sandwiches!); chop remaining leaves into bite-size pieces.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. (If baking sheet is too crowded for 4 servings, divide potatoes between two sheets; roast on top and middle racks, swapping rack positions halfway through.)
3. Halve bacon lengthwise; slice crosswise into ¼-inch pieces. Place bacon in a small dry pot over medium heat. Cook, stirring, until browned and crispy, 6-8 minutes. Turn off heat; using a slotted spoon, transfer bacon to a small bowl. Discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pot. (If there’s not enough bacon fat, add a drizzle of oil.)
4. Add onion to pot with bacon fat (off heat); stir to combine, allowing residual heat to soften onion slightly and scraping up any browned bits stuck to bottom of pot, 30 seconds. Return pot to medium-high heat; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes. Add Brown Sugar Bourbon Seasoning and brown sugar; stir, breaking up any clumps, until combined. Stir in vinegar, jam and 1 cup water (1½ cups for 4 servings). Bring to a boil; cook, stirring occasionally, until reduced and jammy, 8-12 minutes. Stir in bacon until combined. Transfer bacon jam to bowl used for bacon; set aside to cool.
5. While jam cooks, pat chicken dry with paper towels. (If cutlets are on the thicker side, place between two pieces of plastic wrap and pound with a mallet or rolling pin to flatten.) Season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (If chicken is browning too quickly, reduce heat and cover pan with lid.)
6. In a medium bowl, toss chopped lettuce with as much dressing as you like; season with salt and pepper. In a second small bowl, combine ketchup and mayonnaise (skip this if you prefer plain mayonnaise on your sandwich!).
7. Halve and toast buns. Spread mayo-ketchup sauce on cut sides of buns if desired (or serve on the side for dipping!). Fill buns with bacon jam, chicken and reserved lettuce leaves. Divide sandwiches, potato wedges and salad between plates and serve with any remaining sauce on the side.

Recipe Tips

FAQ

Can I use a different type of jam?

Yes, you can substitute plum jam with another fruit jam like apricot or fig for a different flavor profile.

How do I store leftovers?

Store the bacon jam, chicken and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling.

Can I make this recipe gluten-free?

Yes, use gluten-free buns and check that your fry seasoning and other condiments are gluten-free.