Brown Sugar Bourbon Chicken Sandwiches with Bacon Jam and Potato Wedges

These chicken sandwiches are a flavor explosion, combining tender seasoned chicken with a sweet-savory bacon jam made with brown sugar and bourbon. Crispy bacon bits add texture, while seasoned potato wedges deliver satisfying crunch. A fresh romaine salad provides a cool contrast to the rich indulgence.

Perfect for a cozy dinner or a casual gathering, this recipe transforms your kitchen into a gourmet gastropub. The bacon jam is the star-simmered with plum jam, balsamic vinegar and a touch of brown sugar bourbon seasoning until thick and jammy. Serve it all on soft potato buns for a truly memorable meal.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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.
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 apricot or fig jam for a similar sweet-savory 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 serving.

Can I make the bacon jam ahead of time?

Absolutely! The bacon jam can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before assembling the sandwiches.