Crispy Chicken Sandwiches with Brown Sugar Bacon Jam and Potato Wedges

These chicken sandwiches are a flavor explosion waiting to happen. Juicy, seasoned chicken cutlets are paired with a sweet and savory bacon jam made with brown sugar and a hint of bourbon. Crispy bacon bits add texture, while fresh romaine lettuce provides a cool, refreshing contrast. Served alongside crispy potato wedges seasoned with a special fry seasoning, this meal is a comfort food lover’s dream.

Whether you’re looking for a show-stopping dinner or a fun weekend lunch, these sandwiches deliver. The bacon jam is the star of the show-rich, sticky and packed with smoky, sweet and tangy notes. Paired with the crunchy wedges and a simple side salad, this dish is sure to become a favorite.

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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

8 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 for 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, divide between two sheets and swap 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. Using a slotted spoon, transfer bacon to a small bowl. Discard all but 1 tablespoon bacon fat from pot (2 tablespoons for 4 servings). If needed, 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, about 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 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 thick, place between plastic wrap and pound 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 browning too quickly, reduce heat and cover pan.
6. In a medium bowl, toss chopped lettuce with as much Italian dressing as you like; season with salt and pepper. In a small bowl, combine ketchup and mayonnaise (or use plain mayonnaise).
7. Halve and toast buns. Spread mayo-ketchup sauce on cut sides of buns if desired. Fill buns with bacon jam, chicken and reserved lettuce leaves. Divide sandwiches, potato wedges and salad between plates. 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, peach or even fig jam for a different flavor profile.

How do I store leftover bacon jam?

Store leftover bacon jam in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.

Can I make this recipe gluten-free?

Yes, use gluten-free buns and ensure your seasonings and condiments are gluten-free. The rest of the ingredients are naturally gluten-free.