Smoky BBQ Chicken Sandwiches with Candied Bacon and Gouda

Get ready for a flavor-packed meal that combines smoky, sweet and tangy elements in every bite. These chicken sandwiches feature juicy cutlets seasoned with a special fry blend, topped with melted Gouda cheese and slathered with a homemade ancho BBQ sauce. The real star? Candied bacon adds a sweet and crunchy twist that takes these sandwiches over the top.

Alongside, you’ll find crispy potato wedges seasoned to perfection, a tangy coleslaw and a honey mustard mayo for dipping. This is the kind of dinner that feels like a special occasion but comes together easily in your own kitchen.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions. Halve buns.
2. Line a baking sheet with foil; toss potatoes on one side of sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt and pepper. Add bacon to empty side and sprinkle with brown sugar. Roast on top rack until potatoes are browned and tender and bacon is crispy, 20-25 minutes (if bacon finishes first, carefully transfer to a paper-towel-lined plate and continue to roast potatoes). For 4 servings, divide between 2 foil-lined sheets; roast potatoes on top rack and bacon on middle rack.
3. Meanwhile, in a medium bowl, combine coleslaw mix, scallions, sour cream, half the mayonnaise, 1 TBSP vinegar and 1 tsp white sugar (for 4 servings, use a large bowl, 2 TBSP vinegar and 2 tsp white sugar). Season with salt and pepper.
4. In a small, microwave-safe bowl, combine BBQ sauce, chili powder and remaining vinegar. Microwave until slightly thickened, 30 seconds (45 seconds for 4 servings). In a separate small bowl, combine honey Dijon dressing with remaining mayonnaise. Season with salt and pepper.
5. Pat chicken dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 7-9 minutes per side. While chicken cooks, toast buns until golden. Once chicken is almost done, top with Gouda; cover pan with lid to melt cheese, 30-60 seconds.
6. Spread cut sides of buns with BBQ sauce. Fill buns with chicken, bacon and a spoonful of slaw. Divide sandwiches, potato wedges and remaining slaw (draining first) between plates. Serve with honey mustard mayo on the side for dipping.

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