A BBQ chicken sandwich recipe featuring pan-seared chicken, bacon, onions, melty Colby Jack cheese and barbecue sauce.
On a large work surface, pat chicken dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with TAK Seasoning and rub in on all sides to adhere. Set aside until ready to use.
Have ready a large plate lined with paper towels. In a large saute pan, fry bacon over medium-high heat for 5 minutes. Flip and fry for 3 minutes more, or until deeply browned and crisp. Transfer to plate and set aside to cool.
Turn off the heat and spoon out the majority of the bacon grease, leaving behind only enough to coat the bottom of the pan. Wipe away any drippings from the pan, and return to medium-high heat.
Add 1 tablespoon of canola oil to the pan. Add the cutlets and sear for 5 minutes. Do not jostle, and take care not to overcrowd the pan, cooking cutlets in batches if necessary. Turn over and cook for 3-4 minutes more, or until cooked through. Set aside to rest for 5-10 minutes.
Slice chicken in ½" strips, cutting against the grain. Divide the chicken amongst the buns, add bacon, a healthy pinch of Colby Jack cheese, onions and top with a generous spoonful of barbecue sauce. Serve and enjoy.
The Anthony Kitchen