Oven Fried Chicken Sandwich with Beer Pickled Jalapeños

Oh my goodness was this sandwich amazingly good! My husband and I really loved this sandwich. The crispy baked chicken, the spicy honey mustard dressing and the jalapeños, but just not any jalapeños, beer pickled jalapeños. I am not sure this sandwich could get any better, well maybe a little better. Next time I want to use a pretzel bun, I didn't this time because I had some hamburger buns to use up. However, next time and there will be a next time, I am going to use pretzel buns because I think it will make the sandwich even better, if that is possible.

Update:

I did not think changing the bun would make that big of a difference, but it sure does. A pretzel bun is definitely the way to go with this sandwich.

Oven Fried Chicken Sandwich with Beer Pickled Jalapeños

Ingredients:

Chicken Marinade

• 1 cup buttermilk
• 1 cup red ale beer
• 3 boneless skinless chicken breasts

Beer Pickled Jalapeños

• 3/4 cup distilled white vinegar
• 3/4 cup red ale beer
• 3 tablespoons honey
• 1 teaspoon kosher salt
• 4 cloves garlic, smashed and peeled
• 5-6 large jalapeños, sliced

Spicy honey Mustard

• 1/2 cup dijon mustard
• 3 tablespoons honey
• 1 teaspoon worcestershire sauce
• 1 teaspoon cayenne pepper

Chicken Dredging and Assembly

• 4 cups panko
• 1/4 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup unsalted butter, melted
• 6 havarti cheese
• 6 hamburger buns or pretzel buns

Directions:

1. Cut the chicken breasts in half horizontally, making 6 chicken breasts.
2. In a large bowl or resealable plastic bag, combine the buttermilk and beer. Add in the chicken breasts and cover, or seal the bag and refrigerate for at least an hour or up to 12 hours.
3. In a medium saucepan, over medium heat, combine the vinegar, beer, honey, salt and garlic. Heat for 3-4 minutes or until the honey and salt have been dissolved.
4. Remove from the heat and add in the jalapeños. Let sit for 30-35 minutes. The jalapeños can be made ahead of time and stored in the refrigerator for up to two weeks.
5. In a small bowl whisk together the dijon mustard, honey, Worcestershire sauce and cayenne pepper. Set aside.
6. Preheat oven to 450º F. Line two large baking sheets with either parchment paper, aluminum foil or a silpat then spray with cooking spray. Set aside.
7. Remove the chicken from the refrigerator.
8. In a large shallow bowl, combine the panko, flour, garlic powder, onion powder, balck pepper and cayenne pepper.
9. Working with one piece of chicken at a time, remove it from the marinade and place it in the panko mixture. Coat both sides well with the panko mixture, pressing down to make sure the mixture sticks well.
10. Place the chicken on the prepared baking sheets and repeat this process with the remaining chicken breasts.
11. Spray the chicken breast with cooking spray and drizzle with the melted butter.
12. Bake for 15 minutes.
13. Turn chicken over and spray with cooking spray.
14. Bake for 15 minutes or until the chicken breasts are completely cooked and crispy.
15. Immediately place a piece of cheese on top and let melt.
16. On the bottom half of the buns, spread 1 tablespoon of spicy honey mustard dressing. Top with chicken and cheese. Place desired amount of beer pickled jalapeños on top. Spread more spicy honey mustard dressing on the top half of the bun, if desired and place on top of the jalapeños.

Enjoy!!!

Nutrition Facts
Servings 6
Amount Per Serving
Calories 583
Total Fat		11.1g
Saturated Fat		5.3g
Polyunsaturated Fat		0.6g
Monounsaturated Fat		0.3g
Trans Fat		0g
Cholesterol		61.8g
Sodium		1294.2g
Potassium		109.2g
Total Carbohydrates		91.1g
Dietary Fiber		4.3g
Sugars		23.5g
Protein		25.2g
Vitamin A 14.6% Vitamin C 11.3%
Calcium 34.3% Iron 21.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cooking and Beer.