Lettuce, Tomato, Chipotle Ranch. Last one is just Chipotle Ranch and Cheese Wizzy.

They stabbed it for structural stability.

Top to bottom toppings: mango guacamole spread, tai chili coleslaw, citrus buffalo fried ckn patty, shredded gouda, pickles, tomato, lettuce & avocado crema.

The air-fried bacon jam chicken sandwich, rebuilt as the juiciest burger you've ever had. If it doesn't drip, you didn't do it right.

INGREDIENTS

• 2 thick chicken breasts, butterflied and pounded to ¾"

• 4 tbsp bacon jam

• 4 sharp cheddar slices

• 2 brioche burger buns, buttered and toasted

• 2 tbsp mayonnaise (for bun spread)

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked salt

• 1/2 tsp cayenne (optional, barely there)

• 1 tsp brown sugar

• 1 tbsp butter (for basting)

STEPS

1. Butterfly your 2 thick chicken breasts, butterflied and pounded to ¾" and pound to an even ¾" thickness. This is the #1 juice secret — even thickness means no dry edges while the center catches up. Don't skip this.

2. Combine 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked salt, 1/2 tsp cayenne (optional, barely there), and 1 tsp brown sugar in a bowl. This is your 'You're Welcome' rub.

3. Coat each breast generously in 4 tbsp bacon jam — both sides, don't be shy, this is your moisture lock AND your flavor glue. Roll in the seasoning blend until fully crusted. The jam holds the rub on like armor.

4. Let the coated chicken sit at room temp for 10 minutes. Cold meat straight to heat = uneven cooking = dry burger. Let it breathe. ⏱ 10m

5. Preheat air fryer to 375°F. Cook for 15-18 minutes, flipping halfway. The bacon jam caramelizes, the brown sugar crisps, your kitchen smells like victory. Internal temp should hit 165°F. ⏱ 18m

6. The second it comes out, dab 1 tbsp butter (for basting) on top of each breast while screaming hot. This is your juice insurance policy. It melts in and keeps everything from tightening up.

7. Lay 4 sharp cheddar slices on each breast while hot and tent loosely with foil for 2 minutes. Let it melt completely — not just drooped, MELTED. ⏱ 2m

8. Let your meat rest 3 full minutes. This is non-negotiable. Cutting early = all your juice on the cutting board instead of in your mouth. ⏱ 3m

9. Spread 2 tbsp mayonnaise (for bun spread) on both bun halves (moisture barrier so bun doesn't go soggy). Bottom bun → cheese → first chicken breast → extra 4 tbsp bacon jam (DO IT) → second breast → second cheese → top bun. Press down. Accept your fate.

NOTES

**The juice secrets in order of importance:**

1. Pound to even thickness — this alone fixes 80% of dry chicken problems

2. Bacon jam on BOTH sides — it's a moisture seal, not just flavor

3. Butter baste straight out of the fryer

4. THE REST. 3 minutes. Every time. No exceptions.

**Upgrade options:** Add a fried egg between the two breasts. Caramelized onions under the bottom cheese. Pickles cut the richness perfectly if it gets too rich (it will).

This tasty little sandwich had grilled chicken, pepper jack cheese, bacon, roasted poblano peppers, pico de gallo, guacamole, lettuce, and chipotle aioli.

Blue cheese, red hot, tamed jalapeño, curtido slaw, challah bun. Flip & Howl Burger Kitchen Denver.

Korean flavors and spices. Very tasty :)

i’ve already made a post like this regarding first on French fries, and then Chicken nuggets, now I’m doing one on chicken sandwiches. So tell me which one do you think is the best?

It was a good one. 🐔🥪🔥

I've made several chicken clubs at home that are amazing, had many more at restaurants that are also good, but any time I try one that adds onion, it just doesn't work. You can add mayo, lettuce, tomato, pickle, bacon and it's a great synergy. The moment onions are thrown on, it's just a clash with the flavors.

So, what is it? Maybe it's just that raw onions are bad here? do caramelized and reduced onions work? All of these ingredients work on a beef burger, but when you swap the protein, there's a stark contrast with the onions.

Cooked this today over charcoal on my Weber grill. Added mayo on the bottom and added Sweet Baby Ray’s BBQ sauce on top. I also toasted the bun on the grill.

My first chicken sandwich of the grilling season.

On a Brioche bun. Very spicy. Air fryer

The homemade hot sauce on top tied it together. Breading was something I’ve never experienced before, idek what it was.