Game Day Spicy Fried Chicken Sandwich

Ingredients

Bacon & Tomato Jam

• 12 ounces raw bacon, chopped
• 1 small sweet onion, small dice
• 2 pounds Creole tomatoes, seeded and diced
• 1 cup packed light brown sugar
• 3 tablespoons apple cider vinegar
• 3 tablespoons bourbon, optional
• 1 teaspoon granulated garlic (or 3 cloves fresh garlic, minced)
• ½ teaspoon salt
• ½ teaspoon red chili flakes 

Buttermilk Ranch Dressing

• 1⅓ cup Blue Plate® Mayonnaise
• 1 cup buttermilk
• 3 cloves garlic, minced or pressed
• ½ teaspoon celery salt
• ½ teaspoon cayenne pepper
• 2 ounces fresh lemon juice
• ⅓ ounce hot sauce (we use Try Me® Cajun Sauce)
• 1 teaspoon fresh dill, finely chopped
• 1 teaspoon fresh parsley, finely chopped
• Salt and pepper to taste 

• 4 boneless chicken thighs
• Vegetable oil, for frying 
• 2 ¼ cups all-purpose flour
• 2 teaspoons onion powder 
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons freshly ground black pepper 
• 1 ½ teaspoons coarse salt 
• 1 teaspoon cayenne pepper 

• 4 sandwich buns, lightly toasted 
• 8 tablespoons Blue Plate® Hot & Spicy Mayonnaise
• 8 thin pickle slices 
• ½ cup thinly sliced red onion

Directions

1. Make Bacon and Tomato Jam: In a medium saucepan, render bacon over medium heat. When crispy, remove from pan using a slotted spoon and transfer to a paper towel lined plate. Add the onion to the pan and cook, stirring, until translucent, about 3 to 5 minutes. Add the tomatoes, brown sugar, vinegar, bourbon, garlic, salt and chili flakes and bring to a boil. Reduce the heat to a simmer and cook until the mixture has thickened, about 1 hour. Add bacon and stir to combine. Transfer the jam to a clean, resealable jar until use (it can be refrigerated for up to 3 weeks).
2. Make Buttermilk Ranch Dressing: In a large bowl, combine mayo, buttermilk, garlic, celery salt, cayenne pepper, lemon juice, hot sauce, dill and parsley. Season with salt and pepper to taste. Divide the mixture in half; place half of it into a resealable plastic bag and add the chicken thighs, seal and refrigerate overnight. (The remaining dressing/marinade can be stored in a resealable container in the refrigerator for another use, for up to 2 weeks.)
3. Fry chicken: Fill a cast iron pot with 2 inches of vegetable oil and heat to 350℉. (Alternately, preheat an electric fryer to 350℉.) Remove chicken from marinade and set aside; discard marinade. Make a dredge by combining the flour, onion powder, smoked paprika, black pepper, salt and cayenne pepper in a shallow baking dish. Dredge the chicken in the flour mixture. Fry the chicken, in batches, for 3 to 4 minutes per side or until internal temperature reaches 165℉. Remove from oil and transfer to a paper towel lined baking sheet.
4. Make sandwiches: Spread about 1 tablespoon of mayo on each top and bottom bun and place the bottom buns on 4 plates. Place 1 chicken thigh on each bun and top with 1 or 2 dollops of the Bacon & Tomato Jam, 4 slices of pickles, and ¼ of the red onion. Assemble the top buns and serve.