Sweet and Sassy Southern Chicken Sandwich

Sweet and Sassy Southern Chicken Sandwich

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Our Recipe for a Sweet and Sassy Southern Chicken Sandwich

Forget all the other chicken sandwiches you have heard about this year. Our Sweet and Sassy Southern Chicken Sandwich is one for the record books. This recipe was created for our interview with country music artist Kaitlyn Baker. She has an amazing hot sauce called Blackbird. We took the smoky heat from that sauce and paired it with fried chicken, peaches, bourbon and made the ULTIMATE chicken sandwich. Give our recipe for Sweet and Sassy Southern Fried Chicken a try. Also check out our interview with the talented Kaitlyn Baker by clicking here.

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Sweet and Sassy Chicken Sandwich

Prep Time20 minutes
Cook Time8 minutes
Marinate1 day
Total Time1 day
Course: Main Course
Cuisine: American
Keyword: bacon, BBQ sauce, bourbon, Chicken Sandwich, Kaitlyn Baker, peach, Southern Fellow
Servings: 4
Author: Patrick L.
Cost: 18


  • Dutch Oven
  • Cutting Board
  • Chef Knife
  • Meat Mallet
  • Quart Jar with Lid and Seal
  • 2 Medium Saucepans
  • Sheet pan with wire rack placed inside


Dill Pickles

  • 1 ½ cup water
  • 1/2 cup Apple Vinegar
  • 1 tsp salt
  • 1/2 tsp celery seed
  • 1 tbsp maple syrup
  • 2 tabasco peppers split
  • 1 ¼ inch slice onion quartered
  • 2 cloves garlic sliced
  • 2 dill sprigs
  • 1 large English Cucumber sliced ¼ inch

Peach and Bourbon Spicy BBQ Sauce

  • 2 slices bacon diced
  • ½ cup sweet onion diced
  • 2 cloves garlic diced
  • ¾ cup ketchup
  • 1 ¼ cup apple cider vinegar
  • ¾ cup peach preserve
  • 2 tbsp worcestershire sauce
  • ¼ cup Kaitlyn Baker Blackbird hot sauce
  • ¼ tsp cayenne pepper

Chicken Breading

  • 3 cups all purpose flour
  • 2 tbsp salt
  • 2 tsp pepper
  • 1 tsp granulated garlic
  • 1/4 tsp cayenne
  • 1 tbsp paprika
  • 2 tbsp baking soda
  • 2 tbsp cornstarch


  • 2 large boneless skinless chicken breast split horizontally
  • 2 cups buttermilk
  • salt
  • pepper

To Finish

  • 4 brioche buns
  • 4 thick slices of tomatoes
  • leafy lettuce
  • butter
  • 6 cups canola oil more if needed
  • 8 slices cooked bacon


Dill Pickles

  • Place the sliced cucumber and dill in the quart jar.
  • In a saucepan add the remainder of the ingredients. Bring the pan to a boil and pour over the cucumber. Place seal and lid on the jar and refrigerate overnight.


  • Using a meat mallet or heavy rolling pin hammer each piece of chicken until it is even in thickness. Season the chicken with salt and pepper. Place it in a plastic container and cover with buttermilk. Place a lid on the container and refrigerate overnight.

Sweet and Sassy BBQ Sauce

  • Place a medium sized saucepan over medium-high heat. Brown the bacon and then add the onion and garlic. Once they start to caramelize and the remainder of the ingredients. Reduce the heat to low and let simmer for 15 minutes.

Frying the Chicken

  • in a large bowl combine all the ingredients for the breading and mix well.
  • Add the canola oil to a dutch oven. Using a thermometer bring the oil to 350°. Coat each chicken piece completely with the chicken breading. Placing two of the pieces of chicken in the oil at a time, cook for 3-4 minutes on each side. The internal temperature should reach 165°. Place on the wire rack and repeat the process again.


  • Coat the inner part of each bun with butter. Toast in a pan or your ovens broiler. Place a piece of leafy lettuce on each bottom section of bun. Then add a tomato slice, chicken, BBQ sauce, 2 slices of bacon and finish with the pickles. Return the top half of the bun to the sandwich and enjoy!

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