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Guy Fieri's Fully Loaded Barbecue Fried Chicken Sandwich
Nathan Congleton / TODAY
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Rating:
4.142857 (14 rated)
Cook time:
Prep time:
Servings:
4

This is the ultimate barbecue sandwich because it pairs my super crunchy chicken tenders with my crispy, creamy coleslaw and piles them both on a toasty bun. I add even more flavor with my special sauce, zesty seasonings, pickles, melted cheese and potato chips for crunch! 

Note: This recipe makes plenty of extra fry seasoning, so you can use it to perk up everything from french fries, different types of protein and even roasted veggies. 

Ingredients

  • Special Sauce

    • 1 cup mayonnaise
    • 1/4 cup ketchup
    • 1/8 cup yellow mustard
    • 1 tablespoon pickle juice
    • 1/2 teaspoon chipotle sauce
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon granulated onion
    • 1/2 teaspoon granulated garlic
    • 1 tablespoons water
  • Garlic Butter

    • 1 stick unsalted butter, softened
    • 3-4 garlic cloves, peeled
    • 1 teaspoon vegetable oil
    • 1/2 teaspoon kosher salt
  • Fry Seasoning

    • 1/2 cup fajita seasoning
    • 1½ teaspoon garlic salt
    • 1½ teaspoon chili powder
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon sugar
    • 1/2 teaspoon cayenne pepper
  • Sandwiches

    • 4 brioche buns
    • 8 chicken tenders, hot
    • 4 slices pepper Jack cheese
    • 6 tablespoons bourbon brown sugar barbecue sauce
    • 6 tablespoons special sauce (recipe above)
    • 2 cups coleslaw
    • 20 barbecue potato chips
    • 20 pickles slices
    • 2 tablespoons garlic butter, softened (recipe above)
    • 2 teaspoons fry seasoning (recipe above)

Preparation

For the special sauce:

Combine all the ingredients in a mixing bowl and blend with an immersion blender (or whisk well) until smooth and fully incorporated.

For the garlic butter:

1. Preheat oven to 350°F.

2. Place the garlic in a mixing bowl and add the vegetable oil. Toss to coat.

3. Make a pouch out of aluminum foil and place the oil-coated garlic inside. Fold the foil to seal tightly.

4. Place the pouch in the oven and roast until soft. About 30 minutes.

5. Remove the cooked garlic from the pouch and allow to cool slightly.

6. Puree the garlic in a food processor until smooth.

7. Place the butter, garlic puree and salt in a stand mixer and mix with the paddle attachment; blend until fully incorporated. Scrape the sides with a rubber spatula halfway through mixing to ensure even mixing.

8. Leave the butter at room temperature so it spreads on the bun easily. Refrigerate after use.

For the fry seasoning:

In a small bowl, mix all ingredients well to evenly combine. Store in an air-tight plastic bag. 

For the sandwiches:

1. Spread the softened garlic butter on the inside of both sides of the buns and toast butter side down on the griddle. Once the toasted side is golden-brown, flip the bun and toast on the outside for 5 seconds.

2. Season the chicken tenders with the fry seasoning and top each with half a slice of cheese. Place the tenders in the oven at 350°F to melt the cheese.

3. Dress both sides of the brioche bun with 1 ½ tablespoons of special sauce. Make sure the sauce is spread evenly and spread edge to edge.

4. Place 5 pickle slices on the dressed bottom buns.

5. Top the pickle slices with 2 chicken tenders and drizzle the tenders with 1 ½ tablespoons of barbecue sauce.

6. Place 1/2 cup of the slaw on top of the chicken. Then add a handful of barbecue chips over the slaw and place the top bun on top to finish the sandwich. Gently press down on the sandwich to hold all of the ingredients together. 

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Make Guy Fieri's loaded fried chicken sandwich

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