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Jack In The Box Chipotle Chicken Club Sandwich Recipe
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Jack In The Box Chipotle Chicken Club Sandwich Recipe

Crispy chicken, smoky chipotle sauce, bacon, cheese, lettuce, and tomato turn this Jack In The Box throwback into a seriously satisfying sandwich.
Prep Time25 minutes
Active Time20 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course, Sandwich, Sandwich and Burger Spread
Cuisine: American, Fast Food
Keyword: Bacon, Cheese, Chicken Recipe, Spicy and Hot
Yield: 4 Sandwiches

Ingredients

  • 4 boneless, skinless Chicken Breasts pounded or sliced to about 1/2-inch thick
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon freshly ground Black Pepper
  • 1/4 teaspoon Cayenne Pepper
  • 1 cup Buttermilk
  • 1 Egg
  • 1 1/4 cups All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Baking Powder
  • Oil for frying
  • 8 slices Bacon
  • 8 slices American Cheese
  • 8 slices Sourdough Bread
  • 4 tablespoons Butter softened
  • 1/2 cup Mayonnaise
  • 2 tablespoons finely chopped canned Chipotle Peppers in Adobo
  • 2 teaspoons Adobo Sauce from the can
  • 1 teaspoon freshly squeezed Lemon Juice
  • 1/4 teaspoon Garlic Powder
  • 4 leaves Green Leaf Lettuce
  • 8 slices Tomato

Instructions

  • Place chicken on a cutting board. Pound lightly or slice horizontally so each piece is thin and even.
  • Season chicken on both sides with salt, paprika, chili powder, garlic powder, onion powder, black pepper, and cayenne pepper.
  • In a medium bowl, whisk buttermilk and egg.
  • In another bowl, mix flour, cornstarch, and baking powder.
  • Add chicken to buttermilk mixture. Let sit 10 minutes.
  • In a small bowl, mix mayonnaise, chipotle peppers, adobo sauce, lemon juice, and garlic powder. Refrigerate until ready to use.
  • Cook bacon in a skillet until crisp. Drain on paper towels.
  • Heat about 1/2-inch oil in a large skillet to 350°F
  • Remove chicken from buttermilk, letting excess drip off. Dredge well in flour mixture. Press coating onto both sides.
  • Fry chicken in batches until deep golden brown and cooked through, about 4 - 5 minutes per side. Drain on a wire rack or paper towels.
  • Toast sourdough bread with butter in a skillet or on a griddle until golden.
  • Place 1 slice American cheese on each hot piece of chicken.
  • Spread chipotle sauce on one side of each toasted bread slice.
  • Build each sandwich with sourdough, chicken, bacon, lettuce, tomato, and top bread.
  • Serve hot. Serve with fries, curly fries, or extra chipotle sauce on the side.