Name: Everything But the Chicken Sink Sammy
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 4 cups buttermilk; 1 1/2 tablespoons salt; 1 tablespoon ground pepper; 1 tablespoon Nashville hot chicken spice; Four 5-ounce boneless, skinless chicken breasts; 1 cup tortilla chips; 2 cups all-purpose flour; 3/4 tablespoon Nashville hot chicken spice; 1/2 tablespoon salt; 1/2 tablespoon ground pepper; 1 1/2 teaspoons sazón seasoning; 4 to 6 cups vegetable oil; 1/2 cup brown sugar; 1 tablespoon cayenne pepper; 8 slices thick-cut bacon; 1 cup milk; 1/4 cup panela (Mexican cane sugar) or granulated sugar; 2 1/2 teaspoons ground cinnamon; 3/4 teaspoon freshly grated nutmeg; 2 cage-free eggs; Seeds from 1 vanilla bean, scraped; 4 to 6 tablespoons vegetable oil; 8 slices brioche or white bread; 8 slices Cheddar; 1/4 cup confectioners’ sugar; 8 to 12 ounces maple syrup

Directions

For the buttermilk-brined chicken:: Whisk together the buttermilk, salt, pepper and Nashville spice in a large bowl or container.
Pound the chicken breasts to an even thickness with a meat mallet or the back of a large metal spoon between sheets of plastic wrap. Add them to the buttermilk mixture. Suspend the chicken in the mixture until thoroughly submerged, then cover. Refrigerate for 24 to 48 hours.
For the flour dredge: Crush the chips in a resealable plastic bag with the back of a heavy metal spoon until it has the consistency of coarse sand. In a mixing bowl, combine the flour, Nashville spice, salt, pepper, sazón seasoning and crushed chips.
Coat each piece of buttermilk-brined chicken in the flour dredge on both sides, lightly shaking the excess off. Add the oil to a cast-iron pan and heat until hot. (Test by carefully flicking a drop of water in the oil; it is hot enough when the water sizzles). Using tongs, add the chicken to the hot oil and fry on each side until golden brown and cooked through to 160 to 165 degrees F. Drain on paper towels and set aside.
For Katalina’s original sweet ‘n’ spicy bacon: Combine the brown sugar and cayenne pepper in a bowl. Place the bacon in one layer on a sheet tray lined with parchment paper. Preheat the oven to 350 degrees F.
Rub both sides of the bacon with the cayenne and brown sugar rub. Bake for 7 minutes, then rotate the tray and bake for an additional 5 minutes. Set aside.
For the French toast: Combine the milk, panela, cinnamon, nutmeg, eggs and vanilla seeds in a large bowl. Whisk until the egg yolks are broken and incorporated with the milk and spices.
Heat the oil over medium-high heat in a large skillet. Dip each slice of bread in the batter and immediately place in the hot skillet. Grill until golden brown, then use a spatula to flip and cook on the other side. Remove to a plate.
Heat a large nonstick skillet on medium heat and add 2 slices of the French toast. Top each with a slice of Cheddar and let cook until slightly melted. Top one side with a piece of the fried chicken and the other side with two slices of Katalina’s Original Sweet ‘N’ Spicy Bacon. Put the chicken side of the sandwich on a plate and carefully top with the bacon side. Sprinkle lightly with confectioners’ sugar and serve with a side of real maple syrup.

Cook’s Note

The chicken breasts can be marinated, dredged and fried ahead of time. Store cooked chicken in an airtight container in the refrigerator for up to three days. Reheat in a preheated 350 degree F oven until the chicken reaches a temperature of 165 degrees F.