Ingredients

Ingredients

• 2 Boneless, Skinless Chicken Thighs
• 2 Sesame Seed Buns
• 1 Scallion
• 2 tbsp All-Purpose Flour
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Mayonnaise
• 2 tsp Prepared Horseradish
• 1 oz Sweet Piquante Peppers
• 2 tsp Alabama White Sauce Spice Blend (Garlic Powder, Mustard Powder, Ground Celery Seeds, & Cayenne Pepper)
• 1 Sweet Potato

Instructions

Instructions

1

Prepare the ingredients & marinate the scallion:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Quarter the peppers lengthwise. Cut off and discard the root end of the scallion. Thinly slice the scallion and place in a bowl with 2/3 of the vinegar. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2

Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the marinated scallion and marinating liquid; carefully toss to combine. Season with salt and pepper to taste.

3

Make the sauce:

While the sweet potato roasts, in a bowl, combine the mayonnaise, horseradish, spice blend, and remaining vinegar. Season with salt and pepper to taste.

4

Coat & cook the chicken:

While the sweet potato continues to roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess); transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board and cut in half.

5

Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

6

Assemble the sandwiches & plate your dish:

Spread as much of the sauce as you'd like onto the cut sides of the toasted buns.Top the bun bottoms with the halved chicken and peppers; complete the sandwiches with the bun tops. Divide the sandwiches and roasted sweet potato between 2 dishes. Enjoy!