Southern Buffalo Firecracker
2 whole boneless chicken breasts
1 pound bacon cut into slices
4 slices provolone cheese Rub
½ teaspoon coriander
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons garlic powder
Sauce
½ cup Ranch dressing
½ cup Sriracha hot sauce
1 teaspoon garlic powder
Egg wash
1 egg
¼ cup water
Breading
¾ cup Italian bread crumbs
1 cup French fried onions, crushed
¾ cup grated Parmesan cheese
½ teaspoon salt
1 teaspoon black pepper
2 teaspoons cayenne powder
2 teaspoons garlic powder
Cut chicken breasts in half horizontally, and trim the fat. Mix all rub ingredients together, and massage the rub well onto the chicken breasts. Cover and refrigerate chicken breasts.
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Weave six half slices of bacon together to form a square-shaped bacon lattice. Arrange the bacon lattices on the baking sheet, and cover the bacon lattices with foil. Bake for 15 to 20 minutes, depending how well done you prefer your bacon. Move the bacon lattices to a paper towel-lined plate to drain.
Remove the chicken from the refrigerator, and turn the oven down to 350 degrees. Heat vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in the egg wash mixture and shake off the excess. Combine all breading ingredients in a separate bowl, and dredge the chicken in the breading mixture.
Brown the chicken breasts in the skillet until golden brown on both sides. Move the chicken to a baking sheet covered with aluminum foil and place in the oven for 10 minutes. Remove the chicken from the oven, and turn the oven temperate down to 300 degrees.
Remove the chicken from the baking sheet, and place the bacon lattices on the baking sheet. Place a slice of provolone cheese on each bacon lattice. Place chicken breast on top of each lattice and cover with another slice of provolone cheese. Place back in the oven for 10 minutes.
Lightly toast buns in the oven on a baking sheet. Combine all sauce ingredients, and dress the top bun with the sauce mixture. Place the bacon, chicken and cheese assembly on the bottom bun. Dress with romaine lettuce and a beefsteak tomato.
Serves 4 to 6