Crunchy Chip-Crusted Chicken Sandwich with Zesty Avocado-Jalapeño Sauce

1. Prepare the Chicken

Place each chicken breast in a resealable plastic bag or between plastic wrap, then use a meat pounder, rolling pin, or small skillet to pound them to a uniform 3/4-inch thickness. This ensures even cooking.

2. Brine the Chicken

In a medium bowl, dissolve the kosher salt and sugar in 2 quarts of cold water. Submerge the chicken breasts in the brine and refrigerate for 30 minutes. Brining is crucial as it infuses the chicken with moisture and flavor, making every bite juicy and delicious.

3. Prepare the Zesty Avocado-Jalapeño Sauce

In a blender, combine the diced avocado, chopped jalapeño, cilantro, 3 tablespoons of vegetable oil, water, and lime juice. Blend until smooth and season to taste with salt. This vibrant sauce will add a fresh, spicy kick to your sandwich.

4. Light the Grill and Cook the Bacon

Light your charcoal and arrange the coals on one side of the grill, or set your gas grill to high heat. Preheat the grill for about 5 minutes. While the grill is heating up, cook the bacon. Place the bacon slices between the hot and cool sides of the grill and cook, turning occasionally, until they are crisp and browned, about 15 minutes. Transfer the bacon to a paper towel-lined plate to drain.

5. Cook the Chicken

Remove the chicken from the brine and pat dry with paper towels. Brush both sides with 2 tablespoons of vegetable oil and season with salt and freshly ground black pepper. Place the chicken breasts over the hot side of the grill. Cook for 3-5 minutes per side, brushing with some of the green sauce each time you flip, until the internal temperature reaches 150°F. This method of brushing with the sauce as you grill builds layers of flavor. Once cooked, let the chicken rest for 5-10 minutes to retain its juices.

6. Toast the Buns

While the chicken rests, toast the buns. Place the bun halves, cut-sides down, on the hot side of the grill and toast until lightly browned.

7. Assemble the Sandwiches

To assemble the sandwiches, spread a generous amount of mayonnaise on each half of the toasted buns. Sprinkle the bottom halves with crushed potato chips for that extra crunch. Layer on the shredded iceberg lettuce, a grilled chicken breast, crispy bacon slices, and a tomato slice. Drizzle with the remaining green sauce, then top with the other half of the bun.