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1
Preheat the oven to 350 degrees F. Pat the chicken dry with paper towels and sprinkle all over with the chili powder and some salt and pepper.
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2
Heat a large skillet over medium-high heat and add 2 tablespoons of the butter.
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3
Lay the chicken skin-side down in the skillet and cook without moving it until the skin is golden and crispy, about 4 minutes.
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4
Flip the chicken and cook until opaque, about 4 minutes more.
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5
Transfer the chicken to a baking dish or roasting pan (reserve the skillet), and bake until firm to the touch, about 10 minutes; let rest for 5 minutes before slicing.
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6
While the chicken bakes, thinly slice the celery.
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7
Trim and discard the tough stems from the watercress.
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8
Rinse, dry and set aside the leaves.
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9
Cut the baguette crosswise into 4 equal pieces; cut each piece in half horizontally for sub-style sandwiches.
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10
Add 2 tablespoons butter to the reserved skillet over medium-high heat.
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11
Once the butter stops foaming, toast half the bread pieces cut-side down, pressing and moving them to soak up all the butter, about 2 minutes.
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12
Transfer to a platter and brush with half the hot sauce.
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13
Repeat with the remaining 2 tablespoons butter, bread and hot sauce.
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14
Spread the blue cheese evenly on the bread bottoms.
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15
Layer the celery over the cheese.
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16
Thinly slice the chicken and place it on the celery.
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17
Top with the watercress and finish by smearing the top pieces of bread with the mayonnaise.
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18
Press the tops on the sandwiches and serve immediately.
