Spicy Crispy Chicken Sandwich

Ingredients

• 2 boneless chicken breasts (pounded or halved)
• 1 cup buttermilk (for marinade)
• 1 tbsp hot sauce (for marinade)
• 1 tsp salt (for marinade)
• 1 tsp black pepper (for marinade)
• 1 tsp paprika (for marinade)
• 0.5 tsp garlic powder (for marinade)
• 1 cup all-purpose flour (for coating)
• 0.5 cup cornstarch (for coating)
• 1 tsp paprika (for coating)
• 0.75 tsp cayenne (for coating (0.5-1 tsp))
• 1 tsp garlic powder (for coating)
• 0.5 tsp salt (for coating)
• 2.5 tbsp hot frying oil (taken from the frying pan for the glaze)
• 1 tbsp butter (for glaze)
• 1 tsp cayenne (for glaze)
• 1 tsp paprika (for glaze)
• 0.5 tsp garlic powder (for glaze)
• salt (pinch for glaze)
• 3 tbsp mayonnaise (for spicy sauce)
• 1.5 tbsp hot sauce (for spicy sauce (1-2 tbsp))
• 0.5 tsp paprika (for spicy sauce)
• 2 brioche buns
• pickles (sliced)
• lettuce (fresh leaves)
• 1 tbsp butter (for toasting buns)
• frying oil (neutral oil for deep frying)

Steps

1. 1

   In a large bowl, combine the buttermilk, 1 tablespoon of hot sauce, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Submerge the chicken breasts in the marinade and let sit for at least 30 minutes.

2. 2

   In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon paprika, cayenne (0.5 to 1 tsp depending on heat preference), 1 teaspoon garlic powder, and 1/2 teaspoon salt.

3. 3

   Remove the chicken from the marinade and dredge thoroughly in the flour mixture. Press the coating firmly into the chicken with your hands to ensure a thick, craggy layer for maximum crispiness.

4. 4

   Heat oil in a heavy-bottomed skillet or deep fryer to approximately 350°F (175°C). Carefully lower the chicken into the hot oil and fry until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).

5. 5

   While the chicken is frying, prepare the spicy glaze by mixing 1 tablespoon of butter, 1 teaspoon cayenne, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and a pinch of salt. Once the chicken is done, carefully whisk in 2-3 tablespoons of the hot frying oil into this mixture until smooth.

6. 6

   Remove the chicken from the oil and immediately spoon or brush the spicy glaze over the hot pieces until they are glossy and well-coated.

7. 7

   Prepare the spicy sauce by mixing 3 tablespoons of mayo, 1-2 tablespoons of hot sauce, and 1/2 teaspoon of paprika in a small bowl until smooth.

8. 8

   Slice the brioche buns and spread a little butter on the cut sides. Toast in a pan over medium heat until golden brown.

9. 9

   Assemble the sandwich: Spread the spicy sauce generously on both the top and bottom buns. Place the glazed chicken on the bottom bun, top with pickles and lettuce, and close the sandwich. Press down slightly before serving.

Notes

For the best texture, ensure the chicken is pounded to an even thickness before marinating. This ensures it cooks through evenly without the coating burning.

Nutrition per serving

• main
• sandwich
• chicken
• spicy
• fried
• lunch
• dinner