Description
Crispy Chicken Sandwich with Spicy Sauce
Get ready for the ultimate sandwich experience! This crispy chicken sandwich with a fiery, creamy sauce is a perfect blend of crunch, heat, and flavor. It’s a showstopper for lunch or dinner!
Ingredients:
For the Chicken:
2 chicken breasts, cut into fillets
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
Vegetable oil (for frying)
For the Spicy Sauce:
1/2 cup mayonnaise
2 tbsp hot sauce
1 tsp smoked paprika
1/2 tsp garlic powder
For Assembly:
2 brioche buns, toasted
Lettuce leaves
Pickles (optional)
Instructions:
Marinate the Chicken:
In a bowl, combine the chicken fillets with buttermilk. Let it marinate for at least 30 minutes to tenderize the chicken.
Prepare the Breading:
Mix flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper in a shallow dish. Coat each chicken fillet in the mixture, ensuring it’s evenly covered. For extra crunch, dip the fillet back in the buttermilk and coat again.
Fry the Chicken:
Heat vegetable oil in a skillet to 350°F (175°C). Fry the breaded chicken fillets for 4-5 minutes on each side or until golden brown and fully cooked. Remove and drain on paper towels.
Make the Spicy Sauce:
In a small bowl, mix mayonnaise, hot sauce, smoked paprika, and garlic powder. Adjust the heat level by adding more hot sauce if desired.
Assemble the Sandwich:
Spread the spicy sauce generously on both sides of the toasted brioche buns. Layer lettuce, the crispy chicken fillet, and pickles (if using). Top with the other half of the bun.
Serve and Enjoy:
Serve immediately with fries or a side of your choice. Bite into the crunch and savor the heat!
Pro Tip: Add a slice of melted cheese for an extra indulgent twist!
This crispy chicken sandwich is sure to impress and satisfy your cravings. Enjoy!
Step-by-Step Guide
1. Marinate: Place chicken fillets in a bowl, cover with buttermilk, and refrigerate for 30 minutes (or up to 4 hours).
2. Breading Station: Set up one bowl with the remaining buttermilk and a second shallow dish with the flour-spice mixture. Dredge each fillet in the dry mix, then the buttermilk, then back in the dry mix for a double coat.
3. Fry Perfectly: Use a deep-fry thermometer to ensure oil is at 350°F. Fry one or two fillets at a time to avoid crowding, which lowers oil temperature and leads to soggy breading.
4. Rest: Let fried chicken drain on a wire rack over a baking sheet instead of paper towels to keep the bottom crisp.
5. Assemble: Toast buns lightly, apply sauce to both top and bottom bun, then build your sandwich immediately.
Serving Suggestions
Serve this sandwich immediately with classic sides like shoestring fries, sweet potato fries, or a crisp coleslaw to cut through the richness. For a lighter meal, pair it with a simple garden salad. A cold beer, iced tea, or lemonade perfectly complements the spicy, creamy flavors.
How-to Summary
To make this sandwich, marinate chicken in buttermilk, double-coat it in a seasoned flour-cornstarch blend, and deep-fry until golden. Mix a simple spicy sauce from mayo and hot sauce. Assemble on a toasted brioche bun with lettuce and pickles.
Frequently Asked Questions
1. Can I bake the chicken instead of frying?
Yes, for a lighter version. Place breaded fillets on a wire rack over a baking sheet, spray generously with oil, and bake at 400°F for 18-22 minutes, flipping halfway.
2. How can I make the sauce less spicy?
Reduce the hot sauce and replace it with an equal amount of ketchup or honey for a sweeter, milder sauce.
3. What’s the best oil for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.
4. Can I prepare components ahead of time?
You can make the sauce and marinate the chicken a day ahead. However, fry the chicken just before assembling for maximum crispiness.
5. Why use both flour and cornstarch?
Cornstarch creates a lighter, crispier crust compared to flour alone, which can be denser.
Common Mistakes to Avoid
- Overcrowding the Pan: This drops oil temperature, causing greasy, soggy chicken.
- Not Letting Oil Reheat: Always let oil return to 350°F between batches.
- Skipping the Marinate: The buttermilk tenderizes; don’t rush this step.
- Using Cold Chicken: Let marinated chicken sit at room temp for 10 minutes before frying for even cooking.
- Assembling Too Early: A pre-assembled sandwich will steam the bun and soften the chicken.
Conclusion
This crispy chicken sandwich delivers restaurant-quality results at home. The key lies in the buttermilk marinade, the double-breading technique, and the fiery, cooling sauce. By following the detailed steps and avoiding common pitfalls, you can consistently create a perfectly crunchy, flavorful, and satisfying sandwich that’s sure to become a favorite.