Description
Spicy Crispy Chicken Sandwich
“Crispy, juicy fried chicken coated in a spicy sauce, layered with melted cheese, fresh lettuce, jalapeños, and a creamy kick—all inside a toasted sesame bun!”
Ingredients:
For the Crispy Chicken:
2 boneless, skinless chicken breasts
1 cup buttermilk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
For the Breading:
1 cup all-purpose flour
1/2 cup cornstarch (extra crispiness!)
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (for extra heat)
Oil for frying
For the Spicy Sauce:
1/4 cup hot sauce
2 tbsp butter
1 tbsp honey
1/2 tsp garlic powder
For the Burger Assembly:
2 sesame seed buns
2 slices cheddar cheese
1/2 cup shredded lettuce
1/4 cup sliced jalapeños
1/4 cup mayonnaise
1 tbsp hot sauce
1/2 tsp smoked paprika
Instructions:
Marinate the Chicken:
In a bowl, mix buttermilk, salt, black pepper, garlic powder, and smoked paprika.
Add chicken breasts and marinate for at least 30 minutes (or overnight for extra flavor).
Prepare the Breading:
In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, and cayenne pepper.
Fry the Chicken:
Remove chicken from buttermilk, letting excess drip off.
Dredge in the flour mixture, pressing firmly to coat.
Heat oil to 350°F (175°C) and fry chicken for 5-7 minutes per side until golden brown and crispy. Drain on paper towels.
Make the Spicy Sauce:
In a small pan, melt butter and whisk in hot sauce, honey, and garlic powder.
Brush or toss fried chicken in the spicy sauce.
Assemble the Burger:
Toast the buns and spread a mix of mayonnaise, hot sauce, and smoked paprika on both sides.
Add lettuce, crispy chicken, melted cheddar cheese, jalapeños, and extra spicy sauce.
Serve & Enjoy!
Press the sandwich together and get ready for a spicy, crispy bite!
Pro Tip: Add crispy bacon or a fried egg for an extra indulgent twist!
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, prepare your marinating station. Pound the chicken breasts to an even 1/2-inch thickness to ensure quick, even cooking. Combine the buttermilk and spices in a zip-top bag, add the chicken, and ensure it’s fully submerged. While it marinates, prepare your breading station: one bowl with the seasoned flour/cornstarch mix and a clean plate for the coated chicken. When frying, use a deep, heavy-bottomed pot and a thermometer to maintain the crucial 350°F oil temperature. Fry in batches to avoid overcrowding. After draining, immediately toss the chicken in the warm spicy sauce for maximum adhesion.
Serving Suggestions
This hearty sandwich is a meal on its own, but perfect pairings elevate the experience. Serve it with classic, cooling sides like coleslaw, dill pickle spears, or a simple potato salad. For a hot side, crispy french fries, sweet potato fries, or onion rings are ideal. To balance the heat, offer a cold glass of buttermilk, lemonade, or an IPA beer. For a full “Nashville Hot” experience, serve the sandwich on a slice of white bread with pickle chips underneath the chicken.
How-to Summary
To summarize the key process: Marinate chicken in seasoned buttermilk. Dredge thoroughly in a spiced flour and cornstarch mixture. Fry at a controlled 350°F until deeply golden and cooked through. Toss the crispy chicken in a simple, warm sauce of melted butter, hot sauce, and honey. Assemble on a toasted bun with creamy spicy mayo, lettuce, cheese, and jalapeños.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes. For a lighter version, place breaded chicken on a wire rack over a baking sheet, spray generously with oil, and bake at 400°F for 18-22 minutes, flipping halfway. The crust will be slightly less shatteringly crisp.
How can I make this less spicy? Omit the cayenne from the breading and use a mild hot sauce (like Frank’s RedHot) for the coating sauce. You can also reduce or skip the jalapeños.
What’s the best oil for frying? Use an oil with a high smoke point, such as vegetable, canola, or peanut oil. They allow for high-temperature frying without burning.
Can I use chicken thighs? Absolutely. Boneless, skinless thighs are a great, juicy alternative. They may require an extra minute or two of frying time due to their higher fat content.
How do I keep the breading from falling off? The key is the buttermilk marinade creating a sticky surface. Let excess buttermilk drip off, then press the flour mixture on firmly. Let the breaded chicken rest for 5 minutes before frying to set the crust.
Common Mistakes to Avoid
- Frying at the wrong temperature: Oil that’s too cool makes the chicken greasy; too hot burns the coating before the chicken cooks through. Use a thermometer.
- Overcrowding the pan: Adding too many pieces at once drops the oil temperature drastically. Fry in batches.
- Skipping the marinate time: 30 minutes is the minimum for tender, flavorful chicken. Don’t rush this step.
- Using cold sauce: Tossing fried chicken in cold sauce makes it soggy. Warm the sauce so it clings in a thin, glossy layer.
- Not toasting the bun: A soft bun will quickly become soggy. Toasting creates a crucial moisture barrier.
Conclusion
Mastering this Spicy Crispy Chicken Sandwich is about technique: a proper marinade, a well-seasoned breading, precise frying, and a balanced, warm sauce. While it requires a few steps, each one builds towards that perfect bite of heat, crunch, and juiciness. Don’t be afraid to customize the heat level or toppings to your taste. With this guide, you can confidently recreate a gourmet fast-food favorite that’s sure to impress.