Description
Crispy Spicy Chicken Sandwich
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (halved lengthwise)
1 cup buttermilk
1 tsp hot sauce
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
Salt and black pepper to taste
Oil for frying
For the Spicy Sauce:
1/3 cup hot sauce
2 tbsp honey
1 tbsp butter
1/2 tsp garlic powder
For Assembly:
4 brioche buns, toasted
Pickle slices
Optional: mayonnaise or coleslaw
Directions
Marinate the chicken:
In a bowl, combine buttermilk and hot sauce. Add chicken and marinate for at least 30 minutes or up to 4 hours in the fridge.
Prepare the breading:
In a shallow dish, mix flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Bread the chicken:
Remove chicken from the buttermilk, letting excess drip off. Coat each piece in the flour mixture, pressing firmly to adhere. Set aside.
Fry the chicken:
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 5-6 minutes per side, until golden and crispy. Drain on a wire rack or paper towels.
Make the spicy sauce:
In a small saucepan, combine hot sauce, honey, butter, and garlic powder. Cook over low heat until the butter is melted and the sauce is smooth. Toss fried chicken in the spicy sauce until evenly coated.
Assemble the sandwiches:
Spread mayonnaise (optional) on the bottom bun. Add the spicy fried chicken, pickle slices, and the top bun.
Serve and enjoy:
Serve warm with fries or your favorite side dish!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus marinating time)
Servings: 4
Calories: 520 kcal per sandwich
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your chicken breasts are halved evenly to about 1/2-inch thickness for even cooking. For the marinade, use full-fat buttermilk for maximum tenderness. When breading, use one hand for wet ingredients and the other for dry to avoid clumpy fingers. For frying, maintain a consistent oil temperature of 350°F; use a thermometer. Fry in batches to prevent crowding, which lowers the oil temp and leads to soggy chicken. Immediately after frying, toss the hot chicken in the warm spicy sauce for maximum adhesion and flavor.
Serving Suggestions
This crispy spicy chicken sandwich is a complete meal on its own, but pairing it thoughtfully elevates the experience. Classic crinkle-cut fries or sweet potato fries are perfect for dipping in extra spicy sauce. For a lighter side, a simple vinegar-based coleslaw cuts through the richness. To balance the heat, serve with a cold glass of buttermilk, a creamy milkshake, or an ice-cold lager. For a full “fast-food feast” experience, add sides of onion rings and a dill pickle spear.
How-to Summary
To summarize the key process: Halve and marinate chicken breasts in buttermilk and hot sauce. Create a seasoned flour and cornstarch breading. Dredge the marinated chicken thoroughly in the dry mix. Fry at 350°F until deeply golden and cooked through. Whip up a simple spicy glaze with hot sauce, honey, butter, and garlic powder. Toss the fried chicken in the glaze. Assemble on a toasted brioche bun with pickles and optional mayo.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes. For a baked 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, until crispy and cooked through. Toss in sauce as directed.
How can I make this less spicy? Reduce or omit the cayenne pepper in the breading. For the sauce, use a milder hot sauce (like Frank’s RedHot) and increase the honey to 3 tablespoons to balance the heat.
What’s the best oil for frying? Use an oil with a high smoke point, such as canola, vegetable, peanut, or avocado oil. These ensure a crisp crust without burning.
Can I prepare the chicken ahead of time? You can marinate the chicken overnight. You can also bread the chicken and refrigerate it on a rack for 1-2 hours before frying, which can help the coating adhere better.
How do I store and reheat leftovers? Store sauced chicken separately from buns in the fridge for up to 2 days. Reheat in an air fryer or oven at 375°F for 5-8 minutes to restore crispiness. Avoid the microwave.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Skipping the buttermilk marinade, which is crucial for tender, juicy chicken. 2) Not letting excess buttermilk drip off before breading, which creates a gummy, thick coating. 3) Crowding the pan while frying, which causes oily, soggy chicken. 4) Adding the sauce too early. Always sauce the chicken right before serving to maintain maximum crispiness. 5) Using chicken that is too thick, leading to undercooked meat or burnt breading.
Conclusion
This crispy spicy chicken sandwich delivers the perfect combination of juicy, tender chicken, a shatteringly crisp coating, and a bold, tangy glaze. By following the detailed steps and avoiding common mistakes, you can easily create a gourmet fast-food experience at home that rivals any restaurant. The balance of heat, sweetness, and crunch makes it an unforgettable meal. Don’t forget to experiment with the spice level and sides to make it your own. Gather your ingredients, fire up the fryer, and get ready for a seriously satisfying homemade feast.