Spicy Crispy Chicken Sandwich Recipes

SPICY CHICKEN SANDWICHES

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.

SPICY CRISPY CHICKEN SANDWICH

Steps:

• In a airtight, leak proof bag (Ziploc) or dish with lid, combine the buttermilk, dried thyme leaves, cayenne pepper, salt and black pepper. Add chicken breasts to the marinade ensuring fully submerged. Marinate for at least 4 hours in the refrigerator, or preferably overnight.
• In a large bowl, combine the flour, cornstarch, cajun seasoning, smoked paprika, seasoning salt, garlic powder, onion powder, black pepper and whisk together until well combined.
• In a separate bowl, whisk together 1 cup of fresh buttermilk (do not use the same buttermilk marinade - may become too salty), the egg, and hot sauce.
• Line a baking sheet with parchment paper fitted with a wired rack. Remove one marinated chicken breast from the bag, shake off excess liquid, and dip both sides in the seasoned flour mixture until the chicken is completely covered, then dip in buttermilk/egg wash and then back in the flour mixture - shake off excess flour, and place on prepared wired rack. Repeat until all chicken dipped and dredged then allow chicken to rest for 20 mins.
• In a dutch oven pot or skillet, heat vegetable oil to around 365 - 375 degrees Fahrenheit. Fry the chicken breasts in batches, do not overcrowd the pot. Once golden brown with an internal temp of 160 degree Fahrenheit (the temp will climb to about 165 after removing), remove and place on a clean wired cooling rack.
• In a medium bowl, combine coleslaw ingredients, mix together and set aside. Then in another small bowl combine spicy mayo ingredients and set aside.
• Butter and toast your Brioche buns, then layer on your chicken, coleslaw, pickles and dollop of spicy mayo. Serve warm & enjoy!!

SPICY FRIED CHICKEN SANDWICH

Steps:

• In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
• Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
• In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
• Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
• Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.