SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
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.
THE ULTIMATE SPICY FRIED CHICKEN SANDWICH RECIPE
This East-Meets-West fried chicken sandwich is the epitome of everything we love about our favorite fast-food orders, but utilizing the rich flavors we love cooking with. We lean into Asian seasonings and chili sauce to deliver a deeper level of spice. It's stacked high on our favorite bun with a kitchen sink aioli.
Provided by Lauryn Bodden
Categories Dinner Lunch Sandwich
Time 5h5m
Number Of Ingredients 35
Steps:
- Gather the ingredients.
- Mix together the buttermilk, pickle juice, egg, chili sauce, garlic, salt, and pepper. Add the chicken, turning to coat in the mixture. Cover and refrigerate for 4 hours or up to overnight.
- Turn to coat the chicken in the pickle-buttermilk brine once more, then place on the counter to come back to room temperature, about 15 minutes.
- Gather the ingredients.
- In a large bowl, whisk together both flours, cornstarch, garlic powder, onion powder, paprika, salt, and baking powder. Add 3 tablespoons of the buttermilk-pickle brine to the flour mixture and work it into the flour with your hands. This will help create the extra crunchy nuggets on the fried chicken.
- Remove the chicken pieces from the buttermilk-pickle brine to a plate (reserve the brine). Working with one piece at a time, dip the chicken into the flour mixture, then back in the brine, and finally the flour mixture once more, pressing to coat. Place the coated chicken on rimmed baking sheet; repeat with the remaining chicken pieces.
- Place 1 1/2 inches of peanut or neutral oil in a large Dutch oven or deep cast-iron pan over medium-high heat until it registers 350 F on a deep-fry or candy thermometer.
- Set up one more baking sheets lined with paper towels and a wire rack set on top (this will be your cooling rack). Working in batches, carefully add 3 chicken thighs to the oil (placing them into the oil, away from you) and fry until golden brown, turning occasionally with tongs, about 8 minutes. Transfer to the cooling rack using tongs or a spider. Reserve the frying oil; you will use it for the glaze. (While frying, the oil should maintain 325 F and then bring back to 350 F between batches.)
- Gather the ingredients.
- Once all the chicken is fried, carefully scoop out 1/2 cup of the reserved frying oil using a measuring cup and transfer to a medium bowl. Add the chili sauce, honey, gochujang, salt, and garlic powder. Whisk vigorously until well combined. Adjust the seasoning to taste.
- Dunk each piece of chicken in the glaze, then transfer back to the wire rack. Alternatively, you can brush the fried chicken with the glaze.
- Gather the ingredients.
- To make the aioli, stir together the mayo, scallions, chili crunch, ketchup, and lime juice. Adjust the seasoning with salt and pepper to taste.
- Halve the brioche buns. Add the 1/4 tablespoon of the frying oil to a medium skillet and heat over medium-high. Place each bun half, cut-side down onto the skillet and toast until golden brown, 1 to 2 minutes. If the skillet becomes dry, add a little more oil, as needed.
- Smear each cut side with 1 heaping tablespoon of aioli. Place the pickles on the bottom bun, then top with the glazed chicken. Pile shredded lettuce over the chicken, then cover with bun top. Serve immediately.
Nutrition Facts : Calories 962 kcal, Carbohydrate 76 g, Cholesterol 155 mg, Fiber 3 g, Protein 32 g, SaturatedFat 10 g, Sodium 3366 mg, Sugar 17 g, Fat 60 g, UnsaturatedFat 0 g
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- You’ll need a medium-sized pot or deep fryer to cook the chicken. You could also shallow-fry it in a cast iron skillet. I also recommend a wire rack to go inside of a baking sheet, two if you have them. The above mentioned spices are what made this chicken sandwich so amazing. Feel free to use whatever you have, though.
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