Spicy Crispy Chicken Sandwich

Craving a juicy, crispy chicken sandwich with a fiery kick? Look no further! This recipe delivers perfectly cooked, tender chicken encased in a shattering crust, all balanced with a creamy, spicy sauce.

Ingredients:

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (adjust for desired spice level)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
• For the Spicy Mayo:
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha
  • 1/4 teaspoon smoked paprika
  • Pinch of salt
• For the Sandwich:
  • 2 hamburger buns
  • Lettuce leaves
  • Tomato slices (optional)
  • Pickle slices (optional)

Cooking Guide:

1. Marinate the Chicken: Marinate the chicken breasts in buttermilk for at least 30 minutes, or up to overnight, for extra tender results.
2. Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, spices, and salt. In another shallow dish, whisk the eggs.
3. Dredge the Chicken: Dredge each chicken breast in flour mixture, then dip it in the egg mixture, and finally coat it again in the flour mixture, ensuring even coverage.
4. Heat the Oil: Heat enough oil in a large skillet or Dutch oven over medium heat to reach 350°F (175°C).
5. Fry the Chicken: Carefully fry the chicken for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
6. Assemble the Sandwich: Toast the buns, if desired. Spread spicy mayo on both buns, then layer with lettuce, tomato, chicken, and pickle slices (according to your preference).

Tips:

• Spice it Up: For an extra kick, add a pinch of cayenne pepper to the spicy mayo or dredge the chicken in a hot sauce-infused buttermilk marinade.
• Perfect Crisp: Double dredge the chicken for an even thicker, crispier crust. Ensure the oil is hot enough before frying to prevent the chicken from becoming greasy.
• Leftovers: Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven for best results.