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:
- Marinate the Chicken: Marinate the chicken breasts in buttermilk for at least 30 minutes, or up to overnight, for extra tender results.
- Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, spices, and salt. In another shallow dish, whisk the eggs.
- 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.
- Heat the Oil: Heat enough oil in a large skillet or Dutch oven over medium heat to reach 350°F (175°C).
- Fry the Chicken: Carefully fry the chicken for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- 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.
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