This SPICY FRIED CHICKEN SANDWICH RECIPE is great for those Chick-fil-a or Popeyes Chicken cravings. Buttermilk fried chicken, pickles and spicy mayo on a soft bun.
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CHICKEN SANDWICH
If you got some time and a fried chicken sandwich craving – look no further! These Spicy Chicken Sandwiches are so much better than the fast food joints. Make them exactly how you prefer and enjoy in the comfort of your home.
INGREDIENT OPTIONS:
- Add more cayenne for some extra spiciness.
- Use your favorite hot sauce.
- Add your favorite extras, such as: cheese, lettuce, onion, etc.
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SPICY FRIED CHICKEN SANDWICH RECIPE
This SPICY FRIED CHICKEN SANDWICH RECIPE is great for those Chick-fil-a or Popeyes Chicken cravings. Buttermilk fried chicken, pickles and spicy mayo on a soft bun.
Ingredients
- CHICKEN:
- 4 boneless skinless chicken cutlets
- 1 ¼ cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (or more to taste)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups canola or avocado oil, for frying
- BREADING:
- 1 cup all purpose flour
- ½ cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (or more)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- SAUCE:
- ½ cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne pepper
- 4 buns, lightly toasted
- 16 dill pickle chips
Instructions
- Mix the buttermilk with the seasonings for the chicken in a large mixing bowl. Place the chicken cutlets into the buttermilk mixture and coat. Allow the chicken to marinate for at least 15 minutes, or cover and refrigerate to marinate for 30-60 minutes (remove the chicken 15 minutes before ready to dredge).
- Mix the breading ingredients together in a separate mixing bowl and drizzle in ⅓ cup of the buttermilk mixture, set aside.
- Preheat your frying oil in a dutch oven or heavy pot to 350F.
- Begin to dredge your chicken by dipping a buttermilk coated chicken cutlet into the flour mixture, then back into the buttermilk mixture, and return to the flour mixture one last time to evenly coat the chicken. Place the coated chicken straight into the hot oil to fry for 8-10 minutes, flipping halfway, until the chicken is cooked through with an internal temperature of 165F.
- Place cooked chicken onto a plate with paper towels to rest for several minutes and drain any excess oil.
- While the chicken drains, mix the mayo sauce ingredients together in a medium sized bowl until well combined.
- To assemble your sandwiches, spread sauce onto both sides of the buns, top one side with 4 pickles and place a piece of the fried spicy chicken onto the bun. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 2331Total Fat 200gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 164gCholesterol 176mgSodium 1416mgCarbohydrates 76gFiber 5gSugar 8gProtein 60g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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