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Spicy Chicken Sandwich Recipe

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4.2 from 2 reviews

A flavorful and spicy chicken sandwich featuring crispy fried chicken breasts coated in a seasoned flour and buttermilk batter, topped with fresh lettuce, pickles, tomato, and Big Mac sauce, served on soft brioche buns. Perfect for a quick and satisfying lunch or dinner.

Ingredients

Chicken and Coating

  • 2 large chicken breasts (halved)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Wet Mixture

  • 1 cup buttermilk
  • 2 tablespoons sriracha
  • 2 large eggs (whisked)

For Assembly

  • 4 soft rolls or brioche buns
  • 1/2 cup lettuce (shredded)
  • 1/4 cup pickles
  • 1 large tomato (sliced)
  • 1/4 cup Big Mac sauce

Instructions

  1. Prepare the Flour and Wet Mixtures: In a large bowl, whisk together the all-purpose flour, chili powder, salt, and black pepper until evenly combined. In a separate bowl, whisk together the buttermilk, sriracha, and eggs until smooth and well incorporated.
  2. Coat the Chicken: Take each halved chicken breast and first dip it into the seasoned flour mixture, shaking off any excess flour. Next, dip the chicken into the spicy buttermilk mixture, ensuring it is fully coated. Then dip it once again into the flour mixture. Repeat this process for all chicken pieces to create a well-seasoned coating.
  3. Fry the Chicken: Pour about one inch of oil into a deep pan and heat over medium-high heat until hot but not smoking. Carefully place the coated chicken breasts into the hot oil. Cook for approximately 4-5 minutes, turning once halfway through to ensure even golden crispiness. Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the oil and place on paper towels to drain excess oil.
  4. Assemble the Sandwiches: Split the soft rolls or brioche buns and spread a generous amount of Big Mac sauce on the bottom half. Layer the fried chicken breast, followed by shredded lettuce, pickles, and sliced tomato. Top with the other half of the bun and serve immediately.

Notes

  • For extra crispiness, refrigerate the coated chicken for 15-20 minutes before frying.
  • Adjust the amount of sriracha to control the spiciness of the sandwich.
  • Use a thermometer to ensure the chicken is cooked through and safe to eat.
  • Big Mac sauce can be substituted with mayonnaise or spicy mayo if preferred.
  • Serve with a side of French fries or coleslaw for a complete meal.

Find it online: https://recipeplenty.com/spicy-chicken-sandwich-recipe/