Fried Chicken Sandwich (Spicy!)
This fried chicken sandwich is the perfect blend of crispy and juicy chicken, a spicy glaze with just the right amount of kick, and crunchy butter pickles. It's easy to get super crispy and juicy fried chicken at home, and best of all, it tastes BETTER than take out!
Equipment
Cast iron pan
Ingredients
For the marinade
- 2 boneless, skinless chicken breasts
- 1.5 cups buttermilk
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne
- oil for frying (enough to fill pan with one inch of oil)
For the dredge
- 1 cup flour
- 1 cup cornstarch
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
For the spicy glaze
- 3 tablespoons ground cayenne
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the sandwich
- 4 potato buns
- 8 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 12 butter pickles
Instructions
- Layout one chicken breast on a cutting board and place plastic wrap on top. Using something heavy (e.g. a meat pounder, rolling pin, or wine bottle) pound the chicken so it is an even thickness. Chicken should be about 1/2 inch thick. Repeat this with the other chicken breast.
- Cut the chicken in half. Lightly score the chicken, being careful not to cut all the way through. This will create more surface area for flour coating.
- Place chicken pieces in a large bowl. Add the marinade ingredients: buttermilk, salt, pepper, paprika, and cayenne. Mix together, cover the bowl, and place in fridge to marinate for at least one hour (4-8 hours is ideal).
- After the chicken has marinated, take the bowl out of the fridge and set it aside. On a plate or shallow bowl, combine all the ingredients for the dredge and mix together.
- Heat about one inch of oil in a cast-iron or large pan over medium heat. Let the oil heat to about 375 degrees F as you dredge the chicken.
- Take one piece of chicken and pat dry (reserving the marinade). Put the chicken into the flour mixture and coat well. Pat off the excess and dip back into the buttermilk. Finally, place the chicken back into the flour mixture and set it aside. Repeat with the other three chicken pieces.
- Test the oil by putting a little flour into the pan. It should sizzle right away but not burn. Slowly place the chicken pieces into the frying oil. Fry in batches until cooked and golden brown on the outside, about 8 minutes. Remove the chicken from the oil and place it on paper towels to absorb excess oil. Turn off heat and leave the oil in the pan when finished.
- In a medium bowl, combine all the ingredients for the spicy glaze. Take 1/2 cup of cooking oil from the frying pan (be careful as it's likely still hot), and pour it over the spicy glaze mixture. Mix together with a spoon and set aside.
- In a medium bowl, combine the mayonnaise and mustard. Set aside.
- Begin assembling the sandwiches. Separate the buns and toast in the oven or over a pan for about 2 minutes or until lightly golden.
- Smear the mayonnaise mixture on each bun. Then add fried chicken and brush on spicy glaze. Top with three pickles. Repeat for each sandwich. Enjoy!
Notes
The flavors of the spicy glaze mellow quite a bit once it's on the sandwich. Adjust the spices to your spice level knowing the spice will tone down once it's added to the chicken.
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