Spicy Chicken Sandwich
What Are Spicy Chicken Sandwich?
If you’re a fan of bold flavors and crave a sandwich that packs a punch, the Spicy Chicken Sandwich is your go-to meal. Combining the crispy goodness of buttermilk-fried chicken, tangy pickles, zesty coleslaw, and a kick from the spicy mayo, this sandwich is a flavor explosion. Here’s how to make it at home.
Tips for the Best Spicy Chicken Sandwich
- Use Fresh Ingredients: Using fresh ingredients will enhance the flavors of your sandwich. Fresh chicken, vegetables, and herbs make a noticeable difference.
- Don’t Skip the Marinade: Marinating the chicken for at least 2 hours, preferably overnight, is crucial. It helps the chicken absorb all the flavors and makes it tender.
- Monitor Oil Temperature: Maintaining the correct oil temperature is key to getting crispy chicken. Too hot, and the outside will burn before the inside cooks; too cold, and the chicken will absorb too much oil and become greasy.
- Customize the Heat Level: Adjust the amount of cayenne pepper and hot sauce to suit your heat preference. You can make it as mild or as spicy as you like.
- Toast the Buns: Toasting the brioche buns adds an extra layer of texture and helps prevent the buns from getting soggy from the sauces and coleslaw.
Common Questions
Q1: Can I use chicken breasts instead of thighs? A: Yes, you can use chicken breasts, but they might be less juicy compared to thighs. Make sure to pound them to an even thickness for even cooking.
Q2: Can I make this sandwich in an air fryer? A: Yes, you can air fry the chicken at 190°C (375°F) for about 20 minutes, flipping halfway through. Check for doneness to ensure the chicken is cooked through.
Q3: How do I store leftovers? A: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
Q4: Can I make the coleslaw ahead of time? A: Yes, you can prepare the coleslaw up to a day in advance. Store it in the refrigerator and give it a good toss before serving.
Q5: What can I use instead of buttermilk for the marinade? A: If you don’t have buttermilk, you can use a mixture of milk and a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using it in the marinade.
Spicy Chicken Sandwich
Course: BreadCuisine: AmericanDifficulty: Easy4
servings460
kcalIngredients
- Brioche Burger Buns:
4 brioche burger buns, toasted
Pickles, sliced
- Buttermilk Fried Chicken:
4 chicken thigh fillets
1 cup buttermilk
1/4 cup pickle juice
1 egg
2 tbsp hot sauce (e.g., sriracha)
2 tsp smoked paprika
1 tsp baking powder
1 tbsp salt
- Dry Breading:
2 cups plain flour
1/3 cup potato starch (or cornstarch)
2 tsp smoked paprika
2 tsp cayenne pepper (adjust to taste)
2 tsp garlic powder
Salt and pepper
- Coleslaw:
400g (4 cups) shredded cabbage
1/2 cup mayonnaise (e.g., kewpie or regular egg mayo)
1-2 tsp mustard (adjust to taste)
1 tsp sugar
1/2 lemon, juiced
Salt and pepper
- Spicy Mayo:
1/2 cup mayonnaise (e.g., kewpie)
1/4 cup ketchup
2 tsp smoked paprika
2 tsp ground cayenne pepper
1 tbsp Worcestershire sauce
Salt and pepper
Directions
- Marinate Chicken:
- In a bowl, combine the buttermilk, pickle juice, egg, hot sauce, smoked paprika, baking powder, and salt. Mix well.
- Submerge the chicken thighs in the mixture, cover, and refrigerate for at least 2 hours or overnight for best results.
- Prepare Coleslaw:
- In a bowl, mix all the coleslaw dressing ingredients (mayonnaise, mustard, sugar, lemon juice, salt, and pepper).
- Add the shredded cabbage and toss until the cabbage is evenly coated with the dressing. Set aside.
- Make Spicy Mayo:
- In a bowl, combine all the spicy mayo ingredients (mayonnaise, ketchup, smoked paprika, ground cayenne pepper, Worcestershire sauce, salt, and pepper). Mix well and set aside.
- Prepare Dry Breading:
- In a bowl, combine all the dry breading ingredients (plain flour, potato starch, smoked paprika, cayenne pepper, garlic powder, salt, and pepper). Mix well.
- Bread the Chicken:
- Remove the marinated chicken from the fridge. Drip droplets of the marinade into the dry breading mixture to create texture.
- Lift one fillet at a time, allowing excess marinade to drip off, then coat it evenly with the dry breading mixture. Press the flour into every nook and cranny. Repeat with the remaining fillets and set them aside for 10 minutes.
- Fry the Chicken:
- Heat a pot of neutral oil (e.g., vegetable or canola oil) to 175-190°C (350-375°F).
- Carefully drop one fillet at a time into the oil and fry for approximately 7-8 minutes, flipping halfway through. Drain on a paper towel.
- Assemble the Sandwich:
- Spread some spicy mayo on the bottom half of each toasted brioche bun.
- Place a fried chicken fillet on top, followed by 4 slices of pickles and a generous portion of coleslaw. Cover with the top half of the bun.