SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SPICY CRISPY CHICKEN SANDWICH
Spicy Crispy Chicken Sandwich is a your classic crispy chicken sandwich recipe served on a buttery toasted brioche bun, topped with a creamy kale coleslaw, spicy mayo and a pickle! It's one of the crunchiest most flavourful fried chicken sandwiches with a tender juicy brined center. Skip the lines at your favourite fast food restaurant and try this version in the comfort of your home!
Provided by Taneisha Morris
Categories Wraps & Sandwiches
Time 4h50m
Number Of Ingredients 29
Steps:
- In a airtight, leak proof bag (Ziploc) or dish with lid, combine the buttermilk, dried thyme leaves, cayenne pepper, salt and black pepper. Add chicken breasts to the marinade ensuring fully submerged. Marinate for at least 4 hours in the refrigerator, or preferably overnight.
- In a large bowl, combine the flour, cornstarch, cajun seasoning, smoked paprika, seasoning salt, garlic powder, onion powder, black pepper and whisk together until well combined.
- In a separate bowl, whisk together 1 cup of fresh buttermilk (do not use the same buttermilk marinade - may become too salty), the egg, and hot sauce.
- Line a baking sheet with parchment paper fitted with a wired rack. Remove one marinated chicken breast from the bag, shake off excess liquid, and dip both sides in the seasoned flour mixture until the chicken is completely covered, then dip in buttermilk/egg wash and then back in the flour mixture - shake off excess flour, and place on prepared wired rack. Repeat until all chicken dipped and dredged then allow chicken to rest for 20 mins.
- In a dutch oven pot or skillet, heat vegetable oil to around 365 - 375 degrees Fahrenheit. Fry the chicken breasts in batches, do not overcrowd the pot. Once golden brown with an internal temp of 160 degree Fahrenheit (the temp will climb to about 165 after removing), remove and place on a clean wired cooling rack.
- In a medium bowl, combine coleslaw ingredients, mix together and set aside. Then in another small bowl combine spicy mayo ingredients and set aside.
- Butter and toast your Brioche buns, then layer on your chicken, coleslaw, pickles and dollop of spicy mayo. Serve warm & enjoy!!
NASHVILLE-STYLE HOT CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
- In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
- Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
- Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
- For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.
SUNNY'S SPICY CHICKEN SANDWICH REMAKE
Provided by Sunny Anderson
Categories main-dish
Time 3h5m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.
- Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.
- Heat several inches of oil in a pot or deep-fryer to 375 degrees F.
- Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.
- For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.
- Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.
SPICY CHICKEN SANDWICH
Make and share this Spicy Chicken Sandwich recipe from Food.com.
Provided by Gloria
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Spray baking pan with cooking spray. Mix pepper sauce and water in a recloseable plastic bag.
- Mix all dry ingredients in a large recloseable plastic bag.
- Put chicken in bag with hot pepper sauce and toss to coat.
- Take chicken one piece at a time and shake in the bag of dry mixture, making sure to coat well.
- Place the chicken on the baking pan and coat with the cooking spray.
- Bake in a 350° oven for 30 minutes.
- Sprinkle chicken with hot pepper sauce mix and spray more cooking spray on the chicken.
- Turn and bake 30 minutes more.
- Brown the face of the buns.
- On the top half of the bun spread 2 teaspoons of the mayonnaise and top with a slice of tomato and chopped lettuce.
FRIED CHICKEN SANDWICH WITH HOT HONEY
Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fried Chicken:.
- In a shallow baking dish whisk together flour, paprika, salt and pepper.
- Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
- In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
- Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
- Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
- Hot Honey:.
- In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
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WE TASTED 11 SPICY CHICKEN SANDWICHES & THIS IS THE BEST
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- Popeyes Spicy Chicken Sandwich. I'm not a contrarian (I swear!) … but ugh, do I hate joining in on a chorus line. However, the people have spoken and, without a shadow of a doubt, the people are right.
- Zaxby's Signature Spicy Chicken Sandwich. We've been saying (and it's quite apparent) that "The Chicken Sandwich War Ain't Over Yet," but only Zaxby's had the temerity to go right on ahead and trademark it.
- Wendy's Spicy Chicken Sandwich. This sandwich is extremely divisive. The problem with Wendy's chicken sandwiches is their lack of consistency, but when you get a good one, it truly is great.
- KFC Chicken Sandwich. Are you as surprised as me to find that this is a new offering? This fried chicken giant didn't release their champion into the ring until April 2021 … but they certainly did it right.
- Arby's Buffalo Crispy Chicken Sandwich. I really appreciate the originality this chain has shown in their sandwich selections, and that they don't just copy what successful competitors are doing.
- Zaxby's Kickin' Chicken. If you're asking, "What is Zaxby's? ," don't worry—I asked the same thing when I first moved to Georgia and suddenly saw one every ten minutes.
- Church's Spicy Chicken Sandwich. This Texas fried chicken brand is headquartered in Atlanta, so obviously, we had to give them a go. It sounded like it promised the world, upgrading the famous formula with toasted honey butter on the brioche bun, a much more balanced three pickle chips, spicy mayonnaise, hand-breaded chicken, and an extra bonus of a wet jalapeno on the side, which you're expected to squeeze "San Antonio-style" over the sandwich when you're ready to dig in.
- Bojangles Bo's Chicken Sandwich. Another fried chicken specialist with Cajun flavors, Southern roots, and lauded biscuits, we were apt to take their knight seriously as they promised that the years they took to enter the battlefield was to more effectively pierce the current champion's armor.
- Burger King Spicy Ch'King. The King wants his title back, and decided to come for it with a new kicked-up version of their previously released Ch'King sandwich, clocking in at an outrageous 1,404 calories for the sandwich alone!
- McDonald's Spicy Crispy Chicken Sandwich. The chicken patty vibes continue with this joke of a "premium" sandwich that comes in a paper and foil bag … and a throwaway effort.
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