The Summer of 2019 with go down as the Chicken Sandwich Battle of the Century. Popeyes has been swarmed with hungry folks for two weeks straight! Everyone wants their chicken sandwich! They were so overwhelmed that they had to temporarily remove it from their menu. Of course, my chicken sandwich junkies came to me for my version. Naturally, I hopped to it to satisfy my spoiled Cookies!
Juicy chicken is the foundation for the perfect Chicken Sandwich. Some like to pound of the breasts to make them thinner. I leave them as is. Thick and juicy breasts are key in my chicken sandwich!
We like it spicy! So, I didn’t spare the spice! My blend works every time!
I love a good crunch in my sandwich! The key is to incorporate some
of the wet brine into the dry flour mixture. It will create little pockets of crunch during the frying!
To pack on the heat, I made a super easy and flavorful spicy mayo! It paired extremely well with our sandwich. I also add Gator Pickles. Google them!! They are absolutely delicious! They are spicy bread and butter pickles. Yes, a dream come true!
Hopefully, my Spicy Chicken Sandwich will satiate the Chicken Sandwich craze for my Cookies! I worked hard to make sure every aspect complimented each other well. Don’t divert from my recipe! If you can handle a little spice, try it exactly as written. You deserve it!
Happy Cooking,
B. Coop
Spicy Chicken Sandwich Recipe
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 1 TBS Cajun seasoning
- 2 TBS hot sauce
- 2 cup self rising flour
- 1 TBS cornstarch
- Canola oil for frying
- Brioche buns
Spice Blend
- 2 TBS poultry seasoning
- 1 TBS Cajun seasoning
- 1 TBS onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp Accent*
- 1/2 tsp celery salt
Spicy Mayo
- 1/2 cup Duke’s mayo
- 2-3 TBS hot sauce
- 1 TBS Cajun seasoning
- 2 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp cayenne pepper
Spicy Mayo
- Mix all ingredients together in a small bowl.
- Refrigerate in an air tight container until ready to use. Lasts for up to 3 days if refrigerated properly.
Instructions
Chicken
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Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
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Add in the chicken
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Cover with plastic wrap and refrigerate for 4 hours or overnight.
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In a shallow dish, mix the flour, cornstarch, and spice blend together.
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Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
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Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
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Shake off the excess flour and refrigerate the battered breasts for 20 mins.
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Preheat a deep fryer to 350 F
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Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
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Drain breasts on a paper towel.
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Allow chicken to rest for 5 minutes.
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Assemble the sandwich as desired.
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Enjoy!
Recipe Notes
*I’m well aware of MSGs. This seasoning ingredient is optional. Also, if you enjoy Chick fil a, spare me the lecture. They use it too.