So I decided to try out a friend's spicy chicken sandwich recipe, and it was absolutely delicious! I changed it up just a little to our flavor liking and cannot wait to share it with all of you...
Ingredients
6 Boneless, Skinless Chicken Breasts
4 Cups of Flour
2/3 Cup of Cornstarch
6 Eggs
2 Cups of Buttermilk
Brioche Buns
3-4 Jalepenos
2 Cups of Mayo
4 Tbsp. of Tobasco
4 Tbsp. of Tony's Creole Seasoning
4 Tbsp. of Salt
2 Tsp. of Pepper
2 Tsp. of Garlic Powder
2 Tbsp. of Paprika
2 Tsp. of Cayenne Pepper
Instructions
Start by cleaning all of the fat off your chicken. Then I like to make my chicken breasts into two by slicing it in half length wise (it's going to shrink a little once fried).
Then take a meat tenderizer to pound the chicken until a little flat. It's going to make it cook more evenly, faster, and fit perfect into the sandwich.
In a large bowl, beat together all of your eggs. Add in the buttermilk and 2 Tbsp. of the Tony's seasoning, mixing it all together.
Then take those beat up chicken breasts, laying them one by one in. Covering them fully in the bowl. And refrigerate for a few hours to soak in all that egg goodness.
On a large plate, mix together the flour, cornstarch, salt, pepper, the rest of the Tony's seasoning, paprika, garlic powder, and cayenne.
Prepare a large sheet with parchment paper to lay down your chicken.
As you heat some oil in a pan over medium-high heat (no more, no less), take each chicken breast one by one, laying one side into the flour mixture, covering the top with your hands, and then laying it on the sheet to set.
Take two chicken breasts at a time into the oil, frying for 8-10 minutes on each side to get that deep golden brown color.
As they fry up, prepare the toppings. For the sauce, mix together the mayo, tobasco, and a pinch of the Tony's seasoning. For other toppings, you can add lettuce, tomato, pickles, and jalepenos.
Make your sandwich by toasting the buns with a little mayo on each bun and stack to your liking. I hope you guys enjoy!
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