Spicy Chicken Sandwich
Dive into the bold flavors of our Spicy Chicken Sandwich, featuring a succulent Good Ranchers chicken breast marinated in buttermilk and hot sauce, then fried to golden perfection in rich beef tallow. Paired with a tangy and spicy mayo made with Duke's mayonnaise, fresh garlic, and an extra kick of hot sauce, all nestled between soft, toasted brioche buns with crisp lettuce, fresh tomato, and tangy pickles. It's the ultimate sandwich for those who love a good crunch and a fiery bite! The best part is, you can even make it on Sundays!
Ingredients
For the Chicken:
4 Good Ranchers chicken breasts, boneless and skinless
1 cup buttermilk
1 tablespoon hot sauce
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (adjust for spice level)
Salt and freshly ground black pepper, to taste
Beef tallow, for frying
For the Spicy Mayo:
1/2 cup Duke's Mayonnaise
2 tablespoons hot sauce (adjust to taste)
1 clove garlic, minced
1 teaspoon lemon juice
Salt, to taste
For the Sandwich:
4 brioche buns, split and toasted
Lettuce leaves
Tomato slices
Pickles
Instructions:
Marinate the Chicken:
In a bowl, combine the buttermilk and 1 tablespoon of hot sauce. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Spicy Mayo:
In a small bowl, mix together Duke's mayonnaise, hot sauce, minced garlic, lemon juice, and salt. Adjust the seasoning as needed. Refrigerate until ready to use.
Prepare the Flour Mixture:
In a shallow dish, combine the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Fry the Chicken:
Heat the beef tallow in a deep large skillet to 350°F (175°C).
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, coating evenly.
Carefully place the chicken in the hot beef tallow and fry until golden brown and cooked through, about 6-8 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.
Assemble the Sandwiches:
Spread a generous amount of spicy mayo on the bottom half of each toasted brioche bun.
Place a piece of fried chicken on top of the spicy mayo.
Add lettuce, tomato slices, and pickles as desired.
Cap with the top half of the bun.
Serve:
Serve the spicy chicken sandwiches immediately, accompanied by your favorite side dish or extra spicy mayo for dipping.
Sheed Tips:
Frying in beef tallow adds a unique depth of flavor and crispiness to the chicken that's hard to achieve with other oils.
The spicy mayo can be adjusted to suit your heat preference by varying the amount of hot sauce.
Enjoy the fiery kick and crispy satisfaction of these Spicy Chicken Sandwiches, where every bite delivers a perfect blend of heat, flavor, and texture, making it an instant favorite for spice lovers!