Description
A flavorful and crispy spicy chicken sandwich featuring tender marinated chicken breasts fried to golden perfection, topped with melted cheddar cheese, fresh leafy greens, and an optional slice of tomato, all sandwiched between toasted buns and complemented by a creamy homemade spicy sauce.
Ingredients
Scale
For the Chicken and Coating:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- Vegetable oil for frying
- 4 hamburger buns
- 4 slices cheddar cheese
- Leafy greens (e.g., lettuce or arugula) for topping
- Slices of tomato (optional)
For the Creamy Homemade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare Marinade: In a large mixing bowl, whisk together the buttermilk, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper until well blended.
- Marinate Chicken: Submerge the chicken breasts completely in the buttermilk mixture, cover with plastic wrap, and refrigerate for at least 1 hour or overnight for best flavor and tenderness.
- Mix Coating: In a separate bowl, combine the all-purpose flour and cornmeal; set aside.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C) ensuring there is enough oil to fully submerge the chicken for frying.
- Coat Chicken: Remove the chicken breasts from the marinade allowing excess to drip off. Dredge each breast thoroughly in the flour and cornmeal mixture, pressing gently to ensure an even coating.
- Fry Chicken: Carefully place coated chicken breasts into the hot oil. Fry for 6-8 minutes on each side, or until the exterior is golden brown and an internal temperature of 165°F (75°C) is reached.
- Drain Excess Oil: Remove the fried chicken from oil and transfer to a paper towel-lined plate to absorb excess oil.
- Melt Cheese: While the chicken is still hot, place a slice of cheddar cheese on each breast allowing it to melt slightly.
- Prepare Sauce: In a small bowl, combine mayonnaise, Sriracha sauce, Dijon mustard, honey, and lemon juice. Season with salt and pepper to taste and mix until smooth.
- Toast Buns: Toast the hamburger buns in a pan or under a broiler until golden brown.
- Assemble Sandwiches: Spread the creamy sauce generously on both the top and bottom buns. Add the spicy chicken breast, leafy greens, and tomato slices if using. Top with the other half of the bun.
- Serve: Serve immediately to enjoy the crispy, spicy chicken sandwich with creamy homemade sauce at its best.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderness.
- Adjust the amount of cayenne pepper and Sriracha sauce for preferred spice levels.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (75°C).
- To make this sandwich gluten-free, substitute all-purpose flour with gluten-free flour blend.
- Optionally add pickles or sliced onions for extra flavor and crunch.
- Drain the fried chicken well on paper towels to avoid soggy buns.
