Spicy Fried Chicken Sandwich
Spicy Fried Chicken Sandwich
Ingredients
For the Chicken
- 4 chicken thighs, boneless, skinless, pre-marinated
- 4 cups vegetable oil, for frying, or as needed
For the Wet Batter
- 1 cup all-purpose flour
- 2 eggs, large
- 1 can club soda, about 12 fluid ounces
- 1 teaspoon cayenne pepper, or to taste
- 1 tablespoon salt
- 1 teaspoon hot chili powder, or to taste
- 2 tablespoons hot sauce, your favorite brand, or to taste
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/2 tablespoon salt
- 1 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
For the Spicy Mayonnaise Sauce
- 1/4 cup buffalo sauce, your favorite brand
- 1 tablespoon hot sauce, your favorite brand
- 1/2 cup mayonnaise, your favorite brand
For the Spicy Honey Glaze
- 1/4 cup honey, your favorite brand
- 2 tablespoons buffalo sauce, your favorite brand
- 1 tablespoon hot sauce, your favorite brand
- 1/2 teaspoon cayenne pepper, or to taste
For Assembly
- 4 brioche buns
- 1/2 cup pickled jalapenos, sliced, or as needed
Instructions
- 1
Prepare the wet batter: In a medium bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 can club soda, 1 teaspoon cayenne pepper, 1 tablespoon salt, 1 teaspoon hot chili powder, and 2 tablespoons of your favorite hot sauce. Whisk until well combined and smooth.
⏱️ 5 min
- 2
Prepare the seasoned flour: In a separate large bowl, combine 2 cups all-purpose flour, 1/2 tablespoon salt, 1 teaspoon cayenne pepper, 1/2 teaspoon white pepper, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried marjoram. Whisk thoroughly to ensure all spices are evenly distributed.
⏱️ 5 min
- 3
Dredge the chicken: Take one pre-marinated chicken thigh and first coat it lightly in plain all-purpose flour (from the seasoned flour bowl, before seasoning). Shake off any excess. Next, dip the flour-coated chicken into the wet batter, ensuring it is fully coated. Finally, transfer the wet-battered chicken to the seasoned flour, pressing the flour firmly onto all surfaces of the chicken to ensure full coverage. Shake off any excess flour. Repeat for the remaining chicken thighs.
⏱️ 10 min
- 4
Heat the oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Fry the chicken: Carefully place the breaded chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 8 to 10 minutes, flipping occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 20 min•🌡️ 350
- 6
Prepare the spicy mayonnaise sauce: In a small bowl, combine 1/4 cup buffalo sauce, 1 tablespoon hot sauce, and 1/2 cup mayonnaise. Stir until thoroughly mixed.
⏱️ 2 min
- 7
Prepare the spicy honey glaze: In another small bowl, combine 1/4 cup honey, 2 tablespoons buffalo sauce, 1 tablespoon hot sauce, and 1/2 teaspoon cayenne pepper. Stir until thoroughly mixed.
⏱️ 2 min
- 8
Assemble the sandwiches: Lightly toast the brioche buns. On the bottom half of each toasted bun, spread a generous layer of the spicy mayonnaise. Arrange pickled jalapeno slices on top of the mayonnaise. Place a fried chicken cutlet on top of the jalapenos. Drizzle the spicy honey glaze generously over the chicken cutlet. Place the top half of the toasted bun on top.
⏱️ 8 min
- 9
Serve: Cut each sandwich in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Fried Chicken Sandwich
For the Chicken
- 4 chicken thighs, boneless, skinless, pre-marinated
- 4 cups vegetable oil, for frying, or as needed
For the Wet Batter
- 1 cup all-purpose flour
- 2 eggs, large
- 1 can club soda, about 12 fluid ounces
- 1 teaspoon cayenne pepper, or to taste
- 1 tablespoon salt
- 1 teaspoon hot chili powder, or to taste
- 2 tablespoons hot sauce, your favorite brand, or to taste
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/2 tablespoon salt
- 1 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
For the Spicy Mayonnaise Sauce
- 1/4 cup buffalo sauce, your favorite brand
- 1 tablespoon hot sauce, your favorite brand
- 1/2 cup mayonnaise, your favorite brand
For the Spicy Honey Glaze
- 1/4 cup honey, your favorite brand
- 2 tablespoons buffalo sauce, your favorite brand
- 1 tablespoon hot sauce, your favorite brand
- 1/2 teaspoon cayenne pepper, or to taste
For Assembly
- 4 brioche buns
- 1/2 cup pickled jalapenos, sliced, or as needed
Instructions
- 1
Prepare the wet batter: In a medium bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 can club soda, 1 teaspoon cayenne pepper, 1 tablespoon salt, 1 teaspoon hot chili powder, and 2 tablespoons of your favorite hot sauce. Whisk until well combined and smooth.
⏱️ 5 min - 2
Prepare the seasoned flour: In a separate large bowl, combine 2 cups all-purpose flour, 1/2 tablespoon salt, 1 teaspoon cayenne pepper, 1/2 teaspoon white pepper, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried marjoram. Whisk thoroughly to ensure all spices are evenly distributed.
⏱️ 5 min - 3
Dredge the chicken: Take one pre-marinated chicken thigh and first coat it lightly in plain all-purpose flour (from the seasoned flour bowl, before seasoning). Shake off any excess. Next, dip the flour-coated chicken into the wet batter, ensuring it is fully coated. Finally, transfer the wet-battered chicken to the seasoned flour, pressing the flour firmly onto all surfaces of the chicken to ensure full coverage. Shake off any excess flour. Repeat for the remaining chicken thighs.
⏱️ 10 min - 4
Heat the oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Fry the chicken: Carefully place the breaded chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 8 to 10 minutes, flipping occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 20 min•🌡️ 350 - 6
Prepare the spicy mayonnaise sauce: In a small bowl, combine 1/4 cup buffalo sauce, 1 tablespoon hot sauce, and 1/2 cup mayonnaise. Stir until thoroughly mixed.
⏱️ 2 min - 7
Prepare the spicy honey glaze: In another small bowl, combine 1/4 cup honey, 2 tablespoons buffalo sauce, 1 tablespoon hot sauce, and 1/2 teaspoon cayenne pepper. Stir until thoroughly mixed.
⏱️ 2 min - 8
Assemble the sandwiches: Lightly toast the brioche buns. On the bottom half of each toasted bun, spread a generous layer of the spicy mayonnaise. Arrange pickled jalapeno slices on top of the mayonnaise. Place a fried chicken cutlet on top of the jalapenos. Drizzle the spicy honey glaze generously over the chicken cutlet. Place the top half of the toasted bun on top.
⏱️ 8 min - 9
Serve: Cut each sandwich in half and serve immediately.
⏱️ 1 min