Spicy Chicken Sandwich
Spicy Chicken Sandwich
Ingredients
For the Chicken
- 2 chicken thighs, boneless, skinless
- 3 eggs
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 3 cups vegetable oil, for frying, or as needed
For the Spicy Mayo Sauce
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 2 teaspoons honey
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch paprika
For the Slaw
- 1 bag coleslaw mix, premade
- 2 tablespoons mayonnaise
- 1/2 lemon, for squeezing
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
For Assembly
- 4 hamburger buns
Instructions
- 1
In a shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, paprika, and cayenne pepper. Mix well to create the dry dredge. In a separate shallow bowl, whisk the eggs.
⏱️ 5 min
- 2
Dredge each chicken thigh by first coating it thoroughly in the flour mixture, shaking off any excess. Then, dip it into the whisked eggs, allowing any excess to drip off. Finally, coat the chicken again in the flour mixture, pressing firmly to ensure a thick, even coating.
⏱️ 5 min
- 3
In a small bowl, combine the mayonnaise, sriracha, honey, a pinch of salt, a pinch of black pepper, and a pinch of paprika. Stir well until all ingredients are thoroughly combined and smooth. Set aside.
⏱️ 3 min
- 4
Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 340°F (170°C). Carefully add the breaded chicken thighs to the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 340
- 5
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. For extra crispiness, return the chicken to the hot oil for another 1-2 minutes until deeply golden and crunchy.
⏱️ 2 min•🌡️ 340
- 6
While the chicken is frying or resting, prepare the slaw. In a medium bowl, combine the premade coleslaw mix with 2 tablespoons of mayonnaise. Squeeze in the juice from half a lemon and season with salt and black pepper to taste. Mix well to evenly coat the slaw.
⏱️ 5 min
- 7
Lightly toast the hamburger buns in a toaster, on a griddle, or in a dry pan until golden brown.
⏱️ 1 min
- 8
To assemble the sandwich, spread a generous layer of the prepared slaw on the bottom half of each toasted bun. Place a crispy fried chicken thigh on top of the slaw. Drizzle a generous amount of the spicy mayo sauce over the chicken. Place the top bun to complete the sandwich and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 2 chicken thighs, boneless, skinless
- 3 eggs
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 3 cups vegetable oil, for frying, or as needed
For the Spicy Mayo Sauce
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 2 teaspoons honey
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch paprika
For the Slaw
- 1 bag coleslaw mix, premade
- 2 tablespoons mayonnaise
- 1/2 lemon, for squeezing
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
For Assembly
- 4 hamburger buns
Instructions
- 1
In a shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, paprika, and cayenne pepper. Mix well to create the dry dredge. In a separate shallow bowl, whisk the eggs.
⏱️ 5 min - 2
Dredge each chicken thigh by first coating it thoroughly in the flour mixture, shaking off any excess. Then, dip it into the whisked eggs, allowing any excess to drip off. Finally, coat the chicken again in the flour mixture, pressing firmly to ensure a thick, even coating.
⏱️ 5 min - 3
In a small bowl, combine the mayonnaise, sriracha, honey, a pinch of salt, a pinch of black pepper, and a pinch of paprika. Stir well until all ingredients are thoroughly combined and smooth. Set aside.
⏱️ 3 min - 4
Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 340°F (170°C). Carefully add the breaded chicken thighs to the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 340 - 5
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. For extra crispiness, return the chicken to the hot oil for another 1-2 minutes until deeply golden and crunchy.
⏱️ 2 min•🌡️ 340 - 6
While the chicken is frying or resting, prepare the slaw. In a medium bowl, combine the premade coleslaw mix with 2 tablespoons of mayonnaise. Squeeze in the juice from half a lemon and season with salt and black pepper to taste. Mix well to evenly coat the slaw.
⏱️ 5 min - 7
Lightly toast the hamburger buns in a toaster, on a griddle, or in a dry pan until golden brown.
⏱️ 1 min - 8
To assemble the sandwich, spread a generous layer of the prepared slaw on the bottom half of each toasted bun. Place a crispy fried chicken thigh on top of the slaw. Drizzle a generous amount of the spicy mayo sauce over the chicken. Place the top bun to complete the sandwich and serve immediately.
⏱️ 2 min