A delicious and spicy chicken sandwich topped with a creamy sauce, perfect for a satisfying meal.
Author:Lorenzo Bonucci
Prep Time:1 hour
Cook Time:15 minutes
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Category:Sandwich
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon hot sauce (adjust to taste)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
4 hamburger buns
Lettuce leaves
Tomato slices
Pickles
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
In a bowl, combine buttermilk and hot sauce. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
In another bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat about 1 inch of vegetable oil in a large skillet over medium heat.
Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing lightly to adhere.
Carefully place chicken in the hot oil and fry for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
While chicken is frying, prepare the creamy sauce by whisking together mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper in a small bowl.
Once chicken is cooked, drain on paper towels.
To assemble the sandwiches, spread a generous amount of creamy sauce on the bottom half of each bun. Add fried chicken, lettuce, tomato slices, and pickles. Top with the other half of the bun.
Notes
For a spicier kick, add sliced jalapeños to the sandwich.
You can also substitute the chicken with a breaded and fried eggplant for a vegetarian option.