This hotter than hot chicken sandwich is the best chicken sandwich recipe I have ever made yet! Delicious, crunchy coated juicy and moist chicken, slathered with a hot and spicy oil, crisp dill pickles, and creamy pickled coleslaw, stuffed into a soft, butter toasted brioche bun! It does not get any better than this!
Here is the full recipe, for 8 servings:
4 chicken breasts, sliced through the middle horizontally to make thin cut fillets. This will give you 8 fillets.
Marinade:
2 tbsp plain yogurt
1 cup milk
1/4 cup pickle juice
1 to 1.5 tsp salt or to your own taste
1 tsp garlic powder
2 tsp red chili flakes
1 tsp black pepper
1 tsp paprika
1/4 cup hot sauce (Tobasco, Louisiana or Cholula)
1 egg
Mix all the ingredients well. Add the chicken fillets and coat them well in the marinade. Set aside for minimum one hour, or overnight for best results.
Spice Blend:
2 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp hot chili powder (optional for extra heat)
1 tbsp garlic powder
2 tbsp brown sugar
1 tsp salt or to taste
Mix everything well. Reserve one tablespoon for the spicy mayo, and one tablespoon for seasoning the fries.
Spicy Mayo:
1/2 cup mayo
1 tbsp spice blend
1/4 cup hot sauce (Tobasco, Louisiana or Cholula)
Mix everything very well and set aside. This sauce is great for sandwiches, burgers, or for dipping French fries in.
Pickled coleslaw:
1/2 cup mayo
1/2 tsp salt or to taste
1 tsp spicy brown mustard
1 tbsp pickled jalapeno, chopped up
1/2 of a small onion, chopped
8 oz or 2.5 cups of shredded cabbage
1/4 cup pickle juice
Mix everything really well till fully combined. Set aside.
Flour Dredge:
2.5 to 3 cups flour
1 to 2 tsp salt (or to your own taste)
1 to 2 tsp black pepper (or to your own taste)
1 tsp garlic powder
1 tsp cayenne pepper
Mix everything well. Add the chicken breast fillets to the seasoned flour and coat each side really well.
Method for frying chicken:
Heat enough oil for frying in a pan, on medium high heat. Once the oil is nice and hot, add the chicken fillets, 2 or 3 at a time, so that the pan does not get over crowded. Fry for 4 to 5 minutes per side. Once fried to perfection, remove from the pan and place on a rack so excess oil can drain out and the chicken does not become soggy.
Hot spicy oil:
Once all the chicken is fried up, take out 1 cup of the hot fry oil (it should be very hot) and add directly into the spice blend. Mix really well. This special hot oil is ready for brushing on top of each chicken fillet. Be sure to brush immediately on the hot chicken while the oil is still very hot. If either chicken or oil becomes cold while brushing, the chicken coating will lose its crunch, and become soggy and oily.
To assemble and serve:
Toast 8 brioche buns or any buns of your choice with butter. Place chicken fillet on bun, with hot oil side facing down. Generously brush more hot oil on top of the chicken fillet. Place 3 or 4 dill pickle slices on top of the chicken fillet, and then top with a couple of heaped tablespoons of coleslaw. Generously slather spicy mayo on the top bun. Close the sandwich and serve immediately with fries seasoned with the special spice blend, and a chilled beverage.
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