Spicy Chicken Sandwich
Rating
So this is love
Ingredients
- Chicken
- 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 1 TBS Cajun seasoning
- 2 TBS hot sauce
- 2 cup self rising flour
- 1 TBS cornstarch
- Canola oil for frying
- Brioche buns
- Spice Blend
- 2 TBS poultry seasoning
- 1 TBS Cajun seasoning
- 1 TBS onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp Accent*
- ½ tsp celery salt
- Spicy Mayo
- ½ cup Duke’s mayo
- 2-3 TBS hot sauce
- 1 TBS Cajun seasoning
- 2 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp cayenne pepper
- Spicy Mayo
- Mix all ingredients together in a small bowl.
- Refrigerate in an air tight container until ready to use. Lasts for up to 3 days if refrigerated properly.
Instructions
- Chicken
- Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
- Add in the chicken
- Cover with plastic wrap and refrigerate for 4 hours or overnight.
- In a shallow dish, mix the flour, cornstarch, and spice blend together.
- Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
- Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
- Shake off the excess flour and refrigerate the battered breasts for 20 mins.
- Preheat a deep fryer to 350 F
- Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
- Drain breasts on a paper towel.
- Allow chicken to rest for 5 minutes.
- Assemble the sandwich as desired.
- Enjoy!
