Jacks Spicy Chicken Sandwich Easy 11 Method Ideas Recipes

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SPICY CRISPY CHICKEN SANDWICH



Spicy Crispy Chicken Sandwich image

Spicy Crispy Chicken Sandwich is a your classic crispy chicken sandwich recipe served on a buttery toasted brioche bun, topped with a creamy kale coleslaw, spicy mayo and a pickle! It's one of the crunchiest most flavourful fried chicken sandwiches with a tender juicy brined center. Skip the lines at your favourite fast food restaurant and try this version in the comfort of your home!

Provided by Taneisha Morris

Categories     Wraps & Sandwiches

Time 4h50m

Number Of Ingredients 29

4 Chicken Breasts (large boneless, skinless and halved legthwise)
2 cups Buttermilk
2 tsp Dried Thyme Leaves
1 tsp Cayenne Pepper (sriracha seasoning or 1 tbsp of hot sauce)
2 tsp Salt
1 tsp Black Pepper
2 cups All Purpose Flour
1/2 cup Cornstarch
2 tsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Seasoning (Creole Seasoning)
2 tsp Seasoning Salt
1 tsp Black Pepper
1 cup Buttermilk
1 Egg (large)
1-2 tbsp Hot Sauce (optional)
1/3 cup Red Cabbage (finely chopped)
1/3 cup Green Cabbage (finely chopped)
1/3 cup Carrots (shredded)
1/3 cup Kale (shredded)
1 tbsp Granulated White Sugar
2 tsp White Vinegar
3/4 cup Mayonnaise
1/2 cup Mayonnaise
2 tsp Hot Sauce (more or less as desired)
4 Brioche Buns (buttered and toasted)
8 Sandwich Pickle Slices
Vegetable Oil (for frying)

Steps:

  • In a airtight, leak proof bag (Ziploc) or dish with lid, combine the buttermilk, dried thyme leaves, cayenne pepper, salt and black pepper. Add chicken breasts to the marinade ensuring fully submerged. Marinate for at least 4 hours in the refrigerator, or preferably overnight.
  • In a large bowl, combine the flour, cornstarch, cajun seasoning, smoked paprika, seasoning salt, garlic powder, onion powder, black pepper and whisk together until well combined.
  • In a separate bowl, whisk together 1 cup of fresh buttermilk (do not use the same buttermilk marinade - may become too salty), the egg, and hot sauce.
  • Line a baking sheet with parchment paper fitted with a wired rack. Remove one marinated chicken breast from the bag, shake off excess liquid, and dip both sides in the seasoned flour mixture until the chicken is completely covered, then dip in buttermilk/egg wash and then back in the flour mixture - shake off excess flour, and place on prepared wired rack. Repeat until all chicken dipped and dredged then allow chicken to rest for 20 mins.
  • In a dutch oven pot or skillet, heat vegetable oil to around 365 - 375 degrees Fahrenheit. Fry the chicken breasts in batches, do not overcrowd the pot. Once golden brown with an internal temp of 160 degree Fahrenheit (the temp will climb to about 165 after removing), remove and place on a clean wired cooling rack.
  • In a medium bowl, combine coleslaw ingredients, mix together and set aside. Then in another small bowl combine spicy mayo ingredients and set aside.
  • Butter and toast your Brioche buns, then layer on your chicken, coleslaw, pickles and dollop of spicy mayo. Serve warm & enjoy!!

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