Spicy Chicken Sandwich

5 from 1 vote

You'll adore this easy spicy chicken sandwich. The chicken is juicy and flavorful; the breading is seasoned, and the extra crunchy crust will give pleasure in every bite. Bonus, get the sauce recipe as well. And you do it in 45 mins, wow!

Course Appetizer

Cuisine American

Keyword spicy chicken sandwich

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 935kcal

Author Mariam Sodawater

Ingredients

Marinate

660 g (3 ) chicken breast, or 6 thigh pieces, see notes
1 large egg
2 tablespoons chipotle sauce substitute with siracha sauce, hot peri peri sauce
2 tablespoons lemon juice
½ teaspoon pepper
½ teaspoon salt
½ teaspoon garlic powder

For flour mixture

1 cup flour
⅓ cup cornflour
½ teaspoons garlic powder
½ teaspoons salt
½ teaspoons pepper
¼ teaspoon baking powder
½ tablespoons paprika
1-½ teaspoons chili flakes or to taste
Cold water for dipping
Oil to fry

Sauce

¾ cup
mayonnaise  
2-3 tablespoon chipotle sauce
2 tablespoon ketchup
½ tablespoon honey
1 tablespoons mustard sauce

To assemble

6 Cheese slices
6 buns
Lettuce, pickles, veggies
Any other sauce of choice ketchup or sweet chili

Instructions

Prepare Chicken

Slice each breast from the middle to divide into two cutlets. You'll have 6 cutlets. If using chicken thigh use 6 pieces directly.
Place a plastic wrap on the chicken then pound the chicken well. Then prick each cutlet with a fork for better absorption of marinade.

Marinate

Take egg, garlic powder, black pepper, lemon, and chipotle sauce in a bowl. Whisk it well to make the marinade.
Now, add the chicken fillets to this marinade and let them rest for 15 mins. (Pro tip: Marinate your chicken overnight in the refrigerator if possible.)

Coating

Now, for the coating, combine flour and cornstarch. Add chili flakes, paprika, black pepper, garlic powder, and salt. Mix well.
Dredge marinated chicken in the dry flour mixture. Next, dunk the coated chicken briefly in the ice-cold water.
Immediately, roll the chicken fillet in flour coating once again, completing a double coat. Repeat with all the cutlets and rest the coated chicken for 10 minutes to allow the coating to stick well.

Fry

Then, deep fry it over medium heat in for 5-6 minutes until the chicken is crispy and cooked through.

Assemble

Mix mayonnaise with all the other sauces to create a homemade sauce.
Spread a generous layer of your homemade sauce on the bun. Place your perfectly golden-brown fried chicken on top.
Cover with a slice of cheese. Layer on lettuce, tomato slices, red onion rings, and pickles. Then you can add a layer of extra sauce or ketchup. Serve.

Video

Notes

Chicken: I've used chicken breast that I divided into cutlets here. If you want the chicken to be extra juicy, consider using chicken thighs.

Nutrition