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Crispy Chicken Sandwich Recipe with Spicy Mayo Easy Homemade Crunchy Delight

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A quick and easy crispy chicken sandwich featuring double-dredged chicken breasts fried to golden perfection and topped with a creamy, spicy mayo. Perfect for casual meals and crowd-pleasing with a balance of heat, creaminess, and crunch.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 1 cup buttermilk (240 ml) – or dairy-free yogurt as substitute
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • Salt and pepper, to taste
  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons sriracha sauce (30 ml)
  • 1 teaspoon lime juice (freshly squeezed)
  • 1 teaspoon honey
  • Pinch of smoked paprika (optional)
  • 4 brioche buns, toasted lightly
  • Leafy lettuce (romaine or green leaf), washed and dried
  • Thinly sliced pickles
  • Tomato slices (optional)

Instructions

  1. Marinate the chicken: Combine buttermilk, garlic powder, smoked paprika, salt, and pepper in a large bowl. Add chicken breasts, cover, and refrigerate for at least 30 minutes.
  2. Prepare the breading: Whisk together flour, cayenne pepper, onion powder, baking powder, salt, and pepper in another bowl.
  3. Mix the spicy mayo: Stir mayonnaise, sriracha, lime juice, honey, and smoked paprika in a small bowl. Chill until ready to serve.
  4. Heat oil: Pour 2 inches of vegetable or peanut oil into a deep frying pan or Dutch oven. Heat to 350°F (175°C) using a thermometer.
  5. Coat the chicken: Remove chicken from marinade, let excess drip off. Dredge in flour mixture, dip back in buttermilk, then dredge again for double coating.
  6. Fry the chicken: Fry chicken in batches for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  7. Drain and rest: Place fried chicken on a wire rack to drain excess oil and keep crisp. Let rest for a few minutes.
  8. Toast the buns: Lightly toast brioche buns in a dry skillet or oven until golden.
  9. Assemble the sandwich: Spread spicy mayo on buns, layer lettuce, crispy chicken, tomato slices, and pickles. Top with the bun and press gently.

Notes

Maintain oil temperature at 350°F for best crispiness. Double dredging the chicken creates an unbeatable crunch. Let chicken rest on a wire rack to prevent sogginess. Toast buns lightly to avoid sogginess. Spicy mayo can be made up to 2 days ahead and refrigerated. For gluten-free, substitute flour and mayo accordingly. Baking option available at 425°F for 20-25 minutes on a wire rack.

Nutrition

Keywords: crispy chicken sandwich, spicy mayo, homemade chicken sandwich, fried chicken, quick dinner, easy recipe, crunchy chicken sandwich

Find it online: https://chrisfeasts.com/crispy-chicken-sandwich-recipe-with-spicy-mayo-easy-homemade-crunchy-delight/