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Hot Chicken Sandwiches Recipe

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★★★★★

4.3 from 56 reviews

These hot chicken sandwiches feature juicy, crispy fried chicken thighs marinated in buttermilk, dredged in seasoned flour, and fried to golden perfection. Coated in a spicy, smoky cayenne and paprika sauce, the chicken is served on soft toasted brioche buns with tangy dill pickle chips for the perfect balance of heat and flavor in every bite.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless, skinless chicken thighs (or breasts)
  • 1 cup buttermilk

Coating

  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper

Frying

  • 3 cups vegetable or peanut oil (for frying)

Hot Sauce

  • 1/2 cup hot frying oil (scooped from the frying oil)
  • 1/2 cup cayenne pepper
  • 1/4 cup light brown sugar
  • 2 tablespoons smoked paprika

Serving

  • 4 brioche buns
  • Dill pickle chips

Instructions

  1. Marinate the Chicken: Place the chicken thighs in a bowl with the buttermilk and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, mix the flour, salt, and black pepper in a shallow dish to create the dredging mixture.
  2. Prepare the Oil: Heat 3 cups of vegetable or peanut oil in a deep pot or Dutch oven to 325°F (160°C), ensuring enough oil depth for frying the chicken evenly.
  3. Dredge the Chicken: Remove chicken from the buttermilk, letting excess drip off. Thoroughly coat each piece in the seasoned flour mixture so the chicken is evenly covered for maximum crispiness.
  4. Fry the Chicken: Carefully add the coated chicken to the hot oil without overcrowding. Fry for 6-8 minutes per side until the chicken reaches an internal temperature of 165°F (74°C) and has a deep golden brown crust. Remove and drain on a wire rack.
  5. Make the Hot Sauce: Scoop 1/2 cup of the hot frying oil into a small bowl. Whisk in cayenne pepper, light brown sugar, and smoked paprika until you form a smooth, thin, spicy paste.
  6. Coat Chicken in Sauce: Using tongs, fully dip each fried chicken piece into the hot sauce, ensuring every surface is coated evenly with the spicy paste.
  7. Assemble the Sandwiches: Place each hot, sauced chicken piece on a toasted brioche bun. Top generously with dill pickle chips and serve immediately for a spicy, crunchy hot chicken sandwich experience.

Notes

  • For best results, marinate the chicken for at least 2 hours to infuse maximum flavor and tenderness.
  • Use a thermometer to maintain oil temperature at 325°F to prevent burning the coating or undercooking the chicken.
  • Brioche buns add a slight sweetness that complements the spicy chicken well; substitute with potato rolls if preferred.
  • Adjust cayenne pepper quantity in the hot sauce to control heat level.
  • The wire rack draining method keeps the coating crispier than paper towels.

Keywords: hot chicken sandwich, spicy fried chicken, buttermilk fried chicken, southern fried chicken, spicy sandwiches, brioche bun sandwich

Find it online: https://foodiecara.com/hot-chicken-sandwiches-recipe/