Spicy Crispy Chicken Sandwich Recipe
Chile-Spiced Fried Chicken, Salsa Criolla Slaw, Avocado on a Bolillo Roll. Served with Yucca Fries & Jalapeño Ranch
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Ingredients
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Chicken Sandwich
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine buttermilk and the chicken thighs. Let it marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- 2
Prepare the Slaw
In a large bowl, mix shredded cabbage, grated carrot, thinly sliced red onion, lime juice, chopped cilantro, and salt. Toss until well combined and set aside.
- 3
Make the Jalapeño Ranch
In a small bowl, combine ranch dressing, finely chopped jalapeño, and lime juice. Mix well and set aside.
- 4
Prepare the Flour Mixture
In a shallow dish, mix together flour, cornstarch, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 5
Fry the Chicken
Heat oil in a deep skillet or fryer over medium-high heat. Remove chicken from marinade, allowing excess to drip off, and dredge in the flour mixture. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- 6
Assemble the Sandwich
Slice the bolillo rolls in half. On the bottom half, place a piece of fried chicken, a generous amount of salsa criolla slaw, slices of avocado, and top with the other half of the roll.
- 7
Serve
Serve the spicy crispy chicken sandwich with yucca fries and a side of jalapeño ranch for dipping.
