Spicy Chicken Sando Recipe

Marinate

Cut chicken into sandwich-sized pieces (one piece per sandwich). In a bowl combine buttermilk and 2 tbs hot sauce. Add the chicken, cover, and refrigerate 30 minutes to 2 hours (30 minutes minimum).

Prepare dredge

In a shallow dish whisk together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and black pepper until evenly combined.

Coat and fry

Heat neutral oil in a heavy skillet (or deep fryer) to 350°F (175°C). Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere. Fry in batches 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet. If desired, brush lightly with 1 tsp honey mixed with 1 tsp hot sauce for a sticky glaze.

Drain

Let fried chicken rest 2–3 minutes on the rack so it stays crisp; keep warm in a low oven (200°F / 95°C) if making multiple sandwiches.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs sriracha, 1 tsp lime juice, and 1/2 tsp minced garlic. Taste and adjust heat or acidity; set aside. Optionally warm 2 tbs BBQ sauce briefly in a small pan or microwave for easier spreading.

In a bowl combine shredded cabbage and shredded carrot. In a separate small bowl whisk 2 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Refrigerate until assembly (can be made up to 4 hours ahead).

Toast buns: heat a skillet over medium, spread butter on cut sides of brioche buns and toast until golden, about 1–2 minutes.

Build the sando: Spread about 1 tablespoon spicy mayo on the bottom bun. Place the fried chicken piece on top. Drizzle 1 tablespoon BBQ sauce over the chicken (or spread on top bun if preferred). Top with 1/2 cup coleslaw, a few slices of fresh jalapeño (to taste), and pickles if using. Spread a little spicy mayo on the top bun and close the sandwich.

Serve immediately with choice of fries or mixed salad on the side. For presentation, serve with an extra ramekin of spicy mayo and extra BBQ sauce for dipping.