Hot Chicken Sandwich Recipe

Brine

In a bowl, combine buttermilk, hot sauce (if using) and 1 tsp kosher salt. Submerge chicken tenders, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Prep Coating

Whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, cayenne, and baking powder in a shallow bowl or rimmed plate.

Egg Wash

In a separate bowl, beat the eggs with 1/4 cup milk (or water) until combined.

Dredge & Double Coat

Remove one piece of chicken from the brine, letting excess drip off. Dredge in the seasoned flour, then dip into the egg wash, then back into the flour to double-coat, pressing the flour onto the surface to create a thick crust. Place on a wire rack and repeat with remaining tenders.

Fry

Heat 3 to 4 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches — do not overcrowd — until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per batch depending on thickness. Use a thermometer to check doneness. Transfer fried tenders to a wire rack set over a sheet pan to drain; keep warm in a 200°F (95°C) oven if needed.

Prepare Chiles

Remove stems from dried árbol chiles and split them open to expose seeds (you can leave some seeds for extra heat). Roughly break the chiles into pieces.

Infuse Oil

Combine 1/2 cup neutral oil and broken chiles in a small saucepan. Warm gently over low heat — you want the oil to reach about 250–275°F (120–135°C) if you have a thermometer, or be hot and shimmering but not smoking — and maintain for 6–8 minutes. This infuses the oil with heat and chile flavor. Watch carefully to avoid burning the chiles; lower the heat if they darken too quickly.

Finish Oil

Remove from heat and let sit 5 minutes. Strain the oil into a heatproof bowl, discarding solids or reserving a few pieces for garnish. Stir in smoked paprika, brown sugar, apple cider vinegar and 1/2 tsp kosher salt while the oil is hot so the sugar dissolves. Taste and adjust salt or vinegar. Let oil cool slightly; it will thicken into a lacquer for brushing.

Optional Quick Assembly Sauce

For a spicy mayo, mix 1/2 cup mayonnaise with 2–3 tbsp of the cooled árbol oil to taste and 1/2 tsp lemon juice. Use this on the bun as a spread.

Toast Buns

Butter the cut sides of buns and toast them in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes per side. Keep warm.

Assemble Pickles & Mayo

If pickles are not sliced, slice them thinly. If using the spicy mayo, spread about 1 tbsp (or to taste) on both the top and bottom bun halves. If using plain mayo, spread about 1 tbsp and add a light squeeze of lemon juice if desired. Place a handful of shredded iceberg lettuce on the bottom bun (optional) and top with sliced pickles.

Brush & Season Chicken

Brush each hot fried tender with about 1/2 tbsp of the árbol oil (use more for extra heat). Sprinkle a light pinch of finishing salt over the chicken while still warm.

Build Sandwich

Place the brushed chicken tender(s) on the bottom bun with pickles and lettuce. Add any extra oil or spicy mayo on the top bun, close the sandwich, and press gently. Serve immediately while hot and crispy.

Serve 1 sandwich per person. Provide extra árbol oil on the side for dunking or extra heat, and additional pickles if desired. Leftover oil can be refrigerated and used within 2 weeks; warm slightly before using if it solidifies.