Method

Spicy Chicken Sandwich

Prep the chicken

Pound each chicken breast to an even thickness of about 3/4 inch (use a rolling pin or meat mallet inside a plastic bag). If breasts are large, cut each in half crosswise to make two thinner cutlets (total 2 pieces kept as sandwich portions).

Marinate

In a bowl, whisk together buttermilk and 1 tbs hot sauce. Submerge the chicken in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and adds heat.

Make the breading mix

In a shallow bowl or dish combine the flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, 1 tsp salt, and black pepper. Mix thoroughly so spices are evenly distributed.

Season the oil

Pour vegetable oil into a heavy skillet until it is about 1/4 inch deep (roughly 1 cup). Heat over medium-high until the oil registers 350°F (175°C) or a breadcrumb sizzles immediately on contact. Maintain medium-high heat while frying.

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing to adhere. Shake off excess flour and carefully place into hot oil. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan; work in batches if necessary. Transfer cooked chicken to a wire rack or paper towel-lined plate and let rest 3 minutes.

Make the spicy mayo

While chicken rests, mix mayonnaise, remaining 1 tbs hot sauce or sriracha, and 1/2 tsp lemon juice in a small bowl. Taste and adjust heat/salt as desired.

Toast buns and assemble

Toast the hamburger buns cut-side down in a dry skillet or toaster until lightly golden. Spread a generous spoonful of spicy mayo on both bun halves. Place a lettuce leaf on the bottom bun, then a fried chicken cutlet, then 2-3 slices of tomato, and top with the bun crown. Repeat for second sandwich. Optionally, brush a little melted butter on toasted buns for extra flavor.

Pack for a meal: Allow sandwiches to cool slightly (no more than warm) before packaging to avoid sogginess. Place sandwich in parchment or food-safe paper with vents if storing for transport.

Chips (side)

Portion the store-bought potato chips into a small sealed bag or container (2 oz per meal). If desired, include a lime wedge on the side for a citrus squeeze over the chips.

Include one chocolate chip cookie in a separate small bag or compartment to keep it from getting crushed or absorbing moisture from the sandwich.

Spicy Chicken Sandwich Packaged Meal Recipe