Spicy Ultimate Crunch Recipe

Prep and brine

Slice each chicken breast horizontally into 2 thin cutlets (about 1/2 inch thick). Pat dry. In a shallow bowl combine buttermilk and 2 tablespoons hot sauce. Add chicken, cover, and refrigerate for 30–60 minutes (minimum 30 minutes) to tenderize and infuse spice.

Make dry mix and coatings

In a wide shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, black pepper and 1 teaspoon salt. In a separate bowl beat the egg with a splash (about 1 tbsp) of water. In a third bowl combine panko breadcrumbs and crushed spicy tortilla chips; press crumbs through your fingers to get a mix of coarse and fine pieces for best crunch.

Dredge the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, shaking off excess, then dip in beaten egg, then press firmly into the panko-chip mixture to create an even coating. Place on a wire rack and let rest 10 minutes so the coating adheres.

Fry until golden and crunchy

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/3-1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately. Fry chicken in batches without crowding, 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining pieces. If you prefer, you can shallow-bake at 425°F (220°C) for 12–15 minutes flipping once for a lower-oil option, but frying gives the ultimate crunch.

Make the sauce

In a small bowl whisk together mayonnaise, sour cream, sriracha, honey and lime juice until smooth. Taste and adjust heat or sweetness; set aside.

Prepare slaw

In a medium bowl combine shredded green and red cabbage, carrot, sliced scallions and chopped cilantro if using. Add 3 tablespoons of the prepared sauce and toss to coat. Season with 1/2 tsp salt and 1/4 tsp black pepper. Let sit 10 minutes so flavors meld. Reserve remaining sauce for assembly and dipping.

Toast buns lightly in the oven or in a skillet until golden. Spread a tablespoon or two of the reserved crunch sauce on both top and bottom buns. Place a generous handful of slaw on the bottom bun, top with a crunchy spicy chicken cutlet, add pickled jalapeños if you like extra heat, and finish with extra crushed chips for more texture. Serve with lime wedges on the side to squeeze over the sandwich.

Storage and reheating: Leftover cooked chicken keeps in the refrigerator up to 3 days in an airtight container. Re-crisp in a 400°F (200°C) oven for 6–8 minutes. Slaw is best eaten within 1–2 days.