Sometimes, you just need fried chicken. I get the craving often, but I mostly suppress it because I simply can’t be eating fried chicken every dang Sunday. This week, Brad and I were both really feeling it so we took the plunge and went for it. This is a super easy spicy fried chicken that takes a little bit of pre-planning, but is totally worth it in the end. When I’m eating fried chicken, I really want it to be the star of the show, so I don’t fuss with any coleslaw or anything like that. Just bread, pickles, mayo and chicken. For this I will be using boneless chicken, because it’s in a sandwich, but making wings or bone-in thighs like this is also A++. As I do in every recipe, though, I encourage you to try and make it your own. Add or omit spice, put that coleslaw on there, you do you!
6 pieces of chicken
1 Cup of Buttermilk
2 Tbsp. Hot Sauce
1 Cup of Flour
1 Tbsp. Cayenne
1 Tsp. Salt
1 Tbsp. Brown Sugar
3 Tbsp. Cayenne
1 Tbsp. Paprika
1 Tsp. Garlic Powder
1 Tsp. Ground pepper
1 Jug Oil for frying (could use vegetable oil, canola oil or even Crisco)
Anywhere from 24-72 hours before you want to make your fried chicken, put your chicken in a pickle brine bath. I don’t know what it is about pickle brine bath but it makes a HUGE difference in flavour and I would never make my fried chicken any other way now.
Once you’re ready to start cooking, prep your station! Heat your oil (or crisco) in a pot. It’s important that this gets very hot before you add your chicken, or your crust will get soggy.
Mix your flour, salt and 1 tbsp. of cayenne in one bowl and your buttermilk and hot sauce in another bowl. I used my own hot sauce, but you can use any hot sauce you want. When your oil is ready, dredge your chicken in your flour mixture, then give it a buttermilk bath and then double dip into your flour mixture again. Slowly lower your chicken into your hot oil. I typically do max 3 pieces in the pot at a time, but you can be the judge of this based on the size of your pot. Fry for 15-20 minutes until the crust is a nice golden brown. I occasionally like to flip them over in the oil, but it’s not really necessary.
While your chicken is frying, in a small bowl, mix your cayenne, brown sugar, paprika, garlic powder and ground pepper. Add ¼ cup of oil from your deep fry bath and mix.
Once your chicken is done, put it on a wire rack and let the excess oil drip off. Then, using a bbq brush, coat the chicken in the spice and oil mixture you just made and, again, let the excess oil drip off.
Now it’s time to assemble. Toast your buns of choice and add a layer of mayo to each bun. Add your pickles, then your fried chicken and VOILA! A Hot Fried Chicken Sandwich.
If you want to add more hot sauce, coleslaw, onions etc. to you sandwich, I say do it! Nothing will make this sandwich bad, I promise you. I would also recommend eating a piece of chicken on its own. MAN OH MAN- it’s the goods.