spicy chicken sandwich

These&nbsp;Blackened Chicken Sandwiches with Chipotle Mayo and Gouda are the ultimate chicken sandwich! Spicy, cheesy and totally addictive!&nbsp;

Blackened Chicken Sandwiches with Chipotle Mayo and Gouda

paprika

garlic powder

onion powder

black pepper

cayenne pepper

oregano

+ 1/8 tsp chipotle chili powder, divided

tsp smoked paprika

tsp salt

chicken breasts

light mayo

lime juice

gouda cheese

avocados,

tomato,

onion buns, toasted

onion

In a small bowl, mix together, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, 1/8 tsp chipotle chili powder, smoked paprika and salt.&nbsp;

Using a meat mallet or rolling pin, flatten chicken until it's about 1/4-inch thick. Cut each breast in half so you have 8 pieces. Season both sides of chicken with seasoning.&nbsp;

Heat a cast-iron skillet or grill to a medium heat. Cook chicken about 4-5 minutes per side until cooked through. If using a cast-iron skillet, you may need to work in batches.

While chicken is cooking, add mayo, lime juice, and remaining chipotle chili powder together in a small bowl. Season to taste with salt and pepper. Set aside.&nbsp;

Once the chicken is cooked, top each breast with a piece of gouda. Add a couple teaspoons of water to the skillet and cover for 10-15 seconds until cheese has melted.&nbsp;

Slather both sides of bun with mayo. Top with two pieces of chicken, followed by a slice of tomato and half of an avocado. Season avocado with salt and pepper. If using, top with onion straws.&nbsp;

This spicy chicken sandwich is quick &amp; easy to make, yet so juicy and tender to give you a scrumptious burst of flavor in every bite. Tenderized in a buttermilk marinade and topped with spicy mayo, this sandwich is so incredibly delicious and comes together with just a few ingredients.

The Best Spicy Chicken Sandwich

chicken thighs (pounded to even thickness)

buttermilk (see notes below)

tbsp Sriracha (or your favorite hot sauce)

all-purpose flour

cornstarch

paprika powder

garlic

mayonnaise

tbsp Sriracha (or your choice of hot sauce)

cooking oil (for frying)

burger buns (lightly toasted with butter)

lettuce, tomato, and/or pickles (sliced,

In a medium bowl, combine buttermilk, Sriracha, salt, pepper, and garlic powder. Add chicken thighs and marinate in the fridge for at least 4 hours or overnight.

Whisk together flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder in a large bowl.

Add 2 tbsp of the marinade to the mixture and mix with a fork. Dredge the chicken with the flour mixture, making sure each piece is evenly coated. Prepare the sauce by mixing together Sriracha and mayonnaise.

Heat oil in a deep skillet until it reaches 325˚F (165˚C). Fry the chicken for about 3-4 minutes on each side, or until golden brown. The thickest part of the chicken should register 165˚F (75˚C).

Generously spread the spicy mayo on both sides of the buns and add your preferred toppings and the chicken. Serve immediately and enjoy!

Our Spicy Chicken Sandwich features juicy chicken breast coated with a spicy breading and fried to perfection.

Spicy Chicken Sandwich

chicken breasts (cutlets or tenderloins)

salt

hamburger buns

iceberg lettuce

Cajun seasoning (plus more for extra heat)

eggs

hot sauce (plus more for extra heat)

milk

saltine crackers (one sleeve, crushed)

Cajun seasoning

lemon juice (freshly squeezed)

First, start by preparing the dry and wet mixes.

In a shallow dish, combine the flour, Cajun seasoning, and salt. When dipping the chicken in the dry mix and shake off any excess.

First Dry Mix

In a separate shallow dish, use a fork or whisk to beat together the eggs, hot sauce, and milk. When dipping the chicken into the egg mixture, letting the excess drip back into the dish.

Wet Mix

Use a spoon to combine the crackers, flour, and Cajun seasoning. When dipping the chicken into this mixture and pat gently to ensure the cracker mixture sticks to the chicken.

Second Dry Mix

In a heavy bottomed skillet or pan, heat about 2 inches of oil over low to medium heat (oil should reach 350 degrees F.). While the oil heats, prepare the chicken.

Season both sides of the chicken with salt and pepper. Then follow a dry, wet, dry method of dipping the chicken beginning with the flour and Cajun seasoning mix and ending with the saltine cracker mix.

Place the dipped chicken into the hot oil and cook for 7 to 8 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165° on an instant read thermometer. Take care not to cook the chicken too quickly, otherwise, the outside will burn but the inside will be under cooked.

While the chicken cooks, toast the buns and make the Cajun mayonnaise. In a small bowl, combine the mayonnaise, lemon juice, and Cajun seasoning. Place the mayonnaise into the refrigerator until ready to serve.

After the chicken cooks, place it on a wire rack to cool and assemble the sandwiches. Place 1 to 2 tablespoons of mayonnaise on the tops and bottoms of each bun. Add 1 to 2 slices of lettuce on the bottom bun, then add a piece of chicken. Finally, add the top bun, and serve with chips and a pickle.

Making the Fried Chicken Sandwich

This Chipotle Chicken Grilled Cheese is the chicken sandwich you never knew you needed. It&#039;s simple to make and bursting with flavour!

Chipotle Chicken Grilled Cheese Sandwich

small-medium sized thick slices of Sourdough

tbsp Chipotle Paste ((see notes))

Lime, (juice only)

tsp Smoked Paprika

tsp EACH: Onion Powder, Garlic Powder

Salt & Black Pepper, (to taste)

Butter, (as needed)

Chicken

In a large bowl combine softened cream cheese with lime juice, chipotle paste, smoked paprika, onion powder, garlic powder and a pinch of salt &amp; pepper. Add chicken and cheese and gently stir to combine. Don&#039;t be too rough and mash the chicken or it&#039;ll dry up and go mushy/tough.

Sandwich

In a large frying pan with the heat OFF add 2-4 slices of bread (depending on size of pan). Spread with butter then flip over so they&#039;re butter-side-down. Top with chipotle chicken then add a second slice of bread on top. Spread with butter then turn heat to low-medium.

Fry both sides until golden brown with the chicken completely warmed through. Repeat second batch if needed then slice in half and enjoy!

Wow! This takes grilled cheese to a whole new level! Sourdough is always a great choice when it comes to grilled cheese!

This grilled cheese is calling my name!! I cannot wait to try it this weekend!

Now this sounds like a grilled sandwich I absolutely have to try! Such a simple and delicious lunch with plenty of flavour!

WOW - this is the ULTIMATE grilled sandwich. LOVE IT!

Just found dinner tonight!  So easy and so cheesy!  I was recently introduced to smoked paprika and love finding recipes to use it in!

https://www.youtube.com/watch?v=ytLCZlSTYjE

This Chipotle Chicken Grilled Cheese is the chicken sandwich you never knew you needed. It's simple to make and bursting with flavour! Chris x

FULL WRITTEN RECIPE HERE: https://somethingaboutsandwiches.com/chipotle-chicken-grilled-cheese/

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Who’s really winning the chicken sandwich wars? This baby … that’s who. Featuring crispy, crunchy, restaurant-style fried chicken drenched in a hot and buttery Frank’s RedHot® Original Hot Sauce concoction and served on pillowy rolls, this spicy chicken sandwich is #1 in our book. (But hey, may the best sammie win!)

RedHot Spicy Chicken Sandwich

FRANKS RedHot Original Cayenne Pepper Sauce divided

buttermilk divided

thinly sliced boneless skinless chicken breast cutlets (about 1 pound)

flour

tsps baking powder

vegetable oil

tbsps butter

white sandwich rolls

Dill pickle slices optional

step 1

WHISK 1/2 cup of the RedHot Sauce and 2/3 cup of the buttermilk in large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.

step 2

MIX flour and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish. 

step 3

REMOVE chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture. 

step 4

HEAT oil to 375°F in 10-inch skillet. Fry chicken, two pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.

step 5

MIX remaining 1/4 cup RedHot Sauce and butter in small bowl. Brush fried chicken evenly with sauce mixture. Serve chicken on rolls with pickles, if desired. 

This Homemade McDonald’s McSpicy Chicken Chicken Burger recipe is the ultimate crispy chicken sandwich! Featuring juicy and crunchy buttermilk fried chicken and homemade spicy mayo, you can experience a real spicy McSpicy whenever you want for a seriously epic lunch!

McDonald's McSpicy Chicken Burger Recipe

Tbsp paprika

basil

sage

chicken thighs

Tbsp spice mix

buttermilk

Tbsp salt

Cup flour

tsp baking powder

salt and pepper

Oil,

Spicy mayonnaise

lettuce

burger buns

See how to make a McDonald's McSpicy Chicken Burger at home with this easy recipe! This homemade McDonald's McSpicy chicken burger recipe shows how to marinate, bread and fry the chicken to get it golden brown and how to assemble the homemade McDonald's McSpicy chicken burger.

Better than McDonald’s McSpicy Chicken Burger Recipe

crispy chicken pieces slathered in chili oil and served on a brioche bun with lettuce amd pickle chips.

Nashville Hot Chicken Sandwiches

chicken thighs (boneless and skinless)

Tablespoons tabasco

corn starch

cayenne powder

brown sugar

dill pickle chips

brioche burger buns

Mix together the buttermilk and hot sauce in a large bowl then add in the chicken pieces taking care to make sure they are esch covered with the mixture.  Let the chicken marinate here for at least 4 hours.

to marinate the chicken

Work with one piece at a time. Take a chicken thigh and dredge it in the flour mixture taking care to shake off any excess flour. Place the flour-coated chicken thigh in the egg mixture and cover both sides before returning to cover it with flour again and then on to the plate to rest. Continue until all the chicken is breaded.

To bread the chicken.

Pour a couple of inches of oil into a high walled skillet then heat to 350ºF.  The temperature dial of your burner should be around medium.  Gently lower pieces of chicken into the oil using a pair of tongs.  Add as many pieces as you can fit without crowding and cook them about 4 1/2 minutes per side before removing them to rest on a rack. 

Fry the chicken.

Place the cayenne powder, garlic powder, onion powder, paprika and brown sugar into a heat-proof bowl then carefully remove 1/2 cup of the cooking oil from the skillet and add it to the bowl along with the spices.  Stir to mix well and let the oil cool.

Make the chili oil.

Either dip the fried chicken pieces into the bowl of chili oil to cover them or use a brush to brush it over them. Either way make sure to stir the oil up once in a while to keep the spices throughout it as it does settle to the bottom of the bowl.

Spice up the fried chicken pieces

Pile shredded lettuce on the bottom of the bun, add 2 pieces of the spicy chicken then top with a generous serving of pickle chips.

Put the sandwich together.

A reverse-engineered Chick-fil-A spicy chicken sandwich developed over 27 batches and six weeks of testing. The spicy version uses a three-pepper blend of paprika, white pepper, and cayenne applied in two stages: first as a seasoning rub directly on the brined chicken, then again in the seasoned coater. The seeding technique and nonfat milk powder in the breading produce the craggy, golden-brown crust. Fried in peanut oil at 325°F for approximately four minutes and served on a buttered, toasted bun with dill pickles.

Chick-fil-A Spicy Chicken Sandwich

tbsp + 2 1/8 tsp table salt

tsp white pepper

cayenne

mustard powder

water

tsp table salt

tsp MSG

tsp white sugar

tsp paprika

sugar

tbsp + 1 tsp nonfat milk powder

tsp black pepper

milk powder

large eggs (Add 2 eggs per cup of milk)

white hamburger buns

tbsp butter (For toasting buns)

dill pickle slices (Kosher dill

peanut oil (For deep frying. Vegetable or canola oil

Add table salt, white pepper, paprika, cayenne, mustard powder, and garlic powder to a small bowl.

Pour in 1 liter of water and whisk until the salt has totally dissolved. The brine can be stored in the fridge for several weeks.

Make the Spicy Brine

Remove the tenderloin from each chicken breast and set aside. Trim any fat or unsightly bits.

Cut the narrow end off about halfway up the breast. Take the thick half and split it horizontally by butterflying and cutting it in half.

Place each piece under plastic wrap and pound with the smooth end of a meat mallet until thin and uniform in thickness. Each breast should yield about 3 sandwich filets and 1 tenderloin.

Place the chicken in the spicy brine, making sure the filets are fully submerged. Refrigerate for 8 to 12 hours.

Section and Brine the Chicken

Combine table salt, MSG, white sugar, paprika, white pepper, cayenne, and mustard powder in a small bowl. Mix everything together.

Remove the brined chicken from the brine and dry each filet thoroughly with paper towels.

Sprinkle each filet with the spicy seasoning mixture on both sides. These brined and seasoned filets can be stored in the fridge for 2-3 days or vacuum-sealed and frozen for several months.

Apply the Spicy Seasoning Mixture

Add all-purpose flour, granulated sugar, table salt, MSG, nonfat milk powder, baking powder, paprika, white pepper, cayenne, and mustard powder to a large bowl.

Sift everything together to ensure there are no clumps of flour or seasonings.

Stir in the coarse ground black pepper after sifting. You want visible specks of pepper in the finished crust.

Make the Seasoned Coater

Reconstitute 1 cup of skim milk from the nonfat milk powder by following the directions on the box.

Add 2 eggs per cup of milk and whisk until the mixture is totally smooth and homogeneous. Refrigerate if making in advance.

Make the Milk Wash

Heat peanut oil to 325°F (165°C) in a deep fryer or heavy-bottomed pot. Use a deep-fry thermometer to monitor temperature.

Set up a breading station with the brined and seasoned chicken, milk wash, and spicy seasoned coater on a baking sheet with a wire rack nearby.

Take a few tablespoons of the milk wash and add it to the seasoned coater. Squeeze the mixture between your fingers until small clumps form throughout the flour. This is called seeding and creates an extra crunchy crust.

Butter the top and bottom of each bun and toast over medium heat in a pan. Set aside.

Dip each filet in the milk wash, allowing excess to drip off.

Press the chicken into the spicy seasoned coater, pressing down firmly with the palm of your hand to flatten the filet and pack the coating on. Your heels should leave the ground when pressing.

Fry the chicken for approximately 4 minutes and 20 seconds. Adjust time based on filet thickness. The chicken should be golden brown and cooked through.

Remove the chicken to the wire rack and allow to rest for a couple of minutes.

Bread and Fry the Chicken

Place 2 dill pickle slices side by side on the bottom bun. Do not stack the pickles on top of each other.

Assemble the Sandwich

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Top Tags

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The most viewed spicy chicken sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine