Spicy, crispy, and packed with so much flavor, this hot chicken sandwich with a touch of brown sugar and chives is sure to satisfy your savory cravings.
These hot chicken sandwiches are spicy, yet crispy and packed with flavor. Hot chicken is all about the sauce, and this one is delicious. It’s definitely spicy, but there’s a little bit of brown sugar that rounds everything out and gives it a touch of sweetness.
I put this hot chicken in between a delicious roll and added chives, mayonnaise, a fresh yellow tomato, and lettuce and it turned out to be one of the best sandwiches I’ve ever made. Nashville hot chicken, which is what this recipe is based on, is normally served with pickles and sliced bread, so if you want to go simple, that is definitely a route you can take. But you won’t regret putting on the other little extras like I did if you’re looking to give it special twist.
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Pan-Fried Spicy Chicken Sandwiches
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy chicken, brown sugar glaze, and fresh toppings make this sandwich a flavor explosion. Perfect for a quick weeknight dinner!
Ingredients
- 1 cups (237 ml) buttermilk
- 1-2 cups (237-473 ml) flour
- Salt
- Pepper
- Oil
- 2 boneless (skinless chicken breasts, halved)
- 1 Tbsp cayenne powder
- 1 Tbsp brown sugar
- 1/2 tsp chile powder
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 4 buns (toasted)
- Lettuce
- Tomato
- Mayonnaise
- Chives
Instructions
- Set up a dredging station: Place buttermilk in one shallow pan and flour in another. Season flour with salt and pepper.
- Dredge chicken breasts in buttermilk, then flour, tapping off excess.
- Heat 1/2 inch of oil in a large, heavy-bottomed pan over medium-high heat.
- Fry chicken in batches, turning to ensure a deep golden brown and an internal temperature of 160°F (71°C).
- Transfer fried chicken to a wire rack over a sheet pan.
- In a small bowl, whisk together cayenne, brown sugar, garlic powder, and paprika. Whisk in 1/4-1/2 cup of the cooled oil.
- Brush the oil mixture over both sides of the chicken.
- To assemble sandwiches: Place lettuce on the bottom bun, add chicken, tomato slices, mayonnaise, and chives on the top bun. Repeat and serve immediately.
Notes
- For extra crispy chicken, use a combination of all-purpose flour and cornstarch in the dredging station.
- To make ahead, prepare the chicken and glaze separately. Reheat the chicken gently before assembling the sandwiches.
- Substitute sriracha or your favorite hot sauce for the cayenne powder to adjust the spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What can I use instead of brown sugar in the spicy chicken sauce?
You can substitute brown sugar with granulated sugar, but consider adding a touch of molasses to replicate the caramel flavor.
How can I adjust the spiciness of the chicken for my family?
To reduce the heat, you can decrease the amount of spices in the sauce and serve the chicken with mild toppings like mayonnaise and lettuce.
What type of roll is best for these spicy chicken sandwiches?
A soft brioche or potato roll works well as it complements the crispy chicken and absorbs the sauce without becoming soggy.
Made these spicy chicken sandwiches for my sister’s birthday BBQ, and everyone wanted the recipe! The kick from the spices was a hit.