Pan-Fried Spicy Chicken Sandwiches

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.

Pan-Fried Spicy Chicken Sandwiches

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.

Pan-Fried Spicy Chicken Sandwiches

Pan-Fried Spicy Chicken Sandwiches
 
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.
Author:
Recipe Type: Main
Ingredients
  • 1 cup buttermilk
  • 1-2 cups flour
  • Salt and pepper
  • Oil, for frying
  • 2 boneless, skinless chicken breasts, halved
  • 1 Tbsp cayenne powder
  • 1 Tbsp brown sugar
  • ½ tsp chile powder
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • 4 buns, toasted
  • Lettuce, for serving
  • Tomato, sliced, for serving
  • Mayonnaise, for spreading
  • Chives, for serving
Instructions
  1. Set up a dredging station by placing the buttermilk in one shallow pan and the flour in another. Season the flour well with salt and pepper and mix thoroughly.
  2. Pour in the oil in a large, heavy bottomed pan (I used a cast iron skillet), about ½ inch (we're not deep frying, we're pan frying, but you need at least ¼-1/2 cup of the oil leftover for the sauce). Heat over medium high heat.
  3. Dredge the chicken breasts in the buttermilk and then in the flour mixture, tapping off any excess. Working in small batches as to not overcrowd the pan, fry the chicken, turning to make sure each side is a deep golden brown, and making sure to reach an internal temperature of 160 degrees.
  4. When the chicken is done, transfer to a wire baking rack over a sheet pan. Let the oil cool slightly.
  5. In a small bowl, whisk together the cayenne, brown sugar, garlic powder, and paprika. Whisk in about ¼-1/2 cup of the oil, carefully. Brush the hot oil over both sides of the fried chicken.
  6. To serve, take one of the buns and place a little lettuce on the bottom. Top with one piece of the hot chicken. Layer a slice of tomato or two on top. On the top part of the bun, spread a layer of mayonnaise and sprinkle with chives. Place on top and repeat with remaining sandwiches. Serve immediately.
 

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