Alexandra Hill

spicy chicken sandwich

Alexandra Hill
spicy chicken sandwich
 
IMG_4051.JPG

Another chicken sandwich for your soul!

I made this for my latest appearance for Access Hollywood (AHHHH! Still so crazy). I recipe tested this a couple of times and y’all …THIS WAS SO GOOD! The key is the pickle juice brine for sure and lots & lots of cayenne pepper to make it spicyyyyy!

Pickle juice adds a lot of flavor and it is basically a wet brine so it prevents the chicken breast from drying out which chicken breasts can do and QUICK! Also, adding baking powder gets you this super crispy chicken breasts!

Quick tip - I highly suggest getting a meat thermometer because cooking chicken always scares me and I had an awful, will never forget the experience about under cooking chicken for my college boyfriend so meat thermometer to the rescue!

Try it below and let me know what you think!

Ingredients 

  • 2 chicken breasts, pounded evenly 

  • 1 cup pickle brine juice (I used dill pickle juice & bread + butter pickle juice but feel free to use one or the other) 

  • 1 cup buttermilk 

  • 1 egg, whisked  

  • 3/4 cup all purpose flour (almost one full cup)

  • ½ teaspoon kosher salt 

  • ½ teaspoon black pepper 

  • ½ teaspoon baking powder 

  • 1 teaspoon garlic powder 

  • 1 teaspoon onion powder 

  • 1 teaspoon ancho chili powder

  • 1 teaspoon smoked paprika 

  • 1-2 teaspoons cayenne powder (depending how spicy you want it)

  • Vegetable oil 

  • Deep frying pot or cast iron pan 

    Toppings 

  • 2 potato buns 

  • Dill pickles 

  • Whatever sauce you like!

Directions 

  • Pour the pickle brine juice in a bowl and add the chicken breasts to the bowl. Let marinate for 30 minutes. 

  • In another bowl, combine buttermilk & egg and whisk together so the egg breaks up.

  • In another wide bowl, combine the flour, kosher salt, black pepper, baking powder, garlic powder, onion powder, ancho chili powder & cayenne pepper. Whisk together so it’s all blended together. 

  • After the chicken is marinated, dip the chicken in the buttermilk & egg mixture then dip it into the seasoned flour mixture. Shake off excess then do the process again. 

  • Heat up oil on medium heat to 350 degrees

  • Fry chicken until cooked to 165 degrees, 3-4 minutes or depending how thick your chicken is

  • Once done, place on paper towel to drain off excess oil 

  • Place chicken on bottom bun then top with pickles & top bun.