Spicy Chicken Sandwich
A delicious sandwich featuring crispy buttermilk fried chicken, a habañero honey mustard sauce and the best coleslaw ever!!!
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 chicken breasts (medium - large )
- 6 brioche sandwich buns
- 1 cup buttermilk (240ml)
- 1 tsp chili powder (heaping)
- ¼ tsp garlic powder
- ½ tsp kosher salts
- 1/4 tsp white pepper
- ½ tsp paprika
- 1/4 tsp cumin
- 2 cups all-purpose flour
- 1.5 tsp paprika
- 1 1/2 tsp kosher salt
- 2 tsp garlic powder
- 1 ½ tsp ground pepper
- 1 ½ tsp cayenne pepper
- ⅓ of a purple cabbage
- ⅓ of a green cabbage
- 1.5 tbsp sour cream
- 1.5 tbsp buttermilk ranch
- 1/2 tsp caraway seeds
- 1 pinch kosher salt
- 1.5 tsp granulated sugar
- Zest from ½ lemon
- ½ green onion (chopped)
- 2 tbsp chives (chopped)
- 1-2 tbsp lemon juice
- 1 splash white wine vinegar
- 2-4 jalapeños
- 2 habanero jalapenos
- 3 avocados (large)
- 1 tbsp honey mustard
- 1.5 tbsp honey
- 1.5 tbsp hot sauce
Instructions
- 1
For the Chicken:
- 2
Wash and trim any fat or unwanted pieces off of each chicken breast. One chicken breast should be big enough for two sandwiches.
- 3
Add chili powder, garlic powder, salt, white pepper, paprika and cumin to a medium bowl. Give it a quick whisk.
- 4
Dip each chicken piece into the rub. Move it around so that the chicken is evenly covered.
- 5
In a large bowl, pour buttermilk and add chicken to marinate.
- 6
Cover the bowl with plastic and transfer to the refrigerator for about 2 hours or even overnight. This step will ensure that the chicken is super moist!
- 7
For the Batter:
- 8
In a large bowl, combine flour, paprika, salt, garlic, ground pepper and cayenne pepper. Give it a whisk.
- 9
Heat a pot of vegetable oil to 350F over medium high heat. Roll out a paper towel station.
- 10
Coat each piece of chicken in the flour batter mixture.
- 11
Add up to 4 pieces to the pot to fry.
- 12
Cook for about 6 minutes.
- 13
Transfer to the paper towels to cool.
- 14
For the Coleslaw:
- 15
Chop up about ⅓ of the purple cabbage and ⅓ of the regular cabbage.
- 16
In a medium large bowl, add sour cream, ranch, caraway seeds, salt, sugar, lemon zest from ½ a lemon, green onions and chives. Add lemon juice and a splash of white wine vinegar. Give it a whisk.
- 17
Add in the cabbage slaw. Toss with tongs.
- 18
For the Assembly:
- 19
In a small bowl, add honey mustard, honey and hot sauce. Whisk until combined.
- 20
Chop the peppers into thin slices. Slice the avocados.
- 21
Add coleslaw, chicken, spicy sauce, pepper and avocados to each brioche bun.
- 22
Serve with a glass of Sutter Home Rose.