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spicy chicken sandwich

(3 ratings)
Blue Ribbon Recipe by
Amanda Smith
Dunlap, IL

These are so good. These are my husband and I's guilty pleasure. We try to stay away from too many fried foods, but we can't give up our spicy chicken sandwiches.

Blue Ribbon Recipe

Skip buying a chicken sandwich at that popular chain and make one at home with this spicy chicken sandwich recipe. It's so good. The coating has the perfect blend of spices. Once fried, the coating is crunchy. This sandwich is juicy and spicy. Add a little mayo, lettuce, and tomato for the perfect chicken sandwich.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For spicy chicken sandwich

  • vegetable oil for frying
  • 1/3 c
    Franks Red Hot Sauce
  • 1/3 c
  • 1
  • 1 c
    all-purpose flour
  • 2 1/2 tsp
  • 4 tsp
    cayenne pepper
  • 1 tsp
    coarsely ground black pepper
  • 1 tsp
    onion powder
  • 1/2 tsp
  • 1/8 tsp
    garlic powder
  • 4
    boneless, skinless chicken breast filets
  • hamburger buns
  • mayonnaise
  • tomato
  • lettuce

How To Make spicy chicken sandwich

  • Heating oil to 375 degrees.
    If deep-frying, in a deep fryer or cast iron pot, heat 6-8 cups of oil to 375 degrees. If pan-frying, heat 1 1/2 - 2 cups oil (about 1/2 inch in the pan) in a large, heavy-bottomed frying pan.
  • Hot sauce, water, and egg in a bowl. Seasoned flour in another bowl.
    In a large bowl or pie pan, whisk together hot sauce, water, and egg. In a shallow bowl or pie pan, combine flour, salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder.
  • Pounded chicken on a plate.
    Pound each chicken breast with a mallet/tenderizer until about 3/8 inch thick. The chicken may be much larger than the bun when it’s pounded thin. If so, you may want to cut the breast in half before breading to make the chicken fit better on the bun.
  • Chicken coated in flour.
    Coat each fillet in the flour.
  • Chicken coated in hot sauce mixture.
    Then in the hot sauce/water/egg mixture.
  • Coating chicken in flour again.
    Then in the flour again. Repeat the dredge if you would like a thicker coating.
  • Deep frying the chicken.
    After all of the chicken is coated, deep fry for 8 to 12 minutes, or pan fry for 4 to 6 minutes on each side.
  • Fried chicken on a cooling rack.
    After frying, drain excess oil from the chicken by placing it on a cooling rack or on a plate covered with paper towels.
  • Toasting the hamburger buns.
    Grill the faces of the hamburger buns on a griddle or in a dry skillet (optional). Prepare sandwiches with chicken, mayonnaise, lettuce, and tomato.