SPICY FRIED CHICKEN SANDWICH

By RoketJSquerl

Soaking the chicken overnight in a spicy buttermilk marinade not only adds great heat but also helps tenderize the chicken.

Ingredients

• 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1 cup buttermilk
• 1-2 teaspoons cayenne pepper
• Cajun seasoning for dusting
• 1 cup self-rising flour
• 1 teaspoon coarsely ground black pepper 2 eggs
• 2 teaspoons hot sauce
• Canola or vegetable for frying
• 4 sesame seed hamburger buns
• Mayonnaise for spreading
• 4 leaves of butter or leaf lettuce Tomato slices

Details

Servings 4
Adapted from foodpeoplewant.com

Preparation

Step 1

Pour the buttermilk into a bowl and whisk in the cayenne pepper. Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator. Take the chicken out of the refrigerator at least 30 minutes before frying. In a shallow bowl, lightly beat the eggs with the hot sauce and set aside. Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture. Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess. Place on a clean plate and repeat with remaining chicken. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken. Keep first batch of chicken warm in a low, 200° oven. Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato. Serve immediately. Makes 4 sandwiches