Spicy Crispy Chicken Sandwich Deluxe

There's just something so satisfying about creating restaurant-style dishes at home, and I love a good chicken sandwich. Crispy, juicy and loaded with flavor, served on a toasted bun with crisp veggies and pickles, it's a perfect 'treat' meal. Making it yourself, you can feel good about knowing exactly what's going into your meal. Skip the drive-through and make this delicious, spicy crispy chicken sandwich the next time you are craving takeout!

INGREDIENTS

Chicken Patty

• 1 Lb. Ground Chicken
• 2 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Cayenne Pepper
• 1 tsp. Paprika
• 2 Tbsp. All Purpose Flour for dusting

Seasoned Flour

• ¾ Cup All Purpose Flour
• ⅓ Cup Cornstarch
• 1 Tbsp. Kosher Salt
• 2 tsp. Cayenne Pepper
• 2 tsp. Paprika
• 2 tsp. Garlic Powder
• 1 tsp. White Pepper

Batter

• 1 Seasoned Flour Recipe (above)
• ¾ Cup Club Soda
• ¼ C. Hot Sauce such as Frank's Red Hot
• Vegetable Oil (for Pan)

Sandwich Components

• Sandwich Buns
• Butter
• Lettuce
• Sliced Tomato
• Pickles
• Sliced Cheese
• Hot Sauce to taste

INSTRUCTIONS

Make sure to read through instructions fully before beginning the recipe so you don't miss any steps!

Step 1: Gather all of your ingredients.

In a small bowl, mix together the seasoned flour ingredients and set aside.

Step 2: In another small bowl, mix together the spices to season your chicken. Add your ground chicken to the larger mixing bowl, and using a fork, thoroughly mix in the seasoning blend. Be careful not to overwork the chicken too much, which may make the meat tough.

Step 3: Divide the chicken mixture into four equal portions, and form into patties. You can eyeball it, about 4 oz each, or use a kitchen scale to weigh out each portion. I love this one from Greater Goods and use it all the time for baking and portioning. You may want to lightly dust your hands with flour when working with the chicken, since it will be sticky, and the flour will definitely help.

Place patties on a parchment lined baking sheet sprayed lightly with cooking spray and pop into the freezer for about 15-20 minutes. This will make the patties easier to handle for the next step.

Step 4: Preheat your oven to 375° F.

Remove the patties from the freezer and have your seasoned flour ready. Quickly coat each chicken patty on all sides, then place back on the baking sheet, returning to the freezer for 30 minutes.

Step 5: Before taking the chicken patties out of the freezer for the second time, add club soda and hot sauce into the flour mixture and whisk thoroughly. Set aside. Heat a cast iron skillet (or other heavy-bottomed pan) over medium high heat and add enough oil to fully cover the bottom.

Step 6: Remove the chicken patties from the freezer, and grab your prepared batter, setting up a workstation near your hot pan.

Working quickly, dredge your cold chicken patties into the batter, coating fully, and place directly into the hot oil. 

Cook for about 3-4 minutes per side, just until lightly golden brown. Chicken will finish cooking through in the oven, but this step in the oil yields a perfect, crispy outside without fully deep-frying the chicken.

Place the partially cooked patties back onto the sheet pan and put them into the preheated oven. Bake for 20 minutes.

Step 7: While the chicken patties are cooking, prepare the fixings for your sandwich, lettuce, tomato, pickles, etc. Once your chicken is fully cooked, you can switch your oven over to the broil setting and toast the buns.  

Step 8: Build your chicken sandwich with toppings and add a generous drizzle of hot sauce onto your patty for some extra kick.

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