Hot Mama Crispy Chicken Sandwich Recipe
buttermilk chicken breast + house-made spicy pickles + chipotle aioli + brioche bun + hot sauce (includes fries, house-made chips or dinner side salad)
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Ingredients
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For the Chicken
For the Spicy Pickles
For the Chipotle Aioli
For Assembly
Method
For the Chicken
Marinate the Chicken
In a bowl, combine the buttermilk with salt, pepper, paprika, garlic powder, and onion powder. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Coating
In a separate bowl, mix together the flour and cornstarch. Season with additional salt and pepper if desired.
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the flour mixture, pressing to coat. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
For the Spicy Pickles
Prepare the Brine
In a saucepan, combine white vinegar, water, sugar, salt, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.
Pickle the Cucumbers
Slice the cucumbers into rounds and place them in a jar. Pour the hot brine over the cucumbers, ensuring they are fully submerged. Add crushed garlic cloves. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
For the Chipotle Aioli
Make the Aioli
In a mixing bowl, combine mayonnaise, chopped chipotle peppers, lime juice, garlic powder, and salt. Whisk until smooth and well combined. Adjust seasoning to taste.
For Assembly
Assemble the Sandwich
Toast the brioche buns lightly. Spread a generous amount of chipotle aioli on the bottom bun. Place the fried chicken breast on top, followed by the spicy pickles. Drizzle with hot sauce and place the top bun over the fillings.