Spicy Chicken Sandwiches
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 264
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 83
- Sodium
- 616
- Total: 25 min
- Active: 25 min
Ingredients
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 large egg, lightly beaten
1/4 cup buttermilk
1 tablespoon plus 1 cup Louisiana-style hot sauce
1 cup panko breadcrumbs
6 tablespoons salted butter, melted
1/4 cup olive oil
4 toasted buns
1/2 cup pickle chips, drained
Directions
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.