Description
Juicy spicy jalapeño chicken sandwich brings zesty flavors from Mexico’s culinary traditions. Crispy breaded chicken, tangy slaw, and spicy mayo create a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Protein
- 4 chicken breasts, 5-6 ounces (142–170 grams) each
- 4 slices of cheese (pepper jack or American singles)
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground black pepper
- 2 teaspoons table salt
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup seasoned flour
- 4 sesame buns or brioche buns
Wet Ingredients and Toppings
- 1 1/2 cups cold water
- 1/2 cup honey
- 1/4 cup hot sauce (Louisiana hot sauce)
- 2 tablespoons melted butter
- Optional: jalapenos or other peppers
- Butter for buns
- 20 slices of bread & butter pickles
- 2 cups shredded iceberg lettuce
- 1 cup mayonnaise
- 1 tablespoon sambal chili paste
- Vegetable or canola oil for frying
Instructions
- Craft a flavorful seasoned flour mixture by thoroughly blending all dry ingredients, ensuring even distribution of spices and seasonings.
- Create a smooth, lump-free chicken batter by gradually incorporating cold water into the seasoned flour, whisking until achieving a silky consistency.
- Prepare the hot honey sauce by vigorously whisking honey and hot sauce, then gradually incorporating warm melted butter. For extra heat, infuse with thinly sliced jalapeno peppers.
- Blend mayonnaise and sambal chili paste until uniform, creating a fiery and creamy spicy mayo condiment.
- Trim chicken breasts of excess fat, then gently pound to an even thickness. Generously coat each piece with batter and refrigerate for 60 minutes to allow coating to set. After chilling, thoroughly dredge chicken in seasoned flour.
- Heat oil in a large skillet to medium-high temperature (approximately 350°F). Carefully fry chicken pieces for 3-4 minutes per side until golden brown and crispy, maintaining an internal temperature of 165°F. Drain on paper towels to remove excess oil.
- Lightly butter and toast burger buns until edges are golden. Layer each sandwich with melted cheese, crisp lettuce, tangy pickle slices, freshly fried chicken, drizzle of hot honey sauce, and a generous spread of spicy mayo.
Notes
- Tenderize chicken evenly by pounding to consistent thickness, ensuring uniform cooking and crispy texture throughout.
- Refrigerate battered chicken for an hour to help coating adhere better and create extra crunchiness when frying.
- Allow oil to reach proper temperature before adding chicken to prevent soggy breading and achieve golden-brown exterior.
- Drain fried chicken on paper towels to remove excess oil and maintain crisp coating.
- Adjust hot honey sauce spice level by adding more or fewer jalapeno slices based on personal heat preference.
- Make gluten-free version by substituting regular flour with almond or rice flour in seasoning mixture.
- Prepare components ahead of time to streamline sandwich assembly and reduce cooking stress.
- Store leftover chicken in airtight container to maintain crispiness when reheating in oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 700
- Sugar: 12 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg