Hot and Spicy Fried Chicken Sandwiches

• Meat

  • 2 tbsp Bacon fat
  • 2 Chicken breasts

• Produce

  • 1 tbsp Chives
  • 1 tbsp Dill
  • 1/2 tsp Garlic powder
  • 1 tbsp Parsley
  • 1 Red cabbage and carrots

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Dill pickles
  • 2 tbsp Lemon juice
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 tsp Allspice
  • 1/2 tsp Black pepper
  • 2 tbsp Brown sugar
  • 2 1/2 tbsp Cayenne pepper
  • 1 1/2 cups Flour
  • 1 1/4 tbsp Paprika
  • 1 tsp Pepper, ground
  • 1/4 tsp Salt
  • 1 Salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 thick slices White bread or 4 burger buns

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Milk
  • 1 Ranch dressing or sour cream ranch
  • 1 cup Sour cream

Found on theflavorbender.com

Description

Ingredients

• 2 Chicken breasts
• Salt and pepper
• 2 eggs
• ½ cup of milk
• 1 tbsp apple cider vinegar
• 1- 2 tbsp Sriracha
• 1 ½ cups of flour
• ¼ tsp of salt
• 1 tsp ground pepper
• ¼ cup butter
• 2 tbsp bacon fat (or use all butter, or all lard)
• 2 tbsp brown sugar
• 1 tbsp paprika (use 2 tbsps, if youre only using 1 tbsp cayenne pepper)
• 2 ½ tbsp cayenne pepper (use 1 tbsp if you like it less spicy)
• ½ tsp cumin
• 1 tsp allspice
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt to taste
• Oil for deep frying
• 8 thick slices of white bread or 4 burger buns, toasted lightly
• Dill pickles
• Shredded red cabbage and carrots for the colesalw (optional)
• Ranch dressing or sour cream ranch (see below for recipe)
• 1 cup of sour cream
• 1 tbsp chopped dill
• 1 tbsp chopped chives
• 1 tbsp finely chopped parsley
• 2 tbsp lemon juice
• ½ tsp paprika
• Salt and pepper

Directions

• Halve the two chicken breast pieces and pound each piece until its about 1 cm thick.
• Sprinkle salt and pepper on both sides of each piece.
• Mix the ingredients for the egg mix (for dredging). Set aside.
• Mix the ingredients for the flour mix. Set aside.
• Take a piece of chicken and coat it with the flour mix. Then dip it in the egg mix to coat and once more in the flour mix to coat.
• Set it on a wire rack (or on a plate thats sprinkled with flour).
• Heat the oil to about 380°F in a deep, heavy bottomed saucepan.
• Fry the chicken pieces (I only fry 2 pieces at a time to prevent overcrowding) for about 6 minutes, until the chicken turns golden brown and the internal temperature is at about 165°F.
• Place the chicken on a wire rack (the chicken can also be kept in a warm oven to keep it warm).
• While the chicken is frying, place all the ingredients for the hot sauce in a small saucepan and heat over medium heat to melt the butter and mix all the ingredients to form a paste.
• Once all ingredients are mixed, keep it warm until the chicken is fried.
• Brush the hot sauce generously over the fried chicken.
• Place all the ingredients in a small food processor and pulse to mix well. Add salt and pepper to taste (add more lemon juice if needed too).
• Optional - mix some of the dressing with shredded cabbage and carrots to make a coleslaw.
• Place one piece of spicy fried chicken on a burger bun. Top with dill pickles and sour cream ranch dressing and serve with coleslaw.