OUT WEST: Food & Lifestyle

Hot Chicken Sandwich

Hot Chicken Sandwich with Jalapeno Buttermilk Sauce

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Crispy, Hot Chicken Sandwich with Jalapeno Buttermilk Sauce is a spicy fried chicken breast tossed in spicy honey sauce, drizzled with jalapeno buttermilk then topped with fresh sliced mango.

Hello….. Summer Sandwiches

My hot chicken sandwich  just got an ooey gooey upgrade. You’re  going to need to break out the stack of napkins on this baby.

It starts with a spicy buttermilk soak, gets double dredged in spicy flour and fried to golden perfection. Then drizzled in the most amazing spicy Cajun honey and topped with creamy jalapeño buttermilk, fresh mango and cilantro. Its the perfect mouthful of heaven.

I found thin sliced chicken breasts at my local grocery. If you can’t find thin sliced, just grab regular chicken breasts and slice thin at home. Lay one chicken breast flat on the cutting board, place the palm of your hand over the top and press down firmly while slicing through lengthwise with a very sharp knife.

**The key to this is to continue pressing firmly with a very flat hand.

Jalapeno Buttermilk Dressing

This creamy dressing is so easy to make with rich buttermilk, mayonnaise, sour cream, cilantro and a whole jalapeño whirled in the blender.

Save the leftover dressing in a Mason jar in the refrigerator for up to 3 days. Jalapeno Buttermilk Dressing is a great addition to your classic taco salad, just drizzle over the top for an added creamy zest. And if you love it over your taco salad, you will definitely want to try it in your burrito.

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Hot Chicken Sandwich with Jalapeno Buttermilk & Fresh Mango

Crispy, spicy fried chicken breast tossed in spicy honey sauce, drizzled with jalapeno buttermilk then topped with fresh sliced mango
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Chicken
Keyword Hot Chicken Sandwich
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4

Ingredients

Chicken

  • 4 chicken breasts, thin sliced
  • 3/4 cup buttermilk
  • 1 tbsp Cajun seasoning such as Zatarains
  • 2 large eggs whisked
  • 3 cups flour
  • 1/3 cup Cajun seasoning such as Zatarains

Spicy Honey Drizzle

  • 3/4 cup honey warmed
  • 3 tsp Tabasco hot sauce
  • 1 tsp Cajun seasoning such as Zatarains

Jalapeno Buttermilk Dressing

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jalapeno whole with seeds
  • 1/4 cup fresh cilantro

Fresh Mango

  • 1 mango peeled, sliced
  • 1/2 lime juiced
  • 1 tsp cilantro

Other Ingredients

  • 2-4 cups vegetable oil for frying
  • 1 tbsp Cajun seasoning
  • 4 Brioche hamburger buns
  • 1 handful cilantro for garnish

Instructions

Chicken

  • Combine 3/4 cup buttermilk, 1 tbsp Cajun seasoning and 2 blended eggs in a large dish. Soak chicken breasts in mixture while you prepare Spicy Honey Drizzle and Jalapeno Buttermilk Dressing.
  • In a large Ziplock bag, combine 3 cups flour and 1/3 cup Cajun seasoning.
  • Place chicken breast, one at a time, in Ziplock bag and shake it up. Remove from Ziplock bag and place back in buttermilk mixture. Then one more time in the Ziplock bag until all chicken breasts have been double coated.
  • Heat vegetable oil in a large , wide rimmed pan, to about 350 degrees. I set my stove top to medium – medium high. You want enough oil to nearly cover the chicken. This is not deep frying, but rather pan frying.
  • Fry chicken breast, turning as each side browns, until fully cooked through. Times will vary depending on thickness of chicken breasts. Internal temp should read 165 degrees.
  • Remove chicken to wire rack and season with more Cajun seasoning right away.
  • Assemble Hot Chicken Sandwiches: Place a spoonful of Jalapeno Buttermilk Dressing on bottom bun, then fried chicken breast, then Spicy Honey Drizzle, then Jalapeno Buttermilk Dressing and finish with sliced mango, cilantro and the top bun.

Spicy Honey Drizzle

  • Combine warmed honey, Tabasco and Cajun seasoning.

Jalapeno Buttermilk Dressing

  • Place buttermilk, mayonnaise, sour cream, jalapeno and cilantro in a blender and pulse until smooth and creamy.

Sliced Mango

  • Toss sliced mango with lime juice and cilantro.

Similar Recipes:

Fried Chicken Sandwich with Poblano Cream Sauce

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Fried chicken sandwiches are super hot right now. Dressed in a smoky poblano cream sauce that delivers all that crunchy goodness with just the right amount of heat. Pickled red onions seal the deal.

We’re headed south of the border for this Fried Chicken Sandwich. Crunchy fried chicken cutlets get smothered in a smoky poblano cream sauce and topped with pickled red onions that bring a zesty brightness to your bite. Poblano peppers are really pretty mild considering that wide range of peppers out there. We roast them bringing out the smoky flavor and remove the seeds leaving the right amount of heat. Paired with creamy mayonnaise and you have the perfect vessel to carry all that crunchiness straight to your mouth.

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Fried Chicken Sandwich with Poblano Cream Sauce

Crunchy fried chicken breast with a smoky poblano cream sauce.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword Chicken Sandwich, Fried Chicken, SW Sandwich
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6

Ingredients

Fried Chicken

  • 1 lb boneless skinless chicken breast cut in half, then sliced horizontally to make three pieces (see notes below)

Wet soak

  • 1 cup buttermilk
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 pinch black pepper

Dry dredge

  • 2 cup flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/2 tsp salt

Poblano Cream Sauce

  • 2 poblano peppers roasted, seeds/skin/stem removed
  • 2/3 cup mayonnaise
  • 1/4 tsp garlic powder
  • 1 slice lime squeezed
  • 1 pinch salt

Pickled Red Onions

  • 1 small red onion very thinly sliced
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper

Other

  • vegetable oil for frying
  • 6 brioche buns toasted
  • 6 pieces iceberg lettuce torn
  • 1/4 cup cilantro chopped

Instructions

  • Combine wet soak ingredients: buttermilk, salt, garlic powder, smoked paprika and black pepper in a large dish. Place chicken breast cutlets in mixture and refrigerate for at least 30 minutes.
  • Combine dry dredge ingredients: flour, onion powder, garlic powder, cayenne and salt in a medium bowl.
  • Coat each breast cutlet in dry dredge then back in wet and a second time in the dredge. Push the chicken into the flour, making sure to really coat the chicken.
  • Heat oil in a large, wide rimmed frying pan to medium heat. Fry chicken, flipping continuously, until golden brown and cooked to an internal temperature of 160 degrees. Transfer chicken to paper towels or a wire rack to cool. Season with salt and pepper immediately.
  • Serve on a toasted brioche bun with poblano cream sauce, pickled onions, iceberg lettuce and cilantro.

Poblano Cream Sauce

  • Combine all ingredients in a small bowl and blend with an immersion blender.

Pickled Red Onions

  • Combine all ingredients in a small bowl and let sit at room temperature for at least 30 minutes and up to 3 days.

Notes

Roasting poblano peppers:  Place poblanos on a sheet pan and under broiler.  Broil until charred, turning to char all sides.  Remove and place In a covered dish for 5 minutes.  Remove to a cutting board.  Peel off skin and remove seeds and stem.
 Making chicken cutlets:  Lay chicken breast flat  a cutting board.  Place one hand on the chicken breast holding it firm and level.  Using a very sharp chef knife, slice through the meat horizontally until you reach the other side.