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    Home » Recipes » Chicken » Spicy Chicken Sandwich

    Spicy Chicken Sandwich

    Published: June 25, 2018 · Modified: Apr 2, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    The weather is warming up in Los Angeles and something about all the sunshine makes me crave spicy food! I paired a crispy buttermilk fired chicken with a perfectly creamy, tangy slaw and sweet and SPICY habañero honey mustard sauce. All of this came together with a bit of avocado, because California, and a rich brioche bun.

    Spicy Chicken Sandwich
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    A spicy chicken sandwich on a brioche bun with rose wine

    Now I loved this sandwich and you can always pair the spice down to suit your palette but if you are completely adverse to anything with some heat then you at least have to make this coleslaw!! It’s creamy, with just the right amount of tang and so easy! I nibbled on it so much the day this was made that I worried there wouldn’t be enough to shoot!

    Spicy chicken sandwich

    You could say the avocados are the official fruit of California. We grow about 90% of the domestic output, and just by the by, the average American enjoys 7 pounds of them per year! I love the addition of avocado in this recipe because the creaminess really balanced out the spice of the cayenne and habanero peppers.

    how to make a spicy chicken sandwich

    Spicy Chicken Sandwich

    1. Wash and trim any fat or unwanted pieces off of each chicken breast. One chicken breast should be big enough for two sandwiches.
    2. Add chili powder, garlic powder, salt, white pepper, paprika and cumin to a medium bowl. Give it a quick whisk. Dip each chicken piece into the rub. Move it around so that the chicken is evenly covered. 
    3. In a large bowl, pour buttermilk and add chicken to marinate. Cover the bowl with plastic and transfer to the refrigerator for about 2 hours or even overnight. This step will ensure that the chicken is super moist! 
    4. In a large bowl, combine flour, paprika, salt, garlic, ground pepper and cayenne pepper. Give it a whisk. Heat a pot of vegetable oil to 350F over medium high heat. Roll out a paper towel station. Coat each piece of chicken in the flour batter mixture. 
    5. Add up to 4 pieces to the pot to fry. Cook for about 6 minutes. Transfer to the paper towels to cool. 
    6. Chop up about ⅓ of the purple cabbage and ⅓ of the regular cabbage. In a medium large bowl, add sour cream, ranch, caraway seeds, salt, sugar, lemon zest from ½ a lemon, green onions and chives. Add lemon juice and a splash of white wine vinegar. Give it a whisk.
    7. Add in the cabbage slaw. Toss with tongs. 
    8. In a small bowl, add honey mustard, honey and hot sauce. Whisk until combined. 
    9. Chop the peppers into thin slices. Slice the avocados. Add coleslaw, chicken, spicy sauce, pepper and avocados to each brioche bun. Serve with a glass of Sutter Home Rosé.

    Spicy chicken sandwich

    1. Place the coleslaw and chicken on the toasted brioche bun.
    2. Drizzle the habañero honey mustard sauce on.
    3. Place your peppers.
    4. Add a fan of avocado slices.
    5. Add some habañero slices (optional)
    6. Close bun and enjoy!

    Spicy chicken sandwich

    Spicy Chicken Sandwich
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    5 from 2 votes

    Spicy Chicken Sandwich

    A delicious sandwich featuring crispy buttermilk fried chicken, a habañero honey mustard sauce and the best coleslaw ever!!!
    Course dinner, Main Course
    Cuisine American
    Prep Time 15 minutes
    Cook Time 6 minutes
    Total Time 21 minutes
    Servings 6 sandwiches
    Calories 490kcal
    Author John Kanell

    Ingredients

    INGREDIENTS

      For the Chicken Breasts:

      • 3 chicken breasts medium - large
      • 6 brioche sandwich buns
      • 1 cup buttermilk 240ml
      • 1 tsp chili powder heaping
      • ¼ tsp garlic powder
      • ½ tsp kosher salts
      • 1/4 tsp white pepper
      • ½ tsp paprika
      • 1/4 tsp cumin

      For the Batter:

      • 2 cups all-purpose flour
      • 1.5 tsp paprika
      • 1 1/2 tsp kosher salt
      • 2 tsp garlic powder
      • 1 ½ tsp ground pepper
      • 1 ½ tsp cayenne pepper

      For the Coleslaw:

      • ⅓ of a purple cabbage
      • ⅓ of a green cabbage
      • 1.5 tbsp sour cream
      • 1.5 tbsp buttermilk ranch
      • 1/2 tsp caraway seeds
      • 1 pinch kosher salt
      • 1.5 tsp granulated sugar
      • Zest from ½ lemon
      • ½ green onion chopped
      • 2 tbsp chives chopped
      • 1-2 tbsp lemon juice
      • 1 splash white wine vinegar

      For the Assembly:

      • 2-4 jalapeños
      • 2 habanero jalapenos
      • 3 avocados large

      For the Spicy Sauce:

      • 1 tbsp honey mustard
      • 1.5 tbsp honey
      • 1.5 tbsp hot sauce

      Instructions

      INSTRUCTIONS

        For the Chicken:

        • Wash and trim any fat or unwanted pieces off of each chicken breast. One chicken breast should be big enough for two sandwiches.
        • Add chili powder, garlic powder, salt, white pepper, paprika and cumin to a medium bowl. Give it a quick whisk. 
        • Dip each chicken piece into the rub. Move it around so that the chicken is evenly covered. 
        • In a large bowl, pour buttermilk and add chicken to marinate.
        • Cover the bowl with plastic and transfer to the refrigerator for about 2 hours or even overnight. This step will ensure that the chicken is super moist!

        For the Batter:

        • In a large bowl, combine flour, paprika, salt, garlic, ground pepper and cayenne pepper. Give it a whisk.
        • Heat a pot of vegetable oil to 350F over medium high heat. Roll out a paper towel station.
        • Coat each piece of chicken in the flour batter mixture.
        • Add up to 4 pieces to the pot to fry.
        • Cook for about 6 minutes.
        • Transfer to the paper towels to cool.

        For the Coleslaw:

        • Chop up about ⅓ of the purple cabbage and ⅓ of the regular cabbage.
        • In a medium large bowl, add sour cream, ranch, caraway seeds, salt, sugar, lemon zest from ½ a lemon, green onions and chives. Add lemon juice and a splash of white wine vinegar. Give it a whisk.
        • Add in the cabbage slaw. Toss with tongs.

        For the Assembly:

        • In a small bowl, add honey mustard, honey and hot sauce. Whisk until combined.
        • Chop the peppers into thin slices. Slice the avocados.
        • Add coleslaw, chicken, spicy sauce, pepper and avocados to each brioche bun.
        • Serve with a glass of Sutter Home Rose.

        Video

        Nutrition

        Serving: 257g | Calories: 490kcal | Carbohydrates: 42g | Protein: 31g | Fat: 22g | Saturated Fat: 4.5g | Cholesterol: 75mg | Sodium: 1370mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2000IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 2.7mg
        *Nutrition Disclaimer
        Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

        Sponsored by Sutter Home

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        Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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