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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.
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!
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
- 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!
- 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.
- 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.
- 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 Rosé.
- Place the coleslaw and chicken on the toasted brioche bun.
- Drizzle the habañero honey mustard sauce on.
- Place your peppers.
- Add a fan of avocado slices.
- Add some habañero slices (optional)
- Close bun and enjoy!
Spicy Chicken Sandwich
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.
Nutrition
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