Spicy Fried Chicken Sandwiches
By America's Test KitchenPublished on October 17, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
2 cups shredded red cabbage ⅓ cup jarred sliced jalapeños, plus 2 tablespoons brine¼ cup mayonnaise Salt and pepper 1 tablespoon chipotle chile powder 6 (3-ounce) boneless, skinless chicken thighs, trimmed1 ¼ cups all-purpose flour ½ cup cornstarch ½ cup Vegetable oil 4 large sandwich rolls, split and toasted
Before You Begin
For a less spicy option, you can substitute dill pickle chips for the jalapeños and reduce or omit the chipotle powder, if desired.
Instructions
- Combine cabbage, jalapeños and 1 tablespoon brine, 2 tablespoons mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside.
- Combine chile powder, remaining 2 tablespoons mayonnaise, remaining 1 tablespoon brine, and 1 teaspoon salt in large bowl. Add chicken and toss to coat. Combine flour and cornstarch in zipper-lock bag. Add chicken to bag, seal bag, and shake vigorously to coat.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken to skillet, cover, and cook until chicken is deep golden brown and registers 175 degrees, 8 to 10 minutes, flipping chicken halfway through cooking. Transfer chicken to paper towel–lined plate. Cut each piece of chicken in half crosswise. Divide chicken and slaw evenly among rolls. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 cups shredded red cabbage
⅓ cup jarred sliced jalapeños, plus 2 tablespoons brine
¼ cup mayonnaise
Salt and pepper
1 tablespoon chipotle chile powder
6 (3-ounce) boneless, skinless chicken thighs, trimmed
1 ¼ cups all-purpose flour
½ cup cornstarch
½ cup Vegetable oil
4 large sandwich rolls, split and toasted
Ingredients
2 cups shredded red cabbage
⅓ cup jarred sliced jalapeños, plus 2 tablespoons brine
¼ cup mayonnaise
Salt and pepper
1 tablespoon chipotle chile powder
6 (3-ounce) boneless, skinless chicken thighs, trimmed
1 ¼ cups all-purpose flour
½ cup cornstarch
½ cup Vegetable oil
4 large sandwich rolls, split and toasted
Ingredients
2 cups shredded red cabbage
⅓ cup jarred sliced jalapeños, plus 2 tablespoons brine
¼ cup mayonnaise
Salt and pepper
1 tablespoon chipotle chile powder
6 (3-ounce) boneless, skinless chicken thighs, trimmed
1 ¼ cups all-purpose flour
½ cup cornstarch
½ cup Vegetable oil
4 large sandwich rolls, split and toasted
Why This Recipe Works
Shallow-frying the chicken in a covered skillet makes quick and clean work of this crispy sandwich stuffer.
Before You Begin
For a less spicy option, you can substitute dill pickle chips for the jalapeños and reduce or omit the chipotle powder, if desired.
Instructions
- Combine cabbage, jalapeños and 1 tablespoon brine, 2 tablespoons mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside.
- Combine chile powder, remaining 2 tablespoons mayonnaise, remaining 1 tablespoon brine, and 1 teaspoon salt in large bowl. Add chicken and toss to coat. Combine flour and cornstarch in zipper-lock bag. Add chicken to bag, seal bag, and shake vigorously to coat.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken to skillet, cover, and cook until chicken is deep golden brown and registers 175 degrees, 8 to 10 minutes, flipping chicken halfway through cooking. Transfer chicken to paper towel–lined plate. Cut each piece of chicken in half crosswise. Divide chicken and slaw evenly among rolls. Serve.
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