Keagans Spicy Fried Chicken Sandwich Recipes

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.

Steps:

• Marinade: Combine all ingredients for the marinade (cream, lemon juice, water, cayenne, chili powder, garlic powder, chicken) in a glass container with a lid making sure the chicken is fully covered. Keep in fridge for 2-3 hours before cooking. You can also use a plastic bag but I highly recommend you opt for the glass bowl with lid route #enoughexcuses #plasticfree
• Chili Spice: Add the peppers to a saute pan and heat over medium high heat. Directly after it starts smoking pull off the heat. In batches, grind the peppers to a powder. I use a mortar and pestle. Then add garlic and onion powder. Save two tablespoons of the mixutre for later. Add 1 tablespoon olive oil to a pan and heat on medium high heat, add the rest of your spices and stir for 1 minute. Add 2 cups of rice vinegar. Make a slurry with 1 tablespoon corn starch and 2 tablespoons water and add. Keep on simmer.
• Herb Cream Sauce: Prepare the herbs and add to bowl. Add garlic, lemon juice and sour cream. Stir until combined. Add salt and pepper. Stir. 1-2 tablespoons water to reach desired consistency.
• Fried Onions: Slice 1/2 onion to about 1/4 inch thick slices. Add them to a small bowl and cover with 1 cup milk.
• Breading: Combine all ingredients for breading in a bowl and set aside.
• Finish Chili Spice Sauce: Add 1 tablespoon butter to finish off your sauce.
• Deep Fry: Deep fry onions first. Put onions in breading. Then drop in 350 degree oil. Cook for 5-6 minutes. Remove and place on paper towel. Salt immediately after removal. Now for the chicken, add the reserved spice to the flour breading. Coat chicken by pressing hard into flour making sure to coat the entire surface including cracks and crevices. Drop chicken into the oil. Cook until light golden brown. Remove and let rest for 5 minutes, I use a raised cookie sheet to let them rest. While the chicken is resting, toast the buns. Get the oil back to 350 degrees and fry chicken a second time for about 2 minutes.
• Make the sandwich: Take your toasted bun and add the herb sauce on both sides. Layer the pickles. Add the chicken to the sauce and then remove and place on the pickles. Add a pile of onions and then add another dollop of extra herb sauce. Cut in half and serve with your favorite side.

Steps:

• In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
• Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
• In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
• Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
• Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.

Steps:

• For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight).
• In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
• In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits.
• Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.)
• For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together.
• To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth.
• Spread each bun top with the ginger mayo. Top with some kimchi.
• Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches.

Steps:

• Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.