A spicy hot chicken sandwich combines crispy textures with potent, flavorful heat. This popular dish offers a satisfying crunch, tender chicken, and a fiery glaze. The interplay of rich flavors and varying spice levels creates a memorable meal.
Gathering Your Ingredients
Gather two boneless, skinless chicken thighs (6-8 ounces each). For the brine, you will need two cups of buttermilk, one tablespoon of kosher salt, and one teaspoon of black pepper. The dredging mixture requires one and a half cups of all-purpose flour, half a cup of cornstarch, one tablespoon of smoked paprika, one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of cayenne pepper. For frying, use approximately four cups of peanut oil or another high smoke point oil (e.g., canola, vegetable). The spicy glaze calls for half a cup of hot frying oil, two tablespoons of cayenne pepper, one tablespoon of brown sugar, one teaspoon of chili powder, half a teaspoon of garlic powder, and a quarter teaspoon of ground ginger. For assembly, prepare two brioche buns, four dill pickle slices, and two tablespoons of mayonnaise.
Preparing the Chicken
Prepare a brine for the chicken thighs. Combine two cups of buttermilk with one tablespoon of kosher salt and one teaspoon of black pepper in a bowl. Submerge the chicken thighs, ensuring they are fully covered. Refrigerate for at least four hours, or ideally overnight, to tenderize the meat.
After brining, remove the chicken from the buttermilk, allowing excess liquid to drip off. Prepare the dredging mixture by whisking together one and a half cups of all-purpose flour, half a cup of cornstarch, one tablespoon of smoked paprika, one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of cayenne pepper in a shallow dish. Coat each chicken thigh in this mixture, pressing firmly for a thick, even layer.
Heat approximately four cups of peanut oil in a heavy-bottomed pot or deep fryer to 350-375°F (175-190°C). Place one or two chicken thighs into the hot oil, avoiding overcrowding. Fry each thigh for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown and crisp. Remove the cooked chicken to a wire rack to drain excess oil.
Crafting the Spicy Glaze
While the chicken rests, prepare the spicy glaze. Transfer half a cup of the hot frying oil (350-375°F / 175-190°C) into a heat-safe bowl. The hot oil blooms the spices and extracts their full flavor.
Into this hot oil, whisk two tablespoons of cayenne pepper, one tablespoon of brown sugar, one teaspoon of chili powder, half a teaspoon of garlic powder, and a quarter teaspoon of ground ginger. Whisk for 30 seconds to one minute until combined and fragrant, ensuring the brown sugar dissolves.
Adjust cayenne pepper for desired spice: one tablespoon for milder heat, three or more for extreme. Brown sugar balances the heat, while chili and garlic powders add savory depth. Immediately brush the warm glaze over all sides of each fried chicken thigh.
Assembling and Serving
With the chicken glazed, assemble the sandwiches. Lightly toast brioche buns in a dry pan or under a broiler until golden brown and crisp. This adds texture and prevents sogginess.
Spread mayonnaise on the bottom half of each toasted bun. Place a glazed hot chicken thigh on top. Arrange two dill pickle slices on top of the chicken; their acidity cuts through the richness and heat.
Cap the sandwich with the top half of the toasted bun. Serve immediately to experience optimal crispness, heat, and flavor.
Gathering Your Ingredients
To begin, gather two boneless, skinless chicken thighs, each weighing approximately 6-8 ounces, for the protein base. For the brine, you will need two cups of buttermilk, one tablespoon of kosher salt, and one teaspoon of black pepper. The dredging station requires one and a half cups of all-purpose flour, half a cup of cornstarch, one tablespoon of smoked paprika, one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of cayenne pepper.
For frying, approximately four cups of peanut oil or another high smoke point oil, such as canola or vegetable oil, will be necessary. The signature spicy glaze calls for half a cup of the hot frying oil, two tablespoons of cayenne pepper, one tablespoon of brown sugar, one teaspoon of chili powder, half a teaspoon of garlic powder, and a quarter teaspoon of ground ginger. Finally, for assembly, prepare two brioche buns, four dill pickle slices, and two tablespoons of mayonnaise.
Preparing the Chicken
Begin by preparing a brine for the chicken thighs, which helps to tenderize the meat and infuse it with moisture. Combine two cups of buttermilk with one tablespoon of kosher salt and one teaspoon of black pepper in a bowl. Submerge the chicken thighs completely in this mixture, ensuring they are fully covered, and refrigerate for at least four hours, or ideally overnight, allowing the lactic acid in the buttermilk to gently break down proteins.
After brining, remove the chicken from the buttermilk, allowing any excess liquid to drip off without rinsing. Prepare the dredging mixture by whisking together one and a half cups of all-purpose flour, half a cup of cornstarch, one tablespoon of smoked paprika, one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of cayenne pepper in a shallow dish. Thoroughly coat each chicken thigh in this flour mixture, pressing firmly to ensure a thick, even layer adheres to the surface, which contributes to the sandwich’s crispy exterior.
Heat approximately four cups of peanut oil in a heavy-bottomed pot or a deep fryer to a temperature of 350-375°F (175-190°C). Carefully place one or two chicken thighs into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature and result in soggy chicken. Fry each thigh for approximately 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is a deep golden brown and audibly crisp. Remove the cooked chicken and place it on a wire rack set over a baking sheet to drain excess oil, which helps maintain its crispness.
Crafting the Spicy Glaze
While the chicken rests, prepare the essential spicy glaze that defines the hot chicken sandwich. Carefully transfer half a cup of the hot frying oil, which should still be around 350-375°F (175-190°C), into a heat-safe bowl. The high temperature of the oil is important for properly blooming the spices and extracting their full flavor.
Into this hot oil, vigorously whisk two tablespoons of cayenne pepper, one tablespoon of brown sugar, one teaspoon of chili powder, half a teaspoon of garlic powder, and a quarter teaspoon of ground ginger. The hot oil will immediately begin to infuse with the spices, releasing their aromatic compounds and creating a rich, vibrant sauce. Continue whisking for about 30 seconds to one minute until the mixture is well combined and fragrant, ensuring the brown sugar fully dissolves.
For varying spice levels, the amount of cayenne pepper can be adjusted; for a milder heat, reduce it to one tablespoon, while those desiring extreme heat can increase it to three tablespoons or more. The brown sugar provides a subtle sweetness that balances the intense heat of the cayenne, while the chili powder and garlic powder contribute layers of savory depth. Immediately after whisking, generously brush the warm glaze over all sides of each freshly fried chicken thigh, allowing the oil to penetrate the crispy coating and deliver its fiery flavor.
Assembling and Serving
With the chicken perfectly glazed, the final step is to assemble the sandwiches for immediate enjoyment. Lightly toast the brioche buns, either in a dry pan or under a broiler, until they are golden brown and slightly crisp. This adds texture and prevents the bun from becoming soggy.
Spread a thin layer of mayonnaise on the bottom half of each toasted bun, which provides a creamy contrast to the spicy chicken. Place a generously glazed hot chicken thigh on top of the mayonnaise. Arrange two dill pickle slices on top of the chicken, as their bright acidity cuts through the richness and heat of the sandwich, offering a refreshing counterpoint.
Finally, cap the sandwich with the top half of the toasted brioche bun. Serve the spicy hot chicken sandwiches immediately to best experience their optimal crispness, heat, and flavor combination. This allows the intricate balance of textures and tastes to be enjoyed at its peak.