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Spicy, Crispy Chicken Sandwich

Why go out and be disappointed with how the fast food industry ruined your food again? Its so easy to make something better and much more real at home! Try it out tonight! You'll never go through that drive thru again! #Sonomnom4u #SpicyCrispyChickenSandwich #BetterthanChikFilA #BetterThanPopeyes #SoYummy

Dry Ingredients:

3 cups Flour

5 TBSP Smoked Paprika

1 TBSP Fresh cracked black Pepper

2 TBSP Garlic Powder

3 tsp Garlic Salt

Wet Ingredients:

8 TBSP Butter, melted

1-1/2 cups Franks RedHot (for Extra Spicy Chicken)

4 boneless skinless chicken breasts, fileted and cut apart to make 8 chicken breasts

8 Brioche buns, toasted in Sriracha Oil

2 TBSP Sriracha oil

To Make:

Pour Sriracha oil in a hot pan and coat the inside of each bun with oil. Toast each bun half inside and set buns aside.

Mix all the dry ingredients into a large bowl until well blended.

Mix Melted Butter and Redhot into a separate medium bowl.

Put all chicken pieces in a large zipper bag and pound them with a mallet.

Pick up a piece of chicken and dip it into the Red Hot Mixture. Shake to remove excess liquid. Dip wet chicken into the flour mixture and coat it completely. Dip it back into the Red Hot mixture and then coat again with flour mixture. Set on a rack and repeat until all pieces have been coated (twice) with the mixture. Let coated Pieces sit on a sprayed plate for about 30 minutes before frying. This will strengthen the batter and adhere it to the chicken better when fried.

Heat Deep Fryer oil to 350°F Don't heat oil too hot or the outside will get too done and the inside will be raw. Fry each piece approximately 7-10 minutes, or until the internal temp of the chicken hits 165°F. When placing the thermometer into the chicken, make sure to go near the thickest part for the most accurate reading. Cooking time varies based on size of chicken pieces.

When internal temp reaches 165°F. remove from oil and place on a cooling rack with papertowels under the rack. Repeat until all chicken pieces are fried to a crispy internal temp of 165°F.

Place each fried chicken piece on a toasted Brioche bun and serve hot with pickles!

Goes great with Hand Cut French Fries!

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