Sometimes you just a need a big ol’ chicken sandwich for dinner (or lunch). I like to layer a crispy fried chicken breast with some fresh veggies on toasted bun. This particular chicken sandwich has got a real kick from both the spicy chicken breast and the homemade spicy mayo. This recipe for some Spicy Chicken Sandwiches is sure going to add a little fun to your weekly menu plan.
For this recipe, I have employed a par-fried and finished in the oven cook for the chicken. I like to do this so that you can have a nice and juicy – not to mention cooked through – piece of chicken on your sandwich. I find that if you try to fry it long enough to cook it through all the way, the outer edges get very dry. The baking rack and baking sheet combo is a must, as you don’t want to place the fried chicken pieces directly on the flat baking sheet. You will lose the crispiness on the bottom side, and no one wants that.
I love bread and butter pickles – I almost always pick them over other types of pickles. So that’s why I use them for this sandwich – both the chips and the juice. This sandwich needs the vinegar and sweet from the pickles to balance the heat from the mayo and the chicken. If you don’t care for bread and butter pickles, you can swap out both the juice and the chips for dill pickles. It will have a slightly different flavor – specifically lose the sweet component – but it will still be tasty.
This is a hefty sandwich, since it uses an entire chicken breast (not a thin-sliced one). My daughter and I actually split one, because it’s such a sizable sandwich. When I make these, I usually just have some potato chips on the side – we really like the Salt & Pepper Crinkle Cut Kettle chips. You could also do a potato salad or even a baked bean would be a nice side option too.
Now Let’s Get Cookin’!
Spicy Chicken Sandwiches
- 6 Hoagie Rolls
- 2 Large Tomatoes sliced
- 1 pkg Tri-color Cole slaw mix discard dressing, if included
- ½ cup Bread & Butter Pickle Juice
- 1 cup Bread & Butter Pickle Chips
- 1 cup Spicy Mayo see recipe below
For the Chicken
- 6 Chicken Breasts
- 3 cups Flour
- ¼ cup Cornstarch
- 2 tbsp Chili Powder
- 1 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 3 Large Eggs beaten
- 2 tsp Salt
- 2 tsp Pepper
- Oil for frying
- Set up a dredging station – Tray 1: one cup of flour, half a teaspoon of chili powder, one teaspoon salt and one teaspoon pepper. Tray 2: eggs, one teaspoon salt and one teaspoon pepper. Tray 3: remaining flour, chili powder, garlic powder, paprika, and onion powder. Coat each piece of chicken (tray 1, then 2, then 3).
- Preheat oven to 400degF.
- In a large frying pan over medium high heat, add enough oil to be half an inch deep. Fry each chicken breast for 3 minutes on each side. Place on baking rack over a parchment paper covered baking sheet. Once all pieces are fried and on the rack, place in oven to bake for 20 minutes.
- On a separate baking sheet, split each hoagie roll and layout face up. Place in oven for last 5 minutes of chicken baking. (You can spray with oil or melted butter if you want extra crispiness).
- In a small bowl, combine coleslaw mix with pickle juice.
- Spread each side of the roll with spicy mayo, top with chicken, tomato, coleslaw mix, and pickles.
Homemade Spicy Mayo
- ¾ cup Mayonnaise
- ¼ cup Sweet Chili Garlic Sauce
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp Cayenne Pepper
- Combine ingredients in a sealable container. Use right away or store (sealed) in the refrigerator for up to 2 weeks.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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