30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Hot Chicken Sandwich
A step up from the classic, this sandwich features a more complex spice blend and a quick pickle for added tang. It's still approachable for home cooks but delivers a more refined flavor.
Prepare Quick Pickles: Combine Cucumber, White vinegar, Sugar, and Salt in a bowl. Let sit for at least 30 minutes.
In a bowl, combine all Marinade ingredients. Add Chicken and marinate for at least 2 hours, or up to 8 hours.
In a separate bowl, combine all Dredge ingredients.
Remove Chicken from Marinade and dredge thoroughly in the Dredge mixture, ensuring it's fully coated.
Heat about 1 inch of oil (vegetable or canola) in a large skillet to 350°F (175°C).
Carefully fry Chicken for 7-9 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
While Chicken is frying, combine all Sauce ingredients in a small bowl.
Once Chicken is cooked, place it on a wire rack to drain excess oil.
Spread Sauce on both halves of the Brioche buns. Place fried Chicken on the bottom bun, top with Quick Pickles, and cover with the top bun. Serve immediately.
