Firecracker Fried Chicken Sandwich – A Food Truck Favorite Lunch

Allergens

Dairy, Gluten, Eggs, Wheat

Ingredients

• 4 large chicken breasts, cut into 1
• inch thick pieces
• 2 cups buttermilk
• 2 cups all
• purpose flour
• 2 cups panko breadcrumbs
• 2 tbsp paprika
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Vegetable oil, for frying
• 4 hamburger buns, split and toasted Firecracker Sauce:
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 1/4 cup honey
• 1 tbsp unsalted butter Pickle Slaw:
• 2 cups shredded cabbage
• 1/2 cup dill pickles, chopped
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the buttermilk and hot sauce for the Firecracker Sauce. Set aside.
2. In another bowl, combine the flour, panko breadcrumbs, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well.
3. Dip each chicken piece in the buttermilk mixture, then coat with the seasoned flour mixture, pressing to adhere. Place on a wire rack set over a baking sheet and let rest for 15 minutes.
4. In a deep frying pan or Dutch oven, heat about 2 inches of vegetable oil to 350°F. Fry chicken pieces in batches until golden brown and cooked through, about 6 7 minutes per batch. Drain on paper towels.
5. For the Pickle Slaw, in a bowl, combine the shredded cabbage, chopped pickles, mayonnaise, apple cider vinegar, salt, and pepper. Toss well.
6. To assemble, spread some Firecracker Sauce on the bottom half of each bun, then top with fried chicken, Pickle Slaw, and the top half of the bun. Serve immediately.

Chef’s Insight

For an extra kick, add more cayenne pepper to the chicken breading and Firecracker Sauce.

Notes

Adjust the spice level according to personal preference. - Serve with your favorite side dish for a complete meal.