This spicy chicken sandwich recipe gives you extra heat when you add Elijah's Ghost Pepper Sauce along with the cayenne pepper. Then you add the buttermilk slaw and herbed mayo that will balance out the spice a little and you'll be left with an amazing, refreshing taste in your mouth!
Spicy Crispy Chicken Sandwich with Buttermilk Slaw Recipe | Elijah's Xtreme
4 skinless, boneless chicken cutlets
1 Tbsp Elijah's Xtreme Ghost Pepper Sauce
1 cup buttermilk
1/4 cup mayo
2 Tbsp basil and chives, chopped and mixed
1/2 cup cornstarch
1 cup all-purpose flour
2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp black pepper
3 large eggs
4 potato rolls
2 Tbsp unsalted butter, room temp
1/4 cup buttermilk
1/4 cup mayo
3 Tbsp apple cider vinegar
1/2 tsp black pepper
1/4 small green cabbage, thinly sliced (2 cups)
1 medium carrot, peeled and coarsely grated
Combine Elijah's Xtreme Ghost Pepper Sauce, buttermilk, and 2 tsp salt into a medium bowl. Add chicken, cover and chill in the fridge for 2 hours.
Combine mayo, basil and chives in a small bowl. Cover and chill in fridge until ready to use.
Place cornstarch in a shallow dish.
Mix flour, paprika, cayenne, garlic powder, black pepper and 1 1/2 tsp salt in another shallow dish.
Lightly beat eggs in one more shallow dish.
Remove chicken from buttermilk mixture and lightly coat chicken in cornstarch, shaking off excess.
Dip chicken in egg mix and then coat in flour mixture, making sure to shake off excess.
Repeat for a second coat and then place chicken on a lightly floured sheet tray and chill for at least 15 minutes or up to an hour.
To make the slaw:
Whisk buttermilk, mayo, vinegar, pepper, honey and 1 tsp salt in a medium bowl.
Add carrot and toss around to mix.
To fry chicken:
Pour oil into a heavy duty pot or pan.
Heat oil over medium-high heat until temp reaches 350F (190C).
Reduce heat to medium, then fry chicken pieces, turning occasionally until turned to a golden brown crisp and internal temp reaches 165F (74C).
Season with salt.
Get ready to serve:
Spread rolls with butter, buttered side down, place in a heated skilled until golden brown and lightly crispy (1 minute),
Spread 1 side of bun with herbed mayo, then layer on chicken, slaw and whatever else you'd like. Top with the other bun and enjoy!