Spicy Chicken Sandwich (Part 2)
Since I made hot sauce, what better way to try it than with some chicken and beer? 🤣
This was pretty quick and simple, chicken dipped in cornstartch then fried until crispy and double dipped in hot sauce.
The potato balls were shredded potatoes seasoned w/ SPPOG then mixed with corn meal and flour until balls could be formed, and fried until crispy.
Pretzel bun, bacon, fried garlic, red onions, pepperjack, arugula, and for some homemade chipotle ranch, 50/50 mayo/sour cream, and adjust the rest to taste...salt, pepper, garlic powder, onion powder, dill, chives, lemon juice, and chipotles in adobo sauce...I used mostly the sauce part which also helped thin this to the consistency I wanted without having to add buttermilk.
The potato balls need some tweaking but they were thought up at the last minute, sandwich was amazing though 🤣
Okay, so you saw the main event – my epic spicy crispy chicken sandwich! But let me tell you, there's more to this homemade masterpiece than meets the eye. Crafting the perfect sandwich like this isn't just about throwing ingredients together; it's about building an experience, bite by glorious bite. First, that crispy fried chicken is non-negotiable. The secret? A good cornstarch dredge before frying. It gives you that incredible golden, crunchy coating that holds up perfectly, even when drenched in my homemade hot sauce. I love to double-dip the chicken right after it comes out of the fryer, ensuring every inch is coated in that fiery flavor. It’s a game-changer for anyone who loves a serious kick! Now, let's talk about the *layers*. Because what's a great sandwich without them? Starting with that amazing pretzel bun – the slight chewiness and subtle saltiness are the perfect foundation. Then, a generous spread of that chipotle ranch (we'll get to that in a sec!). On top of that, a bed of fresh arugula for a peppery bite. Next comes the star: the fried chicken fillet, still warm and glistening from the hot sauce. Immediately, I pile on the melted pepperjack cheese – it gets beautifully gooey and adds another dimension of spice. A couple of strips of crispy bacon and thinly sliced red onions complete the savory stack. When you cut this *homemade chicken sandwich cut in half*, you get to see all those incredible textures and colors, making it almost as good to look at as it is to eat! And that *chicken sandwich ranch sauce*? Oh, it's everything. My chipotle ranch isn't just any ranch. By using a 50/50 mix of mayo and sour cream as a base, it gets this beautiful creamy texture. Then, adjusting to taste with salt, pepper, garlic powder, onion powder, dill, chives, and a squeeze of fresh lemon juice really elevates it. But the real magic comes from the chipotles in adobo sauce. I mostly use the sauce part to thin it out and infuse that smoky, spicy depth without making it too thick. It’s the perfect cool counterpoint to the intense heat of the chicken. Finally, those *potato balls*. They were a spontaneous addition, but definitely worth mentioning. Shredded potatoes seasoned with SPPOG (salt, pepper, garlic, onion) mixed with cornmeal and flour, then fried until golden and *crispy*. While they were good, I'm thinking next time I might add some cheese into the mix or maybe a touch more seasoning to really make them sing. It's all about experimentation in the kitchen, right? This entire spicy chicken sandwich experience is a testament to how incredible homemade food can be. It’s satisfying, customizable, and honestly, way better than anything you’d get from a drive-thru. Give it a try, you won't regret building these delicious layers!
