Spicy Chicken Sandwich

This was AWESOME. Not as spicy as I expected with all the spicy things that got put into it (read: didn't taste spicy at all to me). But still SO GOOD. We're talking Chick-fil-a good. And with homemade fries? Just mmm. 

I also learned from this recipe a neat trick for not needing to by self rising flour. Maybe it only works for this recipe, but you mix 1 c flour with 1.5 tsp salt and 1.5 teaspoons of baking powder. Cool. 

Anyway this was delicious. I topped ours with pepperjack cheese, lettuce, mayo, and thought about cutting up a tomato but that seemed like way too much work.

So good!

http://www.foodpeoplewant.com/spicy-fried-chicken-sandwich/

• 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1 cup buttermilk
• 1-2 teaspoons cayenne pepper
• Cajun seasoning for dusting (there are lots of recipes for making cajun seasoning on google if you don't want to buy it)
• 1 cup self-rising flour (1 c flour, 1 1/2 tsp salt, 1 1/2 tsp baking powder)
• 1 teaspoon coarsely ground black pepper
• 2 eggs
• 2 teaspoons hot sauce
• Canola or vegetable for frying (I used exp pressed coconut oil)
• 4 sesame seed hamburger buns
• Toppings (lettuce, cheese, mayo, etc. etc.)

METHOD:

1. Pour the buttermilk into a bowl and whisk in the cayenne pepper.  Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator.
2. Take the chicken out of the refrigerator at least 30 minutes before frying.  In a shallow bowl, lightly beat the eggs with the hot sauce and set aside.  Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.
3. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture.  Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess.  Place on a clean plate and repeat with remaining chicken.
4. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer.  Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch.  Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken.  Keep first batch of chicken warm in a low, 200° oven.
5. Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato.  Serve immediately.