Fast Food-Inspired Spicy Chicken Sandwich with Sunny Anderson | The Kitchen | Food Network

Sunny shows us that you can recreate your favorite fast food chicken sandwich yourself at home (and it’s just! as! good!)

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Sunny’s Spicy Chicken Sandwich Remake
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 3 hr 5 min (includes chilling time)
Active: 1 hr 5 min
Yield: 2 sandwiches

Ingredients

Marinade/Batter:
2 boneless, skinless chicken breasts
2 cups buttermilk
1/2 cup hot sauce
2 tablespoons Hungarian hot paprika
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup cornstarch
1 teaspoon baking powder

Sandwich:
2 tablespoons unsalted butter, softened
2 brioche hamburger buns
1/4 cup mayonnaise
1/2 teaspoon chipotle in adobo sauce
6 dill pickle slices

Directions

Special equipment: a deep-fryer or deep-fry thermometer

For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.

Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.

Heat several inches of oil in a pot or deep-fryer to 375 degrees F.

Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.

For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.

Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.

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Fast Food-Inspired Spicy Chicken Sandwich with Sunny Anderson | The Kitchen | Food Network

This is my spicy chicken sandwich thank you thank you i’ve already dropped something to show you how to do it so jeezy i want you to make what is the marinade and will also become part of the dredge at the end okay so that’s buttermilk some hot sauce and you know

My favorite ingredient hot hungarian paprika whisk it all together yes ma’am i’ve got my chicken breasts here now first secret here is there’s so many nooks and crannies and craggles in that chicken breast and i would argue it’s the biggest chicken breasts i’ve ever seen at a fast-food

Location so the way we create that look it’s a real breast to the whole breast it’s a whole breast jeezy it’s crazy you take some kitchen shears you take your chicken breasts and just kind of give it some personality now i’ve never heard of that type of cuff in there because we

Want some of that breading and the batter to get in there and create some nice craggles i like to call it for sure so just create moments that can happen that are gonna give you some crackles now don’t go too far and you don’t have to go all the way through

So look you see what i’ve done here just about six or seven cuts you know maybe eight around it create those little nooks and crannies scientific right into our batter or our marinade it’s become a batter in a minute now you refrigerate this overnight or leave it on your

Countertop for two hours okay if you do refrigerate this make sure before you go to fry it that you put it on the counter top for two hours so it gets room temp okay all right and i bet the cutting of it too helps it cook more evenly because

That one end is so plump and then you have the tapered end so exactly it allows some of that oil to get in there and bring it to the right temperature that’s right jeff you know what’s up i know all right science these are the marinated chicken breasts

Taking them out of the marinade that’s just remember buttermilk hot sauce and the hot hungarian paprika and a lot of people have been to the fast food place this looks really familiar because when you bite into their fried chicken there’s that pink layer of seasoned love

It is all right so look what’s happening here this is going into a bowl of flour oh and then added to that we’re gonna do some baking powder some cornstarch okay and a little bit of water only if needed so start you know giving this a

Nice little whisk and if it’s a pancake consistency leave it if you need a little bit more water to loosen it then you’re gonna add that in and i would say we probably need a little bit more water it all depends how much of your marinade is left over

And just patting these dry okay getting as much off as we can and then a little bit more water yes a little bit more it’s all about the pickle in my opinion a little bit more the pickle because the pickle with the fries i also think and

Then the bun yeah and i would argue that this pickle at this establishment oh look at that so the pickle of this establishment is just not even a typical pickle it’s a little bit thicker and has a little bit more chew to it so it’s your atypical pickle it’s the atypical

Pickle all right so i’m just gonna get a nice internal in this 160. you see that right perfection one section 59. it’s good to take it out right now because that carryover temperature and cooking is going to get it to that 165. uh now i like to kind of keep this on

Crumpled up paper instead of flat yeah jesus hit it with a little bit of salt right as it comes right there and then i’m just going to show you how to dredge and get these in all right so chicken breasts dried off they’re wet so i’m gonna go into some flour

This is like lunacy right in a good way this is creating the crackles you need the crunchy you need the crackle crunch she needs all as close as jeffrey’s ever getting to a fast food restaurant right i saw him at one in the drive-through last night in jersey he does it in

Secret yeah into our batter just like that you fry like that back into the flour are you doing a crusty these are the tricks these are the tricks the restaurants the fast food places they’re doing but it’s nice to see i mean if you’re gonna have food

Make it good food exactly right into the oil that’s peanut oil can also do a vegetable oil if you like and that’ll work so i’ll put one together for you it’s not gonna it’s not gonna be too bad you do want it kind of like right when you got it you know

So we’ve got the buns they are buttered burritos i’m talking about all right buttered inside what’s the mayo so the mayo is very simple it’s just some mayonnaise and a little bit of that sauce from the chipotle and adobo in that little tiny can you only need to

Scoop out like a little bit like a teaspoon for half a cup of mayo you don’t want to blow your lid off so i love mayonnaise to me it’s like a mayonnaise on a fried chicken sandwich it’s it’s really the only thing there’s certain things i’ll eat mayonnaise on one’s like a club

Sandwich like crispy bacon an iceberg you know there’s a fried chicken sandwich otherwise i need to have like flavoring in it all right now i always ask for extra pickles yeah so i’ll give you four yeah per quadrant you know the other good thing about when

You are at the fast food and you ask for extra pickles then they make it fresh yes they do that is sitting there that’s a trick look at that right on top look at that a little bit more i mean that’s for like two people no no that’s one person

We didn’t even drive away we sat in the parking lot in eighth house both times like we are not taking that baby home jeffrey have we met now then yes you gotta just like the place you gotta get it into a pouch and i’m gonna close it up and give it to you

I’m feeling it and that kind of steams up the bun and everything except the bun keeps everything yeah give me a napkin i’m gonna need it yeah this is you gotta put your hair back yeah here can i help you with this yeah you can help me with that one get that

Out and there you have it it’s my spicy chicken sandwich y’all forget away look at that thick kind of taper then you got the thick and the tapered goodness my name is it close it’s better it’s so crunchy and juicy on the inside it’s perfectly cooked and the pickles

And i’m telling you that soft buttered toasted bun it’s toasted to perfection this is a real thing of beauty here you