Fast Food-Inspired Spicy Chicken Sandwich with Sunny Anderson | 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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Get the recipe: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-spicy-chicken-sandwich-remake-8318348

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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24 Replies to “Fast Food-Inspired Spicy Chicken Sandwich with Sunny Anderson | Food Network”

  1. I like almost everyone on this show BUT have y'all ever heard the saying "there are too many cooks in the kitchen"? I think that applies here. When all these talented people are together, it feels like they are fighting for the spotlight and nothing is relaxing or natural. Overall, this show is a bust. It doesn't work.

  2. The chicken breast was WAY to large…you should have spliced the breast in half…..of course they are going to endure one bite and say how delicious it was but in truth it was not….lol. Also the chicken was waaaayyyyy to dark to serve. Looked burnt even if it wasn't…. perception is everything.

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