KEAGAN'S SPICY FRIED CHICKEN SANDWICH

Keagan's Spicy Fried Chicken Sandwich image

WOW! In the mood for a flavor packed chicken sandwich? This is the best recipe that will wow your family and friends. Mouth watering deliciousness!

Provided by Sara Andrea @Sara_Andrea

Number Of Ingredients 43

Ingredients

CHICKEN MARINADE (2-3 HRS BEFORE COOKING)
1 lemon, juiced
1 cup(s) heavy cream
1 tablespoon(s) garlic powder
1 1/2 teaspoon(s) chili powder
1 teaspoon(s) cayenne pepper
1/2 teaspoon(s) salt
1 tablespoon(s) soy sauce
1/2 cup(s) water
6 chicken thighs or thin breasts
CHILI SPICE
2 tablespoon(s) mixed peppercorns
4-6 arbol chilis
3-4 pasilla pepper
1 tablespoon(s) garlic powder
1 tablespoon(s) onion powder
1 tablespoon(s) olive oil
2 cup(s) rice vinegar
1 tablespoon(s) corn starch
2 tablespoon(s) water
HERB CREAM SAUCE
1/3 cup(s) chopped parsley
2 tablespoon(s) dill (no stems)
1/8 cup(s) chopped chives
1/8 cup(s) finely minced onion
2 teaspoon(s) minced garlic
1/2 - lemon, juiced
1/2 cup(s) sour cream
1/2 teaspoon(s) salt
1 teaspoon(s) freshly ground pepper
2 tablespoon(s) water
1 tablespoon(s) butter
FRIED ONIONS
1/2 onion, sliced (not too thin)
1 cup(s) whole milk
BREADING
2 cup(s) flour
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
2 tablespoon(s) corn starch
SANDWICH
6 buns, your preference
6 dill pickles, sliced length wise

Steps:

Marinade: Combine all ingredients for the marinade (cream, lemon juice, water, cayenne, chili powder, garlic powder, chicken) in a glass container with a lid making sure the chicken is fully covered. Keep in fridge for 2-3 hours before cooking. You can also use a plastic bag but I highly recommend you opt for the glass bowl with lid route #enoughexcuses #plasticfree
Chili Spice: Add the peppers to a saute pan and heat over medium high heat. Directly after it starts smoking pull off the heat. In batches, grind the peppers to a powder. I use a mortar and pestle. Then add garlic and onion powder. Save two tablespoons of the mixutre for later. Add 1 tablespoon olive oil to a pan and heat on medium high heat, add the rest of your spices and stir for 1 minute. Add 2 cups of rice vinegar. Make a slurry with 1 tablespoon corn starch and 2 tablespoons water and add. Keep on simmer.
Herb Cream Sauce: Prepare the herbs and add to bowl. Add garlic, lemon juice and sour cream. Stir until combined. Add salt and pepper. Stir. 1-2 tablespoons water to reach desired consistency.
Fried Onions: Slice 1/2 onion to about 1/4 inch thick slices. Add them to a small bowl and cover with 1 cup milk.
Breading: Combine all ingredients for breading in a bowl and set aside.
Finish Chili Spice Sauce: Add 1 tablespoon butter to finish off your sauce.
Deep Fry: Deep fry onions first. Put onions in breading. Then drop in 350 degree oil. Cook for 5-6 minutes. Remove and place on paper towel. Salt immediately after removal. Now for the chicken, add the reserved spice to the flour breading. Coat chicken by pressing hard into flour making sure to coat the entire surface including cracks and crevices. Drop chicken into the oil. Cook until light golden brown. Remove and let rest for 5 minutes, I use a raised cookie sheet to let them rest. While the chicken is resting, toast the buns. Get the oil back to 350 degrees and fry chicken a second time for about 2 minutes.
Make the sandwich: Take your toasted bun and add the herb sauce on both sides. Layer the pickles. Add the chicken to the sauce and then remove and place on the pickles. Add a pile of onions and then add another dollop of extra herb sauce. Cut in half and serve with your favorite side.