- May 3, 2026
- 48
- 182
I was in the mood for a Spicy Chicken sandwich, and I also wanted to try a new updated rub blend, that I have been working on that contains Ghost Chili, Carolina Reaper, and Trinidad Moruga Scorpion
I soaked a boneless skinless chicken thigh that was pounded out a bit thinner, in a mix of buttermilk and a beaten egg for about 15 minutes before going into a mix of flour and the test rub.
The chicken got a double dip and dredge, before sitting out on a plate to let the breading set up a bit while the oil came up to temp.
While the oil came up to temperature I toasted a Brioche bun
The chicken was fried at 325f until golden brown, flipping to make sure it cooked evenly.
The spicy sauce, was made with sour cream, mayo, some of my spicy beer mustard, more of the test rub, and a few dashes of Franks RedHot, the Frank’s was there for a little acidity plus heat, and a bit of color, this was all mixed well.
After the chicken cooked and was drained on a paper towel, I started building the sandwich. The fried chicken went onto the bun and was topped with a generous amount of the sauce, topped with a slice of white onion, and a mix of red wine bread butter pickles and sweet jalapenos
This was no small sandwich, and It had a pretty healthy kick to it, and the taste blows any chain restaurant spicy chicken sandwich out of the water.
I soaked a boneless skinless chicken thigh that was pounded out a bit thinner, in a mix of buttermilk and a beaten egg for about 15 minutes before going into a mix of flour and the test rub.
The chicken got a double dip and dredge, before sitting out on a plate to let the breading set up a bit while the oil came up to temp.
While the oil came up to temperature I toasted a Brioche bun
The chicken was fried at 325f until golden brown, flipping to make sure it cooked evenly.
The spicy sauce, was made with sour cream, mayo, some of my spicy beer mustard, more of the test rub, and a few dashes of Franks RedHot, the Frank’s was there for a little acidity plus heat, and a bit of color, this was all mixed well.
After the chicken cooked and was drained on a paper towel, I started building the sandwich. The fried chicken went onto the bun and was topped with a generous amount of the sauce, topped with a slice of white onion, and a mix of red wine bread butter pickles and sweet jalapenos
This was no small sandwich, and It had a pretty healthy kick to it, and the taste blows any chain restaurant spicy chicken sandwich out of the water.
