I went the extra mile in executing my spicy fried chicken sandwich by using tenderizing the chicken, seasoning with homemade blend as well as a scotch bonnet pepper powder then introducing a homemade honey, garlic aioli. This handcrafted spicy chicken sandwich takes sandwich making to the next level.
Spicy Fried Chicken Sandwich
Ingredients
4 boneless, skinless chicken breasts
2 bundles shadon beni
8 cloves garlic whole
2 cloves garlic minced
3 tbsp scotch bonnet pepper powder
6 egg yolks
1 whole egg (beaten)
1/2 cup olive oil
1 tsp lime juice or vinegar
2 cups panko bread crumbs
1 cup all purpose flour for dredging
3 tbsp honey
1 head butterhead lettuce
1 purple onion, sliced into rings
oil for frying
coarse sea salt (to taste)
black pepper (to taste)
Fried Chicken Method
Place plastic wrap on a cutting board then place chicken breast on surface and cover with another piece of plastic wrap
Use a meat mallet or rolling pin to flatten the chicken breast to 1/2 inch thickness
Roughly chop shadon beni then put into a mortar and pestle with 8 cloves of garlic and a pinch of sea salt then grind into a paste. You can use a food processor for this as well.
Put chicken, seasoning blend and 2 tbsp scotch bonnet pepper powder into a ziploc bag. Toss and massage until chicken is well coated.
Allow to marinate for a 20 minutes to an hour
Dredge chicken in flour
Toss chicken in egg mixture
Season panko bread crumbs with 1 tbsp scotch bonnet pepper powder, salt and black pepper to taste
Cover chicken with bread crumbs then place on a rack
Bring oil up to temperature
Fry pieces of chicken for 5 minutes or until golden brown
Homemade Honey Garlic Mayo Method
Add egg yolks to a blender and blend for 30 seconds
Add lime juice/ vinegar and 2 cloves of minced garlic
Blend for 30 seconds
Slowly stream in olive oil while blending until mixture becomes thick and homogenous
Transfer to a bowl then season with salt and black pepper
Add honey then combine.
Sandwich Method:
Butter the burger buns then lightly toast
Slather a healthy serving of mayo on both sides of the bread