This crispy spicy chicken sandwich is a tribute to bold flavors and culinary creativity. Chef Joelle, in collaboration with '71 Hook, has crafted a dish that embodies the fiery passion of Argentine-style hot sauce combined with the comforting familiarity of a classic fried chicken sandwich. The secret lies in the 1971 Hook hot sauce, which infuses the chicken with its complex, robust flavors, making each bite an unforgettable experience. People love this sandwich for its perfect crunch, juicy chicken, and the tantalizing kick that keeps them coming back for more.
Instructions
- 1
In a bowl, combine buttermilk and 2 tbsp of 1971 Hook hot sauce. Add chicken thighs, ensuring they are fully submerged. Marinate for at least 1 hour in the refrigerator.
Pro tip: For deeper flavor, marinate overnight.
- 2
In another bowl, mix flour, garlic powder, paprika, salt, and black pepper. Dredge marinated chicken in the flour mixture, coating evenly.
- 3
Heat vegetable oil in a cast iron skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 5-7 minutes per side.
Pro tip: Maintain oil temperature at 350°F for best results.
- 4
In a small bowl, whisk together mayonnaise, 1 tbsp 1971 Hook hot sauce, honey, and lemon juice to create the sauce.
- 5
Toast brioche buns lightly in a separate pan until golden.
- 6
Assemble the sandwich by spreading the sauce on both halves of the buns. Place the crispy chicken thigh on the bottom bun, add lettuce and pickles if desired, then top with the other half of the bun.
Chef Tips
- •For extra crunch, double dredge the chicken by repeating the flour coating step.
- •Store leftover sauce in the refrigerator for up to one week.
- •Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.