Spicy Chicken Sandwich
By Matt Hussey
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 3–4
- Difficulty
- Medium
Ingredients
Breading Slurry
- 1 egg
- ½ cup buttermilk
- 1-2 tablespoon hot sauce
- ½ teaspoon pepper
- ½ cup self-rising flour
- 3-4 chicken breast cutlets
- 1 cup avocado oil
- 4 potato rolls
- 2 tablespoons mayonnaise
- Lettuce
- Tomatoes
Directions
- Pre warm griddle to low heat.
- Set up a breading station with two different bowls. Add panko to one and add slurry items to the other and mix it well.
- Bread chicken cutlets by placing into the slurry bowl first then placing into the panko.
- Add oil to the griddle and after warm, add chicken to the griddle. Flip after 3-4 mins on each side until the chicken reaches 165 degrees.
- Add mayo to buns and toast on the griddle for 1 – 2 mins on each side. Remove.
- Add more mayo then add lettuce, chicken breast, then tomato. Season tomato with salt and pepper.
- Serve and enjoy!
