Fiery Fried Chicken Sandwich Recipe
INGREDIENTS
- 1 whole fryer, cut chicken (8 pieces)
- 6 oz Tamarind Heads BBQ Sauce
- 3 ½ tsp seasoned salt
- 2 tsp freshly ground black pepper
- 3 cups buttermilk
- 3 cups all purpose flour
- 1/2 cup corn starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 3 large eggs
- Oil for fryer (vegetable or peanut)
Prep Time: 1 hour + overnight
Cook Time: 1 hour
Serves: 4
DIRECTIONS
- Season chicken pieces on all sides with 1 tsp seasoned salt and ½ tsp black pepper
- Place into baking dish and cover with 2.5 cups buttermilk and 4 oz Tamarind Heads BBQ Sauce. Turn to coat
- Chill overnight
- Remove chicken from baking dish and discard marinade
- Let rest for 30 minutes prior to frying
- Meanwhile, sift together the flour, corn starch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder, and paprika
- In large bowl, whisk together the eggs, 1/2 tsp seasoned salt, 1/2 tsp black pepper, 1/2 cup buttermilk and 2 oz Tamarind Heads BBQ Sauce
- Dredge chicken pieces into flour, into egg wash, and flour again
- Arrange on baking sheet and let rest for 30 minutes for breading to set
- Pre-heat oven to 200 degrees and prepare rimmed baking sheet
- Fill 12-inch cast iron skillet with 1/3 frying oil and heat to 350 degrees
- Carefully lower chicken pieces into the oil - fry white and dark meat separately
- Cook for 10 - 15 minutes per side and internal temperature reaches 165 degrees
- Places fried pieces into oven to keep warm
- Serve with additional Tamarind Heads BBQ Sauce for dipping
- For a breakfast sandwich, add fried chicken to a biscuit with bacon and poached/fried egg