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

  1. Season chicken pieces on all sides with 1 tsp seasoned salt and ½ tsp black pepper
  2. Place into baking dish and cover with 2.5 cups buttermilk and 4 oz Tamarind Heads BBQ Sauce. Turn to coat
  3. Chill overnight
  4. Remove chicken from baking dish and discard marinade
  5. Let rest for 30 minutes prior to frying
  6. Meanwhile, sift together the flour, corn starch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder, and paprika 
  7. 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
  8. Dredge chicken pieces into flour, into egg wash, and flour again
  9. Arrange on baking sheet and let rest for 30 minutes for breading to set
  10. Pre-heat oven to 200 degrees and prepare rimmed baking sheet
  11. Fill 12-inch cast iron skillet with 1/3 frying oil and heat to 350 degrees
  12. Carefully lower chicken pieces into the oil - fry white and dark meat separately
  13. Cook for 10 - 15 minutes per side and internal temperature reaches 165 degrees 
  14. Places fried pieces into oven to keep warm
  15. Serve with additional Tamarind Heads BBQ Sauce for dipping
  16. For a breakfast sandwich, add fried chicken to a biscuit with bacon and poached/fried egg