Harissa Chicken Sandwiches

harissa chicken sandwiches

harissa chicken sandwich

You may have noticed the trend in fried chicken on my blog. For some reason I always try and find the next bigger better fried chicken. (fun fact I also do this with chocolate chip cookies) This sandwich might be the one though. So much flavor and easy to adjust to your personal heat levels. The harissa spices bring a really nice warmth to the breading without being to spicy or salty.  I picked up my harissa seasoning from World Market. I prefer the dry mix because you can add olive oil to the spices to make a paste or leave it dry.

harissa chicken

The secret to exceptionally juicy fried chicken is using chicken thighs. I like to soak them in buttermilk before dipping them into the egg batter. They are almost melt in your mouth tender with a perfect crunchy crust. The real star of the show is the honey harissa mayo spread. It brings a really nice sweet heat that pairs well with some tangy dill pickles.

harissa chicken

Harissa Chicken Sandwiches
Recipe type: Sanwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fried chicken sandwiches with a harissa crust and sweet harissa mayo.
Ingredients
  • 4 chicken thighs
  • 1 cup of milk or buttermilk
  • 2 eggs
  • ½ cup of AP flour
  • 1 cup of panko crumbs
  • 2 tbsp of harissa spice
  • 1 tsp of garlic powder
  • salt and pepper
  • potato buns
  • lettuce
  • tomato
  • dill pickles
  • ½ cup of mayo
  • 1 tsp of honey
  • 1 tsp of harissa spice
  • oil for frying
Instructions
  1. soak the chicken thighs in the milk while preparing the oil
  2. In a deep frying pan heat oil to 350 degrees. (I used canola oil)
  3. Prepare two bowls- one with the eggs beaten and the second with the flour, panko, garlic and harissa
  4. Dip the chicken into the egg then into the flour mix
  5. Season with salt and pepper
  6. Fry in the oil until up to temperature. I usually cook to 160 degrees then let rest until 165
  7. While the chicken is resting mix the mayo, remaining harissa spice and honey.
  8. Toast the buns lightly and spread with the mayo.
  9. Add the pickles and chicken then top with lettuce and tomato.

You can definitely add more or less of the harissa before frying. I usually love my food extra spicy, but these are just perfect with a tiny pinch of heat. Don’t forget the potato buns! They are so soft and just soak up all the juices from the chicken.

I hope you enjoy!

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Hot Fried Chicken – Inspired By The Nashville Classic Recipe

hot fried chicken

I personally have never been to Nashville. It is definitely one of those trips on my bucket list. I always see the most amazing creations on instagram and other forms of social media. They typically stem from Nashville. This recipe is my version of hot fried chicken. Juicy bonless chicken thighs with a very thin salty crust made of panko crumbs and cornstarch. They are then tossed lightly in this amazing peppery hot sauce. I am pretending these are healthy since I removed the fat and skin…

hot fried chicken

I know what you are thinking. How many times do we eat fried chicken a week since I have at least 5 different fried chicken recipes. I promise we really only eat fried chicken maybe once a month. It is just really hard for me to make something the same way every time. There are so many variations in the food world, I feel obligated to try them all!

hot fried chicken

The biggest secret to what makes this recipe so great is the sauce. Instead of using butter and hot sauce which is my typical go to I tried something a little different. I started with some Louisiana hot sauce, added lots and lots of fresh cracked pepper and garlic powder. Then two spoonfuls of the chicken grease. This made the sauce a lot thinner and it was able to coat each piece of the chicken really well.

Hot Fried Chicken - Inspired By The Nashville Classic Recipe
Recipe type: Chicken, Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hot fried chicken inspired by a Nashville classic recipe.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • 1 cup of panko crumbs
  • ½ cup of corn starch
  • 2 tsp garlic powder divided
  • 1 tsp salt
  • 2 tbsp pepper divided
  • 1 tsp cayenne pepper
  • 2 tbsp of smoked paprika
  • 2 eggs
  • 1 cup of milk
  • 1 cup of hot sauce divided
  • canola oil for frying ( I use 2 quarts)
Instructions
  1. Heat the oil to 350 degrees
  2. In a large bowl mix the panko, corn starch, 1 tsp garlic powder, 1 tsp of salt, 1 tbsp of pepper, 1 tsp of cayenne pepper, 2 tbsp of smoked paprika
  3. In another large bowl mix the milk, eggs, and ½ cup of hot sauce
  4. Dip each chicken thigh into the egg mixture then into the panko mixture
  5. I press as much of the panko on as I can
  6. Fry until no longer pink in the middle, about 5 minutes on each side.
  7. Careful not to over crowd the chicken.
  8. I let mine drain over a baking rack onto paper towel, it helps keep the chicken crispy
  9. In a bowl mix the remaining garlic powder, pepper, and hot sauce
  10. Add in 2 tbsp of the used hot oil
  11. Mix together then toss in the chicken
  12. Enjoy!

hot fried chicken

Nothing beats this hot fried chicken, especially for Sunday night dinner! You can serve it alone, with biscuits, or chopped over a salad. Endless possibilities!

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Southern Fried Buffalo Chicken Sandwiches

buffalochicken

I don’t claim to be southern, but fried chicken has a special place in my heart. Growing up my dad, brother and I used to sit around the kitchen eating chicken biscuits drenched in texas pete hot sauce. Flakey butter biscuits wrapped around an extra crispy chicken breast. I personally cannot eat fried chicken without hot sauce. Something about that salty crunch dipped in a vinegary punch of pepper just creates the perfect bite for me. The juicy chicken under those fried bits are just a bonus 😉

Growing up in North Carolina we didn’t have many restaurant options. My roommate and I would drive over the state line to Georgia after work to pick up Chick Fil A sandwiches and buffalo sauce. Of course we would have to eat them on the way home before they were cold!

Now I am lucky enough to have a plethora of restaurants to choose from, but there is just something about cooking in your own kitchen. Deciding on exactly what ingredients you want to form your meals.

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These sandwiches are made with my go to fried chicken recipe dipped in a mild garlic buffalo sauce. I made my own buns, but potato buns would be a great alternative. Something with a really soft buttery texture. I didn’t have any lettuce or pickles on hand, but they would be a great addition!

Southern Fried Buffalo Chicken Sandwiches
Recipe type: sandwich, fried chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Southern fried buffalo chicken sandwiches.
Ingredients
  • 1 pound of chicken breast lightly pounded out
  • 1 cup of AP flour
  • 1 cup of panko crumbs
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 2 heaping tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 egg
  • 1 cup of milk
  • For the sauce
  • ½ stick of salted butter
  • ½ cup of texas pete or hot sauce equivalent
  • 1 tbsp chopped garlic
  • fresh ground pepper to taste (I like mine very peppery)
  • Toppings
  • Mayo
  • Tomato
  • Salt and Pepper
  • Toasted Buns
Instructions
  1. Preheat a fryer or skillet of oil to 350.
  2. Mix together the egg and milk.
  3. Dip the chicken in the mixture.
  4. Whisk together the flour, panko, salt, garlic, and pepper.
  5. Dip the chicken into the flour one at a time.
  6. Let rest for about 5 minutes.
  7. Drop gently into the fryer and fry until golden brown and cooked through.
  8. I usually pull my chicken out at 160 degrees internal temp and let rest.
  9. Sprinkle with salt.
  10. In a sauce pan melt butter.
  11. Add hot sauce and seasonings.
  12. Whisk together and let simmer for about 5 minutes.
  13. Dip chicken into the sauce.
  14. Coat evenly.
  15. Spread 1 tsp of mayo on the top bun.
  16. Add sliced tomato and season with salt and pepper.
  17. Add chicken and close.

I hope you enjoy this recipe as much as I have been!

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Spicy Fried Chicken

spicy fried chicken

There  comes a time in everyone’s life where you have to decide: breast or thigh? I very rarely had fried chicken growing up. In an Italian home you typically have chicken roasted and incorporated into dishes. In my adult life I became very fond of the grilled chicken thigh, but never did I ever think I would be partial to frying chicken thighs. I always preferred breast. I even prided myself in being able to fry such juicy pieces of chicken while using the leanest part available.

Today I am here to introduce you to the fried chicken thigh. And I have no regrets. My signature spicy coating over a boneless skinless thigh retains so much juice and flavor while still being very easy to pull apart. This is crucial if you are serving as a sandwich. That is the biggest problem with fried breast on a sandwich. Trying to take a bite without pulling the entire piece of chicken with you.

For the seasoning I highly recommend using the Kroger brand pork seasoning. It has low salt and is almost 50% paprika which is the key to getting that super dark rich fried chicken coloring. You are welcome to make your own. It is a blend of paprika, brown sugar, pepper, garlic powder, onion powder, and a dash of salt.

chicken thigh

Spicy Fried Chicken
Recipe type: Chicken, Poultry, Fried
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spicy fried chicken bursting with juices and flavor.
Ingredients
  • 1 pound boneless skinless chicken thighs
  • 2 cups of AP flour
  • 1 cup panko crumbs
  • 4 tbsp pork rub
  • 1 tsp salt
  • 2 tsps red pepper
  • 2 cups of milk
  • canola oil for frying
Instructions
  1. Marinate the chicken thighs while the oil is heating in the milk with 2 tbsp of the pork rub.
  2. Heat the oil to 350.
  3. You know it is ready if you sprinkle a little flour over the oil and it immediately bubbles.
  4. Mix together the flour, panko, and seasoning.
  5. Add the chicken making sure to pat the mixture heavily on top.
  6. I like to shake off a little then drop the thigh back into the flour.
  7. Fry 2 at a time or as many as you can without crowding.
  8. The batter will be a deep reddish golden brown.
  9. Cool over paper towels to soak extra oil and lightly salt each piece.

chicken

Try this recipe as a sandwich! My favorite way is sriracha, mayo, lettuce, tomato, and chicken on a potato bun. Or with creamy slaw!

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Jalapeno Honey Butter and Spicy Fried Chicken




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   Honey butter is one of my favorite indulgences. The richness of the salted butter combined with the sweet smooth honey flavor just cannot be beat. This brings back memories of Sunday dinners when I was growing up. My mom usually paired a comforting bowl of chili with corn bread twists and hot honey butter. I wanted to spice things up a little bit and added some jalapeno. It ended up being the perfect balance of salty, sweet and spicy. This entire meal was built around this jalapeno honey butter to be honest. Just try not to eat it all! Savory toast smothered in this butter topped with crispy chicken breast. The side dish possibilities are endless.

What you need:

For the jalapeno honey butter-

1 fresh jalapeno – seeded, ribs removed, and finely chopped

2 tbsp salted butter

1 tbsp honey

For the chicken-

2 chicken breasts

2 cup of flour

1 tsp paprika

1 tsp salt

2 tsp cayenne pepper

1 tsp garlic powder

1 tsp italian seasoning

1 egg

1 cup of milk

peanut oil for frying

Sourdough Bread

Directions:

For the honey butter:

Melt the butter and mix in the jalapenos and honey. Once combined place in the freezer for 10 minutes.

For the chicken:

I preheated a deep fryer with the peanut oil at 375. Mix together the egg and milk. Add chicken and soak while the rest of the ingredients are put together. In a separate bowl mix together flour and spices. Drop chicken into the flour mix and cover entirely. Fry the chicken until internal temp is 155 (the chicken will continue to rise to 165 once you let rest). My chicken was about 1/2 inch thick and took around 15 minutes to fry. Remember to flip the chicken half way through for even coloring.

Let chicken rest for at least 10 minutes then slice in half.

Toast the sourdough bread and top with the chilled butter.

Serve alone or with your choice of side.

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