Soul Food's: The Jalapeño Joyride Crispy Chicken Sandwich

Crispy double-fried chicken, jalapeño cream sauce, pickled heat, and fresh crunchy veggies on a toasted roll. Bright, spicy, and seriously addictive.

Ingredients

Chicken
    •    2 large chicken breasts (cut in half to make 4 cutlets)
    •    1 cup buttermilk
    •    1 tsp hot sauce
    •    1 ½ cups all-purpose flour
    •    ½ cup cornstarch
    •    1 tsp paprika
    •    1 tsp garlic powder
    •    1 tsp salt
    •    ½ tsp black pepper
    •    Oil for frying

Jalapeño Aioli
    •    ½ cup mayonnaise
    •    1 tbsp pickled jalapeño juice
    •    1 tbsp finely minced pickled jalapeños
    •    1 tsp smoked paprika
    •    ½ tsp cumin
    •    ½ tsp garlic powder
    •    ½ tsp onion powder
    •    ½ tsp chili powder
    •    ½ tsp sugar

Pickled Veggies
    •    1 cup shredded carrots
    •    1 cup thin sliced cucumber
    •    2 tbsp rice vinegar
    •    1 tsp sugar
    •    ½ tsp salt

Sandwich
    •    4 brioche buns
    •    Pickled jalapeños

1 Glass/Bottle of Soul Food

Directions

Marinate the Chicken

In a bowl mix buttermilk and hot sauce.
Add chicken and marinate 20–30 minutes.

Make the Veggies

Combine carrots, cucumber, rice vinegar, sugar, and salt in a bowl.
Let sit 10–15 minutes until lightly pickled.

Make the Jalapeño Aioli

Whisk together:
    •    mayonnaise
    •    jalapeño juice
    •    minced pickled jalapeños
    •    paprika
    •    cumin
    •    garlic powder
    •    onion powder
    •    chili powder
    •    sugar

Refrigerate until ready to use.

Bread the Chicken

Mix flour, cornstarch, paprika, garlic powder, salt, and pepper.

Remove chicken from marinade and dredge heavily in the flour mixture, pressing the coating on well.

Let the coated chicken rest 5–10 minutes so the crust sticks.

Double Fry the Chicken

Heat oil to 325°F.

First fry:
Fry chicken 3–4 minutes until lightly golden but not fully crisp.
Remove and rest 3 minutes.

Increase oil to 375°F.

Second fry:
Fry chicken again 1–2 minutes until deep golden and extremely crispy.

Drain on a rack or paper towel.

Build the Sandwich
       Toast buns lightly.
       Spread jalapeño aoli on both sides.
       Add crispy chicken.
       Add pickled jalapeños.
       Add carrot cucumber mix.
       Close and serve.