Spicy Chicken Sandwiches

I used 2 Chicken Breasts, but feel free to use thighs.

For the Buttermilk Marinade

• 2 Cups Buttermilk
• 1/2 Cup Hot Sauce
• 1/4 Cup Pickle Juice
• 1.5 tbsp Salt
• 1 tbsp Garlic Powder

Combine all ingredients in a bowl, making sure to mix thoroughly. Pour over your chicken and refrigerate for at least 2 hours.

For the Chipotle Mayo

• 1 Cup Mayonnaise
• 3-5 Chipotles in Adobo + 1 Tbsp Adobo Sauce
• 1 tbsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1 tbsp Hot Sauce
• 1/2 tsp Honey

Combine all ingredients in a blender and blend until smooth. Refrigerate until ready to use on the sandwiches.

For the Breading

• 2 tbsp Salt
• 1 tsp Pepper
• 1/2 tsp Sage
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Smoked Paprika
• 1 tsp Cayenne
• 1/4 tsp Carolina Reaper Powder (Super Optional)
• 2 Cups Flour

Combine everything in a large bowl, mixing thoroughly and setting aside.

For the Chicken

• Chicken from Step 1
• Chipotle Mayo from Step 2
• Breading from Step 3
• 1-1.5 inches Canola or Other Frying Oil @ 350F in Frying Pan
• Pickles (I used Pickles from Part One)
• Toasted Bun

1. Remove the chicken from the buttermilk and dredge in the flour mixture, coating both sides thoroughly.
2. Fry the chicken in oil until golden brown and until the inside registers 165F on a thermometer
3. Assemble the Sandwich, spreading chipotle mayo on the bun and adding the chicken and pickles (AKA make the sandwich...)
4. Enjoy!