Sunny's Spicy Chicken Sandwich Remake

Fried chicken soaked in buttermilk and hot sauce, piled on toasted brioche with chipotle mayo and pickles—drive-thru vibes from your own kitchen.

Ingredients

• 2 boneless skinless chicken breasts
• 2 cups buttermilk
• 1/2 cup hot sauce
• 2 tablespoons Hungarian hot paprika
• Kosher salt and black pepper
• Peanut oil, for frying
• 1 1/2 cups flour, plus more for dusting
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 2 tablespoons softened butter
• 2 brioche buns
• 1/4 cup mayonnaise
• 1/2 teaspoon chipotle in adobo
• 6 dill pickle slices

Steps

1. Score 6 to 7 shallow horizontal slits across each breast.
2. Whisk buttermilk, hot sauce, paprika, salt, and pepper; soak the chicken 2 hours at room temperature or overnight in the fridge. Bring back to room temperature before frying.
3. Heat oil to 375°F. Pat the chicken dry (save the marinade). Whisk flour, cornstarch, and baking powder; whisk in marinade until it reaches pancake-batter thickness.
4. Dust the chicken with flour, dip in batter, dust again; fry about 8 minutes until golden and cooked through. Salt lightly and drain.
5. Butter and toast the buns. Stir mayo with chipotle; spread on the bottoms; stack chicken, pickles, and tops. Wrap briefly in foil and serve.

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