Don’s Spicy Chicken Sandwich 2.0

I just worked up the best Spicy Chicken Sandwich I’ve ever made.

I had three boneless/skinless chicken thighs left from a hibachi chicken I cooked a couple days ago. So tonight I decided to try an entirely new, and slightly bizarre take on a spicy chicken sandwich. It started out wholly keto-friendly until it threw it on a left over bun from last night’s smash burger feast. I really did some seriously bad math on the bun count.

So, buttermilk soak. A cup of milk, 1/8 cup of vinegar, and egg. I put my handheld immersion blender to use on this one. Soak the chicken thighs for 15-30 minutes.

The dredge: And this is just because I have all of this stuff in my lauder.

1/8 cup xanthan gum

1/8 cup almond flour

1/8 cup of psyllium husk powder

1/8 cup of coconut powder

Dustings of…

Kosher salt

Black pepper

Cayenne

Poultry seasoning

Chipolte powder

Dry basil

Take the soaked thighs, dredge, spray with olive oil, air fry 370° for 20 minutes, flip, air fry for 10 more minutes.

For the bottom bun, make an aioli. Mayo (DUKES) of garlic powder, dry basil, onion powder, black pepper.

Plate the sandwich after resting for a couple minutes. Bun, Aioli, sandwich, a slice of American cheese (I had a pile left over from the SmashBurger fest) and mixed greens.

This spicy chicken sandwich is the best one I’ve made. And it is FAR better than the fantastic Popeye’s spicy chicken (which I love, but haven’t eaten for 2 years). This could be done with flour, but I didn’t have any, so I wanted to have some fun. And it turned out perfect.

That is my Memorial Day contribution. I hope everyone had a good holiday.