I tend to think fast food joints are to meals what game shows were to acting careers in the 1970s: a place where they go to die. The hot chicken sandwich has hit fast food eateries and although that’s a dark thing, there’s still hope. Black Eyed Susan’s gave us three bottles of their hot sauce to review recently and I used it to upgrade our patient’s status from critical to stable. Looks like it’ll pull through and make a full recovery.
Ingredients
- 1 lb smoked chicken breast cut into chicken tenders 1.5-inch wide
- 12 cups vegetable oil or 2 of bacon grease if you're not a wuss
- 1 cup buttermilk
- 1 tbsp Blacke Eyed Susan's hot sauce
- 2 large eggs
- 2 cups flour
- 1/4 cup honey
- 2 tbsp Blacke Eyed Susan's hot sauce
- 2 hamburger buns
- 8 slices spicy dill pickles
- 4 tbsp mayonnaise or aioli
Servings: sandwiches
Instructions
- Coat the chicken in your favorite spice rub. Refrigerate it for two hours.
- Heat the oil/bacon grease to 350 F in a pan with sides high enough to contain the splash from frying. Layout a plate with paper towels on it for the finished fried chicken. If you used the bacon grease, flip halfway through to brown both sides.
- Whisk the buttermilk, 1 tbsp hot sauce, and the eggs in a shallow bowl. Put the flour in a second bowl and season it with some salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge it in the seasoned flour and coat it thoroughly.
- Gently drop the chicken into the oil one piece at a time. Fry it until golden brown (about ten minutes). Transfer the cooked chicken to the paper towels and pat off excess oil. Or don't. It's your heart, not mine.
- Stir the honey with remaining two tablespoons of hot sauce.
- Toast the buns. Split the mayo and pickle slices over the top halves. Paint or toss the chicken tenders in the honey and hot sauce mixture. Place the chicken pieces on the sandwiches and serve with chips or fries.
Recipe Notes
Black Eyed Susan's comes in three heat levels.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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