Texas Hot Chicken Sandwich Recipe

Because Texas > Tennessee

she’s beauty and she’s grace

This beloved classic has seen countless variations, from the humble family dinner versions to the fiery Nashville hot chicken. But today, we’re cranking it up with a Texas twist that makes Tennessee’s attempt look like child’s play.

We’re talking about a sandwich that’s bigger, bolder, and bursting with flavors that would make your taste buds do a happy dance. This isn’t just any chicken sandwich; it’s a Texas Hot Chicken Sandwich.

What sets our version apart? It’s all about the heat and the heart. We’ve got a marinade that’s so good, spices that pack a punch, and a sauce that’s pure dynamite. All of this comes together on a toasted potato bun with dill pickles and a tangy chipotle basil ranch that adds the perfect finishing touch.

So, while Tennessee might have started the hot chicken craze, Texas perfected it. This sandwich isn’t just a meal; it’s an experience. Get ready to sink your teeth into the best darn chicken sandwich you’ve ever had.

Texas Hot Chicken Sandwich: because everything's bigger, bolder, and tastier in the Lone Star State.

Texas Hot Chicken Sandwich Full Recipe

Ingredients:

Chicken Marinade:

• 2 (2 lbs) chicken breasts, butterflied and pounded thin

• 2 tbsp cornstarch

• 1 1/3 cups buttermilk

• 2 tbsp pickle juice

• 1 egg

• 1/4 cup Louisiana hot sauce

• 1 tbsp smoked paprika

• 1 tbsp cayenne pepper

• 2 tbsp garlic powder

• 2 tbsp fresh dill, minced

Seasoned Flour:

• 2 cups all-purpose flour

• Salt and pepper, to taste

For Frying:

• Vegetable oil, for frying

Hot Oil Sauce:

• 1 tbsp cayenne pepper

• 1 tbsp packed light brown sugar

• 1/2 tbsp smoked paprika

• 1/2 tbsp garlic powder

• 1/2 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/2 cup hot frying oil

Chipotle Basil Ranch (recipe linked HERE)

Sandwich Assembly:

• Potato buns, toasted

• Dill pickles

Instructions:

Prepare the Chicken:

1. Butterfly the chicken breasts and pound them thin between plastic wrap using a rolling pin or heavy kitchen mallet. Cut each cutlet in half to create chicken patty-sized pieces.

2. In a large bowl or bag, coat the chicken pieces with cornstarch. Add buttermilk, pickle juice, egg, hot sauce, smoked paprika, cayenne pepper, garlic powder, and minced dill. Mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes or up to overnight in the refrigerator.

Prepare for Frying:

1. In a cast iron skillet, heat vegetable oil to 350°F (175°C).

2. In a separate bowl, mix the flour with salt and pepper to taste.

3. Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the seasoned flour, ensuring an even coat.

Fry the Chicken:

1. Fry the coated chicken pieces in the hot oil until golden brown and cooked through, about 3-4 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

2. Remove the fried chicken and place on a wire rack or paper towels to drain excess oil.

Prepare the Hot Oil Sauce:

1. In a heat-safe bowl, combine cayenne pepper, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper.

2. Carefully add 1/2 cup of the hot frying oil to the spice mixture and stir to combine. Let it steep for at least 10 minutes. Strain if desired to remove the grainy texture.

Coat the Fried Chicken:

1. Toss the fried chicken pieces in the hot oil sauce until well coated.

2. Assemble the Sandwiches:

3. Spread the chipotle basil ranch on the bottom half of each toasted potato bun.

4. Place a piece of hot fried chicken on top.

5. Add dill pickles and the top half of the bun.

Serve and Enjoy:

Serve immediately and enjoy your delicious Texas hot chicken sandwiches!

Note: For the chipotle basil ranch recipe, refer to the linked recipe.