A few days ago I was perusing one of my favorite Instagram accounts, viagra generic medicine Food52, doctor and I stumbled across this recipe for a spicy fried chicken sandwich with pickles on it. Those of you who know me, see know I am obsessed with spicy chicken sandwiches.
Last year, a friend, who will remain anonymous, turned me on to the Chik-Fil-A sandwich and they are SO amazing. I could eat one everyday! So of course I though I need to try to make this spicy chicken sandwich. Then I looked at the recipe and of course, changed the whole thing because, well that’s just the way I roll.
It’s not that I can’t follow a recipe… ok, maybe I can’t. It’s just that I am so incredibly lazy when I comes to all the right tools. Who has the time to batter chicken and then fry it? Let alone the time it takes to clean up the mess afterwards. Not me. Mother of a 17 month old. No thanks.
So I decided to BBQ the chicken I had and make it up as I go. Even my hubby ate the entire sandwich and said it was super flavorful, despite the heat, and that all the strong flavors surprisingly blended well together. He’s a born and raised Minnesotan and he doesn’t like anything spicier than Ketchup. No joke. But he still ate the whole thing and love it. That’s saying something as he usually gets this dubious look on his face when I tell him I tried something new (Honest, it was only the ONE time that I cooked something so awful as to be inedible!)
So here is my recipe for my Spicy BBQ Chicken Sandwich. And remember, if its gets too hot for you, just slather some more slaw on!
Beat the Heat Chicken Sandwich
1 package chicken breast tenderloins (I buy mine at Aldi)
1/2 bottle of Carolina Gold BBQ sauce (Found at Trader Joe’s)
1 pint good quality Cole Slaw
1/2 cup Mayonnaise (I use Hellman’s/Best’s with Olive Oil)
1 Tablespoon Sriracha Sauce
1 Teaspoon Fresh Lemon juice
4-8 Refrigerator Pickles
Transfer chicken tenders to air tight container and pour 1/2 bottle of Carolina Gold BBQ sauce over. Place in fridge to marinate for at least 2 hours- up to 24 hours.
Preheat your grill. Place chicken tenders on grill and grill 2-4 minutes a side depending on how hot your grill is. Cook until chicken is done. Remove chicken to a bowl and using a hand mixer shred the chicken. Set aside.
In a small bowl, combine the mayo and the Sriracha. Squeeze in about 1 tsp of fresh lemon juice. Stir and slather onto both sides of a Brioche bun.
Top the buns with about 1/2 cup of chicken and 1/4-1/2 cup cole slaw. Add your desired amount of refrigerator pickles. Press the sandwich together and enjoy!