Source : SPICY FRIED CHICKEN SANDWICH _ Food.People.Want.com

Ingredients

Method

Cajun Seasoning

TIPS

2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets1 cup buttermilk1-2 teaspoons cayenne pepperCajun seasoning for dusting (recipe follows)1 cup self-rising flour1 teaspoon coarsely ground black pepper2 eggs2 teaspoons hot sauceCanola or vegetable for frying4 sesame seed hamburger bunsMayonnaise for spreading

4 leaves of butter or leaf lettuceTomato slices for garnish

1. Pour the buttermilk into a bowl and whisk in the cayenne pepper. Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator. Take the chicken out of the refrigerator at least 30 minutes before frying. In a shallow bowl, lightly beat the eggs with the hot sauce and set aside. Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.

2. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture. Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess. Place on a clean plate and repeat with remaining chicken.

3. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken. Keep first batch of chicken warm in a low, 200° oven.

4. Spread each half of the hamburger buns with mayonnaise (orranch dressing) and top with a fried chicken cutlet, lettuce andtomato. Serve immediately.

Ingredients :1 tablespoon paprika1 1/2 teaspoons table salt1 1/2 teaspoons freshly ground black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon cayenne pepper1/2 teaspoon dried oregano1/2 teaspoon dried thyme

Method :1. Stir to combine all the ingredients in a small bowl.2. Store in an airtight jar. Use on fish, chicken and pork.

Soaking the chicken overnight in a spicy buttermilk marinade not only addsgreat heat but also helps tenderize the chicken. If you don’t have self-risingflour on hand, make your own by combining 1 cup of all-purpose flour with1 1/2 teaspoons of salt and 1 1/2 teaspoons of baking powder. I’veincluded a recipe for the Cajun seasoning I make at home, but any store-bought brand will work just as well here. I like the simplicity of a great sliceof tomato, fresh lettuce and mayonnaise on this sandwich, but you couldjust as easily top this chicken with melted cheese, refreshing coleslaw oreven substitute the mayo for some ranch dressing.