Jalapeño Fried Chicken Sandwich

Here’s what you’ll need:

For the chicken:

• 1.5–2 lbs skinless, boneless chicken thighs

• Oil of your choice for frying (we like avocado oil)

For the batter:

• 1 cup flour

• 1/2 cup water

• 1 egg

• 2 tbsp (or more) Yellowbird Jalapeño Hot Sauce

• 1 tbsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp pepper

• 1/2 tsp salt

For the breading:

• 2 cups bread crumbs (may need more)

• 1/2 tsp salt

• 1/2 tsp pepper

For the spicy mayo:

• 1/4 cup mayo

• 2 tbsp (or more) Yellowbird Jalapeño Hot Sauce

• 1 tsp lemon juice

For the sandwiches:

• 4 sesame seed brioche buns, toasted

• Lettuce

• Tomato slices

• Swiss cheese

• Pickles

• More Yellowbird Jalapeño Hot Sauce

Instructions:

Fry the chicken:

1. In a large bowl, whisk together all the batter ingredients. Let the batter rest for 20 minutes.

2. While the batter is resting, heat about 1 1/2 inches of oil of your choice in a cast iron skillet to 350°F.

3. In a separate bowl, mix the bread crumbs, salt, and pepper.

4. Pat any excess moisture off the chicken thighs.

5. Dip each piece of chicken into the batter, ensuring all sides are coated. (For extra flavor, let the chicken marinate in the batter for an hour or overnight.)

6. Let excess batter drip off, then coat the chicken completely in the breadcrumb mixture.

7. Working in batches, carefully add 1–3 pieces of chicken to the hot oil at a time, avoiding overcrowding.

8. Fry for about 6 minutes per side, until golden brown and crispy. Internal temp should reach 165°F.

9. Remove chicken and place on a wire rack. Sprinkle with flaky salt while hot.

Assemble the sandwiches:

1. Spread spicy mayo on the toasted buns.

2. Layer lettuce, tomato, Swiss cheese, pickles, and fried chicken.

3. Drizzle with even more Yellowbird Jalapeño Hot Sauce.

4. Smash it all together and take a big, glorious bite.