Ingredients
Lemon Pepper Fried Chicken
- 2 pieces Chicken Breast Boneless
- 2 pieces Brioche Bun You can use your favorite bread
- 6 tbsp AP Flour All Purpose
- 1 tsp Cayenne Pepper
- 1 tsp Lemon Pepper Seasoning
- 1 tsp Garlic Salt
- 1 tsp Onion Powder
- 1 tsp Red Chili Flakes
- 1 tsp Seasoning Salt
- 1 tsp Dried Oregano
- Canola or Vegetable Oil
Spicy Butter Sauce
- 1/4 cup Hot Sauce Frank's Red Hot
- 4 tbsp Butter Unsalted
- 1 whole Lemon Squeezed for Juice
- 1/2 tsp Black Pepper Ground
Instructions
Lemon Pepper Fried Chicken
- Mix flour and spices together in a bowl (lemon pepper seasoning, cayenne pepper, red chili flakes, dried oregano, garlic salt and seasoning salt).
- Coat chicken well, on both sides with mixture. Set to the side.
- Heat your oil to 350F degrees. Test whether its ready putting a pinch of flour in. It should sizzle.
- Add in your chicken and let it fry for about 6 minutes on each side. Tip: Put a lid on the pan to seal in the juices as the chicken cooks. This also creates a barrier for the splashing.
- Warm your buns in the oven while the chicken is cooking.
- Remove the chicken and place on a paper towel to drain.
- Dip/toss chicken in the spicy butter sauce.
- Add cheese to chicken and broil for 30 seconds - 1 minute (depending on the heat of your broiler).
- Build your sandwich and enjoy.
Spicy Butter Sauce
- Add butter, hot sauce, and lemon juice to a pot and let mixture come together. This should happen as soon as the butter begins to melt.
- Whisk to combine
- Add cracked black pepper.
Notes
- Be sure to drain your chicken well to prevent a soggy crust.
- Try creating your own topping combinations.
- Switch out ranch for bleu cheese or any of your other favorite dressings.
Did you know that May is National Burger Month? I have a “thing” for burgers, so I’ve been playing around with a few ingredients to come up with the perfect combo. I’ve tried beef, pork, and now chicken. This Hot Lemon Pepper Fried Chicken Sandwich turned out better than I imagined it would. I think the mixture of spices and spicy butter sauce are what sent it over the moon.
Start by mixing the flour and spices together in a bowl (lemon pepper seasoning, cayenne pepper, red chili flakes, dried oregano, garlic salt and seasoning salt).
Season your chicken really well with salt and pepper. Coat the piece of chicken with the flour (if you have more than one piece of chicken just throw everything in a paper bag and shake well).
Be sure to shake off the excess flour then add the chicken to your oil.
While the chicken is frying, go ahead and get your spicy butter sauce on. Add your butter, hot sauce and lemon juice into a pot, sprinkle in some ground black pepper and stir until the butter melts and the sauce comes together.
You should also get your buns toasted. I go for the quick and easy method of throwing them right on the rack in the oven. Once they come out spread a little butter on each half (top and bottom).
The smoked cheddar adds a really yummy flare to the sandwich and pairs well with the hot saucy chicken. You can buy it by the brick or get it pre-sliced at your local deli.
I like to add a bit of ranch dressing to my buns as well for a little bit of extra moisture. If you don't like ranch, try bleu cheese, or whichever dressing you enjoy dipping your wings in.
Remove the chicken from the pan and set it to the side on some napkins. You want to be sure to catch as much of the excess oil as possible, and quickly because this will ensure a really good crunch on your coating.
Now you want to dip and/or coat your chicken in the spicy butter sauce. Just enough to full coat the chicken, but not enough for the sauce to seep through the crust and make it soggy. Use as much or as little as you'd like.
Then place a few slices of your cheese on the chicken. I like my cheese nice and gooey so I put it in the broiler for about 1 minute, maybe less depending on the heat of your broiler. Mine goes pretty fast – we don't want burnt cheese!
Now its time for assembly. I like to place a bit of mixed greens right on top of the dressing. This acts as both a “salad” and it also creates a barrier between the chicken and the dressing, ensuring the chicken stays crunchy throughout consumption. Place your chicken on top of the greens, add tomato, and any other toppings you like.
Then, top bun it. I also add a bit more of the butter sauce right on top of the chicken because I like my chicken extra saucy.
Here's a variation of the sandwich with Black Forest Smoked Bacon. Like I said, you can add anything, so have fun with this! I know I did.
Ingredients
Lemon Pepper Fried Chicken
- 2 pieces Chicken Breast Boneless
- 2 pieces Brioche Bun You can use your favorite bread
- 6 tbsp AP Flour All Purpose
- 1 tsp Cayenne Pepper
- 1 tsp Lemon Pepper Seasoning
- 1 tsp Garlic Salt
- 1 tsp Onion Powder
- 1 tsp Red Chili Flakes
- 1 tsp Seasoning Salt
- 1 tsp Dried Oregano
- Canola or Vegetable Oil
Spicy Butter Sauce
- 1/4 cup Hot Sauce Frank's Red Hot
- 4 tbsp Butter Unsalted
- 1 whole Lemon Squeezed for Juice
- 1/2 tsp Black Pepper Ground
Instructions
Lemon Pepper Fried Chicken
- Mix flour and spices together in a bowl (lemon pepper seasoning, cayenne pepper, red chili flakes, dried oregano, garlic salt and seasoning salt).
- Coat chicken well, on both sides with mixture. Set to the side.
- Heat your oil to 350F degrees. Test whether its ready putting a pinch of flour in. It should sizzle.
- Add in your chicken and let it fry for about 6 minutes on each side. Tip: Put a lid on the pan to seal in the juices as the chicken cooks. This also creates a barrier for the splashing.
- Warm your buns in the oven while the chicken is cooking.
- Remove the chicken and place on a paper towel to drain.
- Dip/toss chicken in the spicy butter sauce.
- Add cheese to chicken and broil for 30 seconds - 1 minute (depending on the heat of your broiler).
- Build your sandwich and enjoy.
Spicy Butter Sauce
- Add butter, hot sauce, and lemon juice to a pot and let mixture come together. This should happen as soon as the butter begins to melt.
- Whisk to combine
- Add cracked black pepper.
Notes
- Be sure to drain your chicken well to prevent a soggy crust.
- Try creating your own topping combinations.
- Switch out ranch for bleu cheese or any of your other favorite dressings.
Beef and Bacon Wraps with Summer Salad and Basil
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