Crispy Fried Chicken Sandwich with Red Pepper Sauce
Inspired by a sauce recipe from Spiceology, this chicken sandwich will be a hit with your family!
Things to know:
What do you use red pepper sauce for?
Roasted red bell pepper sauce is smooth and creamy, with a slightly sweet, smoky flavor that will elevate any dish. It comes together in about 10-15 minutes with just a few ingredients. This is so versatile and can be used as a sauce for pasta, grilled meats and fish, or as a dip or spread as well.
What are sweet cherry peppers?
Sweet cherry peppers are small, round, 1–1.5 inch, cherry-shaped peppers known for their thick, crunchy flesh and mild, sweet-tangy flavor. They turn from green to deep, bright red when mature, often pickled or stuffed with cheeses and meats (like prosciutto) for appetizers. These versatile, high-yielding peppers are popular in salads, antipasto, and as pizza toppings. You will find out they are also an amazing addition to red pepper sauce!
Are sweet cherry peppers hot?
This juicy pepper variety comes in red and green and is sweet, slightly tart and mildly spicy. They’re perfect for stuffing with goat cheese, provolone, prosciutto or just eating straight out of the jar.
What can I substitute for sweet cherry peppers?
Cherry peppers (0–1,000 SHU) are best substituted with sweet bell peppers for identical sweetness, texture, and nutritional profile per USDA data. For mild heat, use red jalapeños at 50% reduced quantity. Avoid hot peppers like serrano unless recipe specifically requires heat.
What sauce is good for a fried chicken sandwich?
Just sriracha and Mayo is fine on it’s own but little garlic paste, something sharp/vinegary, grated herbs, and a little sprinkle of sugar and you have some FIRE chicken sauce. Our recipe meets those in the middle with a rich savory flavor with a little kick!
Ingredients
For the chicken
6 boneless skinless chicken thighs
1/2 cup + 1/4 cup flour
2 eggs, beaten
For the breading:
1 cup all-purpose flour
2 t garlic powder
1 t parsley
1 t thyme
2 t smoked paprika
1 T Cajun seasoning (we used Spiceology’s ThunderDust)
vegetable oil for frying
hoagie buns or focaccia bread
mayo
6 slices smoked provolone
6 pieces leafy lettuce
For the pepper spread
2 T Spiceology’s Tomatador seasoning
1 cup White onion, diced
6 cloves garlic
2 T sugar
1/2 cup rice vinegar
2 cups roasted red bell peppers
1 quart Sweet cherry peppers
1. Combine the pepper spread ingredients in a blender and pulse till semi smooth.
2. Place in large bottom saucepan and bring to a light boil.
3. Reduce till it thickens, approximately 10-15 minutes.
4. Jar and refrigerate until ready to use.
5. Set up for 3 station dredging: one flat bowl or plate with 1/2 cup of flour, one bowl or place with the beaten eggs and 1 bowl or plate of the breading ingredients, mixed.
6. Pound out the chicken thighs until they are about 1/4 in thick, dredge the chicken in the flour, ensuring it is fully coated, then in the egg wash, then in the breading mixture, then lay on a baking sheet.
7. In either a deep fryer or a large skillet with 1/4 to 1/2 inch of veggie oil over medium heat, heat to 375F.
8. Fry the chicken in batches until the breading is golden brown. Place on a wire rack over a baking sheet.
9. Toast your buns, then add mayo to the bottom bun, then the chicken, top the chicken with the pepper spread, then top with provolone slice. Place the sandwich on a baking sheet and repeat until all sandwiches are constructed.
10. Pop the baking sheet into your oven on broil to melt the cheese.
11. Remove the sandwiches from the over, top the melted cheese with lettuce, then the top bun.
12. Serve and ENJOY!
Equipment used:
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