inspired by da great chix sammich wars of da summer of 2019 comes my 16 year olds newest fav lol. after all these years he finnally asked if i can make a chix sammich cuz they are his fave n i said uh ya …duh n y now are u just now tellin me this lmfao. we coulda been eatin em for years…kids lol. so he wanted a spicy one like popeyes so here it is. well need

2 large chix breasts

4 large eggs

for brine

buttermilk

yo favorite hot sauces

for dredge

3.c all purpose flour

1.tbs corn starch

1/2.tbs salt

1.ts celery salt

1.tbs onion powder

1.tbs black pepper

1.ts white pepper

1.tbs paprika

1/2.tbs turminic

1.ts cayenne

1.ts garlic powder

1.ts tyme

1/2.ts oregano

1.ts poulty seasoning

for aioli

1/2.c good real mayo. hellmans or dukes. we dont whip round here we maynay. k lol

1/2.ts SLAP YO MAMA hot cajun seasoning. or any creole kind if u cant find it

1.ts lemon juice

1/2.tbs horseradish mustard

1/8.ts onion powder

1/8.ts garlic powder

and to fix up sammich

brioche buns

hot pickles or reg heres mine

k first off lets get on that aioli n its not really one but im not whippin egg yolks n oil n shit lol. i just like callin doctored up mayo that cuz it kinda is but anyway. pretty much get all da stuff n mix it together n off to da fridge to chill n let the flavors merge. slap ya mama is boot the only pre made seasoning i buy cuz its that good n actually has a kick so what better to make a spicy chix sandmich wit🥵😁 also makes a stupid good dippin sauce

now we need to trim da fat and halve our 2 chix breast length wise into 4 halves and pound em down more if there to thick we want boot half a inch thick or less

now off to a bowl to get a buttermilk n hot sauce brine bath. just cover em wit buttermilk n as much hot sauce as u want im usin cayenne based sauces to stay true to my cajun style sammich. cover n fridgerate for at least 4 hours or up to overnite. the longer u brine the juicier the chix😁 make sure u get yo hands n there n mix it up good to get all sides of da burds

after they brined time to mix up all your dredgin ingredients n a large bowl n set up a bowl wit the eggs beaten in it

k now take out a breast🤣😏 lol sorry. i just realized what i said lol. i mean take a fillet out n shake off da buttermilk n coat it n flour real good then dip it n the egg wash then back into the flour n rest on a wire rack while u heat up your oil to 375° n as always. best to keep one hand dry n one hand wet or youll have serious clumps which isnt really a bad thing lol

now drop em in 2 or 3 at a time flippin every few minutes n fry for boot 8 to 10 min or til the thickest parts are at least 170° internal temp using a fast reading meat thermometer. the closer u get to that temp the juicier itll be n also as always be carefull frying shit lol. n watch yo oil temp so it dont drop lower than 350°

after they done n cooled on the wire rack a bit its time to grab yo brioche buns n get to fixin this bad boy up

n there it is. da Riley lol. n now that i know his chickin sammich lovin secret he wants a buffalo version lol. i did make a pepper jack n chipotle one that nite 2 which was awesome

i think one wit slaw n pickles would be good. guess thats next. bye

update…..we made da buffalo one n now thats his fav 🤣 wit blue colored blue cheese