Jack In The Box Spicy Chicken Sandwich Recipe
Before diving into the delightful pursuit of creating a Jack in the Box spicy chicken sandwich, let’s talk about what to enjoy alongside this culinary marvel.
Equipment
- Bowl
Ingredients
Seasoning Blend:
- 1 teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon onion powder
- 2 tablespoons poultry seasoning
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon celery salt
- 1 teaspoon MSG Accent
Spicy Mayo:
- 1 tablespoon Cajun seasoning
- 1 teaspoon lemon zest
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2-3 tablespoons hot sauce
- ½ cup Duke’s mayonnaise
- 2 teaspoons sweet paprika
- 1 tablespoon honey
Chicken:
- 4 boneless skinless chicken breasts
- 2 cups cultured buttermilk
- 2 cups self-rising flour
- 1 tablespoon cornstarch
- Canola oil for frying
- Brioche buns
Instructions
Step 1: Marinate the Chicken
- First things first, we need to get that chicken marinating. Place the four chicken breasts in a bowl, and pour in the cultured buttermilk. It should be thoroughly coated. Cover the bowl, and let it sit in the fridge for at least one hour. This step is crucial; the longer it marinates, the more flavorful it gets.
Step 2: Prepare the Seasoning and the Flour
- While the chicken is soaking up the goodness, let’s mix our seasoning blend. In a small bowl, combine cayenne pepper, Cajun seasoning, onion powder, poultry seasoning, black pepper, garlic powder, celery salt, and MSG. Stir it well.
- Now, take another bowl and mix the self-rising flour and cornstarch. You want them to be evenly combined for that crispy coating.
Step 3: Mix the Spicy Mayo
- Time to whip up that spicy mayo! In a bowl, stir together the Duke’s mayonnaise, Cajun seasoning, lemon zest, cayenne pepper, hot sauce, sweet paprika, and honey. The result should be creamy with a spicy kick. Set this aside for later.
Step 4: Coat the Chicken
- It’s time for the fun part. Take the marinated chicken out of the fridge. Dredge each piece in the flour mixture, making sure it’s well coated. Shake off any excess flour before moving on. This step is vital since the coating will give that nice crunch we’re after.
Step 5: Fry the Chicken
- Pour canola oil into a deep frying pan, enough to submerge the chicken. Heat the oil to 350°F (175°C). Carefully place your coated chicken breasts in the hot oil – be cautious of any splatter!
- Fry for about 4-5 minutes on each side, or until they reach a golden brown color and an internal temperature of 165°F (74°C). Once done, drain them on a paper towel-lined plate.
Step 6: Toast the Buns
- While the chicken drains, let’s toast our brioche buns. Use a bit of butter in a pan or on the grill, adding the buns until they are golden brown. This adds another layer of flavor and texture.
Step 7: Assemble Your Sandwich
- Here’s where the magic happens. Spread a generous amount of spicy mayo on the bottom half of your toasted brioche bun. Place a crispy chicken breast on top, followed by your favorite toppings such as lettuce, tomatoes, or pickles. Don’t forget another dollop of spicy mayo on the top bun before placing it on your sandwich.
Notes
- Cayenne Pepper: This spice can really pack a punch. Adjust the quantity to suit your spice tolerance.
- Buttermilk: A fantastic tenderizer; its tanginess adds flavor while breaking down proteins.
- Self-Rising Flour: Contains baking powder and salt. If you don’t have it, you can create a substitute with all-purpose flour, baking powder, and salt.
- Spicy Mayo: I enjoy experimenting with various hot sauces. Find your favorite, and don’t hesitate to change it up!
Nutrition
Serving: 501gCalories: 769kcalCarbohydrates: 161gProtein: 62gFat: 22.5gCholesterol: 161mgSodium: 1832mgFiber: 4gSugar: 16g
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