Spicy Chicken Sandwiches – For My Grandsons

 Spicy Chicken Sandwiches – For My Grandsons


On multiple occasions when I’ve driven my grandson Thomas from his baseball games, and he needed something to eat, the request was always a spicy chicken sandwich from a fast-food place. He has his favorites, but finds most of the places make satisfying sandwiches. It turns out the other two chicken-eating grandsons, Matty and Roscoe, also love spicy chicken sandwiches. But they have different favorite restaurants.


Therefore I tried to come up with a home-made spicy chicken sandwich, along with its sauce, to serve at home for the three cousins. I wanted one with no breading, no batter, to cut down on the grease that the commercial ones have. The boys, as well as several of their sisters, liked the result. Here it is.


The recipe makes six sandwiches, each a sizable serving. The chicken can be fixed ahead, as can the sauce, then the sandwiches assembled as needed.


The Chicken:

2 large boneless, skinless, chicken breast halves (1-1/4 to 1-1/2 pounds)

1/2 teaspoon salt

1 teaspoon paprika

1/4 teaspoon celery salt

1/4 teaspoon garlic salt

1/4 teaspoon cayenne

1/4 teaspoon black pepper

2 teaspoons olive or other vegetable oil


Trim off excess fat and any tough parts from the chicken breasts. Place them on a baking sheet. In a small bowl, mix the salt and other dry seasonings, and sprinkle the mixture evenly all over the breasts. With hands, rub the seasonings into the chicken. Drizzle with the oil, and rub that all over the chicken as well. Allow to season for at least half an hour.


Heat oven to 350 degrees. Bake chicken 10 minutes, then turn the pieces over with tongs. Bake another 10 minutes. Turn once more and bake another 5-10 minutes, or until browned and the meat feels firm to the touch. Ideally use a meat thermometer and check that the chicken measures at least 165 degrees internally. If no thermometer, cut a breast piece across in the middle to be sure there is no pink uncooked area in the middle. If not done, bake another 5 minutes and test again for doneness. When done, let the chicken cool. Store refrigerated until needed for the sandwiches.


Spicy Sauce:

4 tablespoons sour cream

2 tablespoons mayonnaise

2 tablespoons tomato ketchup

2 tablespoons Siracha sauce

2 tablespoons hot sauce such as “Frank’s RedHot” or “Texas Pete”


Mix all together until smooth. Store refrigerated until needed,


Making the Sandwiches:

6 large burger rolls, Kaiser rolls, or potato rolls, etc.

Butter for the rolls

Thin pickle slices, if desired


Cut the baked, cooled chicken pieces lengthwise down the middle. Then turn the pieces onto their cut surfaces, and with the knife cut lengthwise down the middle to split them into two thinner pieces. Finally, slice the chicken pieces across into 1/4-inch wide shred-like pieces. Taste a piece, and if it seems under-salted, sprinkle the cut chicken lightly with salt, and mix it all together. Place chicken pieces in a microwaveable casserole dish with a lid and heat, covered, in the microwave for 3 minutes. With a spoon, mix the pieces, and if they’re not hot, microwave them about another 3 minutes.


Cut the rolls into two halves, like a hamburger bun. Smear the cut surfaces very lightly with butter. Fry the rolls on their cut surfaces on a heated griddle until lightly browned.


Spoon the cut, heated chicken onto the bottom halves of the rolls. Spoon about two tablespoons of the spicy sauce per sandwich over top.

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