Gluten-Free Spicy Hot Chicken Sandwich
Spice up your mealtime with this irresistible Gluten-Free Spicy Hot Chicken Sandwich, a bold twist on a classic favorite! Perfectly seasoned and crispy fried chicken thighs take center stage, marinated in tangy buttermilk and hot sauce for maximum flavor, then coated in a flavorful gluten-free flour blend with a fiery kick of paprika, cayenne, and garlic. Paired with a refreshing homemade coleslaw, crunchy pickle slices, and toasted gluten-free sandwich buns, this recipe delivers a hearty, gluten-free delight that’s guaranteed to impress. Whether you're serving a casual dinner or hosting friends, this sandwich is a mouthwatering option for those craving heat, texture, and a touch of indulgence. Serve it fresh with an extra drizzle of hot sauce to dial up the spice!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 cup Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
- 4 pieces Gluten-free sandwich buns
- 2 cups Coleslaw mix
- 0.25 cup Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 12 pieces Pickle slices
- 2 tablespoons Extra hot sauce (optional for garnish)
Instructions
In a large bowl, combine buttermilk and 2 tablespoons of hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
In another large bowl, whisk together gluten-free all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Coat each piece thoroughly in the flour mixture, pressing gently to adhere.
Heat vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until the oil reaches 350°F (175°C).
Carefully fry the chicken thighs, 2 pieces at a time, for about 5-7 minutes per side or until golden brown and cooked through with an internal temperature of 165°F (74°C). Transfer to a wire rack to drain excess oil.
While the chicken is frying, prepare the coleslaw. In a medium bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, honey, a pinch of salt, and black pepper. Mix well and chill until ready to serve.
Toast the gluten-free sandwich buns in a toaster or on a dry skillet for 1-2 minutes until warm and slightly crisp.
Assemble the sandwiches: Place a fried chicken thigh on the bottom half of each bun. Top with coleslaw, pickle slices, and a drizzle of extra hot sauce, if desired. Close the sandwich with the top bun.
Serve immediately and enjoy your Gluten-Free Spicy Hot Chicken Sandwich!
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.5 g | 340% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
