Delicious Spicy Taki Crusted Chicken Sandwich Recipe
Spicy Taki Crusted Chicken Sandwich Recipe
This is a sponsored post on behalf of SheSpeaks
I’m about to totally blow your mind with today’s recipe. We’re making Takis Crusted Chicken Sandwiches! Yes, you read that correctly. Stick with me; it’s going to be an adventure that I guarantee you’ll enjoy.
If you’ve got kids or teens that want to learn to cook, this just might be the dish that inspires them to get in the kitchen and take some risks! Once you tell your kid that dinner tonight involves TAKIS on their chicken, along with Ball Park Buns, they’re sure to be intrigued.
If you like experimenting in the kitchen, particularly with bold flavors, you’ll have so much fun with this recipe. If you’ve ever created a breaded chicken fillet, you know that the basic principles involve dredging the chicken breast in flour, beaten egg, then bread crumbs. I’ve mastered this technique in the past, and wondered what other elements I could use instead of bread crumbs. My eyes fell upon a bag of TAKIS Fuego when I was picking up Ball Park Buns at Walmart and the rest is history!
To make this recipe, you absolutely do not need a deep fryer, and using hot oil to cook is not nearly as scary as it sometimes seems. The actual frying step only takes a few minutes per side! Once you taste a home cooked chicken sandwich, you’ll never want to go back.
There are a few important steps to take in order to ensure your chicken is tender and juicy. Pounding each chicken breast to an even thickness allows it to cook evenly, which prevents certain pieces of the chicken breast becoming dry. You don’t need any fancy equipment; a rolling pin will work well. Don’t be afraid to get a little intense with the chicken, and get out any tension as you thoroughly pound it to create even pieces.
Also, you’ll see that I sprinkle my chicken breasts with adobo seasoning even before they’re dredged and breaded. It’s important to season at every stage of cooking if you’re looking for depth of flavor. If you don’t have a food processor, you could pound the Takis in a plastic bag with a rolling pin or mallet, but the food processor does ensure that the pieces are small and uniformly sized. A food processor is such a great investment; if you don’t have one, it’s a great ask for your next gift.
After you’ve breaded and fried the chicken breasts, it’s time to assemble. I chose Ball Park Hamburger Buns because they’re fluffy and soft which makes them the perfect accompaniment to our super spicy chicken! But don’t worry; we’re not dialing down the heat too much; the chipotle mayo layer adds another level of depth. Pickles round out the whole sandwich, and coleslaw on the side is the finishing touch. Once you’re done, you’ll have a bold, bright chicken sandwich that will surprise you and your family with how inventive and how tasty it is. If you try it, I’d love to hear how it turned out!
Makes – 4
- Pound each chicken breast, with a meat mallet or a rolling pin, to about ½ -inch thickness then cut in half, crosswise.
2. Season the breasts with adobo seasoning. Let it hangout in the counter while we prepare the dredging station.
3. Add the entire bag of TAKIS in the bowl of your food processor and pulse it few times, in bursts of 5 seconds, till it resembles a coarse powder.
4. Make an assembly line – add the flour to a shallow plate. Crack 2 eggs in the second plate and whisk it well. Add the crushed TAKIS in the third plate.
5. Take each chicken pieces and dredge it in flour. Tap off the excess.
6. Next dunk it in the beaten egg and let the excess drip off.
7. Finally, completely coat both side of the chicken in the crushed TAKIS.
8. Keep aside and repeat the steps with the remaining chicken pieces.
9. Heat the oil in a large skillet or pot on medium temperature or until the temperature reaches 350F.
10. Add the TAKIS coated chicken pieces to the hot oil, only one at a time, and fry for 3-5 minutes per side or until the outside is crispy and the internal temperature reaches at least 165F.
11. Let the fried chicken pieces drain over a cooling rack placed over a baking tray. This way they will remain crispy, while you fry the other pieces and the bottom will not get soggy.
- Lightly toast the Ball Park Hamburger Buns in a buttered skillet.
- Slather the bottom bun with chipotle mayo.
- Arrange the pickle slices on top of the bun and then place the fried chicken on top of the pickle slices.
- Add more chipotle mayo and cover with the top bun.
- Serve immediately with coleslaw.