Add a little sweet heat and a big flavor boost to your fried chicken sandwich with Spicy Mango Chutney. It’s the unexpected addition you’ll want on every bite.
Spicy Mango Fried Chicken Sandwich
Ingredients
2 boneless, skinless chicken breasts
1 cup buttermilk
1.5 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable or peanut oil, for frying
4 brioche buns
2 cups prepared coleslaw
Dill pickle slices
Method
Cut each chicken breast in half crosswise to make 4 pieces. Pound them to an even thickness, then place in a bowl with the buttermilk. Refrigerate for at least 30 minutes.
In a shallow bowl, mix the flour, paprika, garlic powder, salt, and pepper. Remove each piece of chicken from the buttermilk, let the excess drip off, and press it into the flour mixture until well coated.
Heat about 1 inch of oil in a deep skillet to 350°F. Fry the chicken in batches for about 4–6 minutes per side, until golden brown and cooked through to 165°F. Transfer to a paper towel-lined plate.
Lightly toast the buns. Add a piece of fried chicken to each bottom bun, then top with coleslaw and pickle slices. Spoon Brooklyn Delhi Spicy Mango Chutney over the top, close the sandwiches, and serve.
