Chicken Sandwiches with Zang Recipe

Cooking Time: 20 minutes prep, 25 minutes cooking
Serves: 4 people

What You’ll Need

For the chicken:

• 4 boneless, skinless chicken breasts, pounded to 3/4-inch thickness
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 1 teaspoon black pepper
• 2 teaspoons salt
• Vegetable oil for frying

For the zang sauce:

• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/4 cup sriracha
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)

For assembly:

• 4 brioche buns, toasted
• 1/2 cup mayonnaise
• 1 tablespoon ranch dressing
• 4 leaves iceberg lettuce
• 1 large tomato, sliced
• Dill pickle slices

Preparing the Chicken

Place the chicken breasts between plastic wrap and pound them to an even 3/4-inch thickness using a meat mallet. This ensures even cooking and prevents thick spots from being undercooked while thin areas overcook.

The Buttermilk Bath

Place the pounded chicken in a bowl and cover completely with buttermilk. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator. The buttermilk tenderizes the chicken while adding tangy flavor.

Creating the Spicy Coating

In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. This seasoned flour will create the crispy coating that holds all that delicious zang sauce.

Setting Up for Frying

Heat about 2 inches of vegetable oil in a large, heavy skillet or Dutch oven to 350 degrees. Use a thermometer to maintain the proper temperature – too hot and the outside burns before the inside cooks, too cool and you’ll get greasy, soggy chicken.

The Perfect Dredge

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to help the coating adhere. Shake off any excess flour.

Frying to Golden Perfection

Carefully place the coated chicken in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 6-7 minutes per side until golden brown and the internal temperature reaches 165 degrees.

Draining and Resting

Transfer the fried chicken to a wire rack set over paper towels to drain excess oil. Let the chicken rest for 5 minutes while you prepare the zang sauce – this resting time helps the juices redistribute and keeps the coating crispy.

Crafting the Zang Sauce

In a medium saucepan over low heat, combine the hot sauce, sriracha, honey, apple cider vinegar, butter, garlic powder, smoked paprika, and cayenne pepper. Whisk constantly until the butter melts and everything combines into a smooth, glossy sauce.

Balancing the Heat

Taste the sauce and adjust the heat level to your preference. Add more honey for sweetness to balance extreme heat, or more cayenne for those who want serious fire. The sauce should have layers of heat, tang, and subtle sweetness.

The Sauce Application

While the chicken is still hot, brush or drizzle the zang sauce generously over each piece, making sure to coat all surfaces. The hot chicken helps the sauce adhere and penetrate slightly into the crispy coating.

Preparing the Cool Elements

Mix the mayonnaise and ranch dressing together for a cooling sauce that will help balance the heat. This creamy mixture provides essential relief from the spicy chicken while adding richness.

Toasting the Buns

Lightly toast the brioche buns until golden brown. The slight toasting helps prevent the buns from getting soggy from the sauce while adding extra texture and flavor to the sandwich.

Building the Perfect Sandwich

Spread the mayo-ranch mixture on both halves of each toasted bun. Place a generous leaf of iceberg lettuce on the bottom bun – the cool, crisp lettuce provides essential textural contrast and helps cool your mouth between bites.

Adding the Star

Place the zang-coated chicken breast on top of the lettuce. The chicken should be glistening with that beautiful, spicy sauce and still warm enough to make the bun slightly steamy.

Fresh Finishing Touches

Add a thick slice of fresh tomato and several pickle slices. The tomato adds juiciness and acidity that cuts through the rich, spicy chicken, while the pickles provide tangy crunch and help cleanse the palate.

The Final Assembly

Top with the other bun half and gently press down to help everything stay together. The sandwich should be substantial but manageable, with all those beautiful layers visible from the sides.

Serving with Style

Serve immediately while the chicken is still hot and crispy. Provide plenty of napkins and maybe a cold drink – this sandwich packs serious heat that builds with each bite.

Heat Level Adjustments

For milder zang, reduce the cayenne and sriracha while increasing the honey. For those who want even more fire, add a dash of ghost pepper sauce or habanero hot sauce to really turn up the heat.

Make-Ahead Tips

The chicken can be marinated in buttermilk up to 24 hours in advance. The zang sauce can be made ahead and reheated gently when ready to use, though it’s best applied to hot, fresh-fried chicken.

Side Dish Suggestions

Serve with cooling sides like coleslaw, potato salad, or crispy fries. The contrast between the fiery sandwich and cool, creamy sides creates the perfect balance.

Storage and Reheating

While best served immediately, leftover chicken can be reheated in a 400-degree oven for 5-7 minutes to restore some crispiness. Store the components separately and reassemble fresh sandwiches.

These Chicken Sandwiches with Zang prove that sometimes you need food that fights back. With their perfect combination of crispy texture, fiery heat, and cooling accompaniments, they deliver an eating experience that’s as thrilling as it is delicious, guaranteed to satisfy anyone who loves their chicken with serious attitude and incredible flavor.