Make restaurant-worthy beer-battered sandwiches at home! Thinner cut chicken breast cutlets cook quickly and evenly, so don’t be tempted to buy thick chicken breasts instead.
Find this and other great spicy recipes in Rachel Rappaport’s new cookbook, Cooking with Frank’s RedHot Cayenne Pepper Sauce: Delicious Recipes That Bring the Heat.
Beer-Battered Chicken Sandwiches
- canola oil for frying
- 1⁄4 cup super fine flour
- 1 pound thin cut, boneless, skinless chicken breast cutlets
- 1 1⁄2 cups IPA beer
- 3 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce
- 1 3⁄4 cups flour
- 4 sandwich buns
- thinly sliced red onion
- lettuce leaves
- thinly sliced tomato
- Heat 1 1⁄2 inches canola oil in a 12-inch cast iron skillet to 350°F.
- Meanwhile, place the superfine flour in a shallow bowl. Dredge the chicken breast cutlets in the flour, coating the pieces completely. Set aside.
- In a medium bowl, whisk together the beer, Frank’s® RedHot® Original Cayenne Pepper Sauce, and flour until just combined.
- Dip each piece of chicken into the mixture and immediately place gently into the hot oil. Fry for about 10 minutes or until golden brown, flipping once using tongs so that the pieces brown evenly.
- Remove the chicken pieces from the oil and drain on paper towel–lined plates.
- Serve the chicken immediately on buns topped with onion, lettuce, tomato, and lots of Frank’s® RedHot® Original Cayenne Pepper Sauce or Frank’s® RedHot® Ketchup Style Hot Sauce.