Today I’m making a Spicy Diablo Chicken Sandwich recipe. You may know it from Arrowhead Stadium in Kansas City, Missouri. It was formerly known as the Kansas City Chiefs Kingdom Inferno Fried Chicken Sandwich.
The key to this sandwich is a spicy mayonnaise made with Carolina Reaper Hot Sauce. We’re also adding a healthy dose of fried jalapeños and pepper jack cheese. Next, a drizzle of some Frank’s Red Hot butter sauce adds extra flavor. Finally, we’re placing this on a fresh toasted brioche bun for an incredibly delicious football party food.
This recipe is so popular that it was brought back as a permanent fixture on the menu a few years ago. Serve this incredible Spicy Chicken Sandwich with a side of homemade spicy pickles!
I’ve made a lot of spicy chicken sandwiches in the past few years, and this one ranks as one of our favorites. If you’re hosting a Super Bowl or playoffs party this month, give this recipe a try. If not, this sandwich tastes damn good pretty any day of the year!
In closing, I hope you enjoy this spicy chicken sandwich recipe, and don’t forget skimp on those jalapeños! It is called spicy for a reason!
Spicy Diablo Chicken Sandwich
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 chicken tenders per sandwich
- 1 fresh brioche bun per sandwich
Spicy Flour Mixture
- 1/2 cup flour
- 1 Tb. Kosher Salt
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. white ground pepper
For Dredging
- 1/2 cup panko bread crumbs
- 2 eggs whisked
Garnish
- 1 small fresh jalapeño pepper sliced thin into rounds
- 1 slice Pepper Jack Cheese
Carolina Reaper Mayo
- 1/2 cup mayonnaise
- 1 teaspoon Carolina Reaper Hot Sauce or more to taste
Frank's Red Hot Drizzle
- 1/2 cup Franks Red Hot Sauce
- 1/3 cup butter Heated until melted and incorporated
Instructions
- Mix the Carolina Reaper Hot Sauce with the mayo.
- For each sandwich, dredge 2 tenderloins in the spicy flour mix on both sides.
- Transfer to the egg wash. Turn over and coat.
- Transfer to the panko bread crumbs and coat on both sides.
- Set fryer at 350 F. Drop the chicken into the fryer, very carefully, and cook until done. After 4 minutes, they should be nice and crispy. Make sure they are at about 165 F.
- Drop you jalapeño slices into the fryer and flash fry them until crispy, about 30 seconds.
- Mix Franks hot sauce with butter and let sit at room temperature for about 15 minutes.
- Build the sandwich. Take a brioche bun. Add layer of Carolina reaper mayo on each slice. Add your chicken tenders, followed by a slice of pepper jack cheese, fried jalapeños, and a drizzle of buffalo sauce.
- Place both buns into your broiler until the cheese is melted, about 1 minute. Add spicy mayo to the top bun. Serve with my spicy 49ers pickles!
