This Lemon Pepper Mango Barbecue chicken sandwich is not just any ordinary chicken sandwich; it embodies a delightful fusion of flavors and textures that you would expect from a gourmet creation. The chicken itself is expertly prepared to ensure that it remains tender and juicy on the inside, while achieving a perfectly crispy exterior that adds an irresistible crunch with every bite. The star of this dish, the DivineKuizine Mango Barbecue sauce, elevates the flavor profile to new heights. It is an exquisite blend that harmoniously balances sweetness, tanginess, and a subtle kick of spice, all enhanced by a sprinkle of zesty lemon pepper seasoning that adds a refreshing brightness to the overall taste. This sandwich truly stands out as the ultimate barbecue experience, especially when paired with a simple yet vibrant cucumber salad, which is made using my DivineKuizine Remoulade sauce. This combination not only complements the sandwich beautifully but also adds a layer of complexity to the meal. The salad is crafted from cool, refreshing cucumbers, crisp red onions, and fresh scallions, all tossed together with a light balsamic dressing and DivineKuizine Remoulade sauce that enhances the natural flavors of the vegetables. Each ingredient works in harmony to hit all the right flavor notes, creating a delightful contrast to the richness of the chicken sandwich. This dish is not only fast and easy to prepare but also light and delicious, making it perfect for any occasion, whether it's a casual lunch or a backyard barbecue. The combination of the crispy fried chicken piled with my cucumber salad high on toasty ciabatta bread provides a satisfying foundation for this culinary masterpiece. The ciabatta, with its airy interior and crusty exterior, captures the essence of a perfect sandwich, ensuring that each bite is filled with flavor and texture. The result is a Fried Barbecue Chicken Sandwich that is not only visually appealing but also an explosion of taste that will leave you craving more.
Servings: 2
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes, plus at least 4 hours to brine the chicken
Ingredients: Barbecue Fried Chicken Sandwich
For the Chicken
2 boneless, skinless chicken breasts (about 1⅓ pounds)
2 teaspoon salt
2 teaspoon seasoned pepper
2 teaspoon seasoned salt
2 teaspoon mesquite seasoning
2 teaspoon smoked paprika
Fry Chicken Batter
2 cups vegetable or peanut oil, for frying
1/2 cups all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/2 teaspoon season salt
1/2 teaspoon mesquite seasoning
Cucumber Salad
Cucumbers: Thin-skinned cucumbers (English, Turkish, Persian) work best here!
Fig Balsamic or Balsamic dressing
Red onions thinly sliced
Scallions/green onions
salt
seasoned pepper
Instructions - Cucumber Salad
Slice the cucumbers thinly. Place and toss upright container with a lid . In the container add the scallions, red onions, balsamic dressing, DivineKuizine remoulade sauce , salt and seasoned pepper. shake all ingredients in the container until well combined.
Taste and adjust salt and sweetness to your liking.
Refrigerate until ready to serve.
For the Sauce
1 -2 teaspoon lemon pepper seasoning
For the Sandwiches
Ciabatta Bread Loaf
1/2 cup of DivineKuizine Remoulade Sauce
Instructions: Barbecue Fried Chicken Sandwich
Make the chicken: One at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends;
In a medium bowl, season chicken breast with salt pepper, mesquite seasoning, smoked paprika and season salt.
In another medium bowl, whisk the flour, cornstarch, salt. pepper, mesquite seasoning and season salt. Mix with a fork until the flour mixture is evenly combined.
One at a time, dip each breast into the flour mixture, letting any excess drip off, Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts.
Heat the oil over medium-high heat until shimmering (about 350°F). (If the end of a wooden spoon or cube of bread sizzles vigorously when you dip it in, the oil is hot enough.)
Carefully place a breaded chicken into the hot oil without crowding the pot. Cook, until golden brown and crispy on both sides, 4 to 5 minutes total.
Place the cooked chicken on the paper towel-lined plate to drain.
Place in a large bowl chicken breast and pour/ toss with DivineKuizine Mango Barbecue sauce and lemon pepper seasoning.
Slice and toast ciabatta loaf until slightly golden
Assemble the sandwiches: Spread DivineKuizine Remoulade Sauce on each ciabatta bread slices. Top each bottom bun with Mango Barbecue Lemon Pepper chicken breast; top with Cucumber Salad and place other bun on top.
Serve immediately.
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