Jawbreaker Chicken Sandwich Recipe
A towering chicken sandwich that delivers a crunchy, spicy bite with tangy BBQ sauce and a refreshing slaw. The double‑dredged chicken stays juicy inside while the homemade sauce adds a sweet‑smoky kick, making every bite a jaw‑breaking experience.
Recipe by B U R G E R F E C T I O N· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 piece chicken thigh
- 1 3/10 pt buttermilk
- 1 piece egg
- 5 3/10 oz plain flour
- 4 2/5 oz crushed cornflakes
- 2 1/10 oz cornflour
- 4 tbsp spice mix
- neutral oil
- 1 piece seeded burger bun
- as desired pickles
- as desired bacon
Spice Mix
- ground coriander seeds
- mustard powder
- chilli flakes
- onion granules
- garlic granules
- oregano
- thyme
- black pepper
- smoked paprika
- marjoram
BBQ Sauce
- 1 1/2 cup ketchup
- 1 fl oz brown sauce
- 0.51 fl oz yellow mustard
- 1 fl oz molasses
Coleslaw
- 1 white cabbage
- 1 purple cabbage
- 1 carrot
- to coat mayonnaise
- to taste lemon juice
- to taste salt
Instructions
- 1Remove the bone from each chicken thigh and trim the skin so there is no overhang.
- 2Whisk the buttermilk and egg together in a bowl.
- 3Add the chicken to the mixture, cover, and refrigerate for 3–24 hours to brine.
- 4Combine ketchup, brown sauce, yellow mustard, and molasses in a saucepan; heat over medium heat, stirring until the mixture darkens and thickens to form the BBQ sauce.
- 5Mandoline‑slice the white and purple cabbages and julienne the carrot; place all vegetables in a bowl, add mayonnaise until they are coated but not soaked, then season with lemon juice and salt to taste to make the coleslaw.
- 6In a separate bowl, combine plain flour, crushed cornflakes, cornflour, spice mix, and salt. Take a handful of this dry mix, whisk in sparkling water to create a wet batter. Dredge each chicken piece first in the dry mix, then dip into the wet batter, and finally coat again with the dry mix. Place the coated chicken on a wire rack and let rest for 15 minutes.
- 7Heat neutral oil in a deep pan to 338°F (340°F). Fry the chicken pieces until golden and crisp, ensuring the internal temperature reaches 80–194°F (180–200°F), about 15 minutes. If needed, keep the fried chicken warm in an oven at 302°F (300°F).
- 8To assemble the sandwich, spread mayonnaise on the bottom bun, add a layer of coleslaw, place the fried chicken on top, sprinkle a pinch of salt, drizzle BBQ sauce, add pickles, and finish with another spread of mayonnaise. Top with the upper bun and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest coated chicken
After the final dry‑mix coating, let the chicken rest on a wire rack for 15 minutes before frying.
Brine ahead of time
Refrigerate the chicken in the buttermilk‑egg mixture for 3–24 hours to brine before breading.
Keep chicken warm if needed
If the fried pieces finish early, place them in an oven at 150 °C (300 °F) to stay warm.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Jawbreaker Chicken Sandwich?
- About 1 hour 5 minutes in total: 30 minutes of prep and 35 minutes of cooking.
- How many servings does this Jawbreaker Chicken Sandwich recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Jawbreaker Chicken Sandwich recipe come from?
- It was shared by B U R G E R F E C T I O N on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.