Spicy Chicken Sandwich
Crispy Spicy Chicken Sandwich with sriracha mayo, pickles, and brioche bun. A bold, restaurant-style sandwich made at home.
Ingredients
Chicken
- 2 boneless skinless chicken breasts (about 2 lbs) sliced horizontally into 4 pieces,
- 1½ cups (187.5) g all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- ¼ cup sriracha
- Vegetable oil, for frying
Sriracha Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha
Sandwiches
- 4 brioche buns
- ½ cup green leaf lettuce
- ¼ cup dill pickles, sliced
- 1 large tomato, sliced
Instructions
- In a shallow bowl, combine flour, salt, pepper, and chili powder.
- In a second bowl, whisk together buttermilk, eggs, and sriracha.
- Dredge each piece of chicken in the flour mixture, pressing to coat. Shake off excess.
- Dip into the buttermilk mixture, then dredge again in the flour mixture.
- Heat about 2 inches of oil in a large pot over medium-low heat until it reaches 350°F.
- Fry chicken in batches, 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer to a paper towel-lined plate.
- Lightly toast the brioche buns.
- In a small bowl, mix mayonnaise and sriracha.
- Assemble sandwiches by layering tomato, fried chicken, lettuce, and pickles on the bottom bun. Drizzle with sriracha mayo and top with the remaining bun before serving.