Spicy Chicken Sandwich
A crispy, golden-brown chicken sandwich with fresh toppings and a kick of heat, perfect for any meal.
Equipment
- Deep Pan
Ingredients
- 2 large chicken breasts halved
- 1 1/2 cups all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sriracha
- 2 large eggs whisked
- 4 soft rolls or brioche buns
- 1/2 cup shredded lettuce
- 1/4 cup pickles
- 1 large tomato sliced
- 1/4 cup Big Mac sauce or your favorite sandwich sauce
Instructions
- In one bowl, combine flour, chili powder, salt, and a pinch of pepper. In another bowl, whisk together buttermilk, sriracha, and eggs.
- Dip each chicken piece into the flour mixture, then the buttermilk mixture, and back into the flour. Repeat until all pieces are coated.
- Heat an inch of oil in a deep pan over medium-high heat. Once hot, carefully add the chicken and fry for 4-5 minutes on each side until golden brown and cooked through.
- Remove chicken and place on a paper towel to drain excess oil.
- Assemble the sandwiches by placing crispy chicken on the bottom bun, adding sauce, lettuce, tomato, and pickles. Top with the other bun and press gently.
- Serve immediately for the best texture.
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Notes
Store leftover chicken in an airtight container in the refrigerator for up to 5 days.