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Honey Sriracha Crispy Chicken Sandwich

Honey Sriracha Crispy Chicken Sandwich

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  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This Honey Sriracha Crispy Chicken Sandwich features a buttermilk-marinated and perfectly fried chicken breast glazed with a sweet and spicy honey sriracha sauce, topped with tangy spicy mayo, fresh pickles, and nestled in a toasted brioche bun. It’s the perfect balance of crispy, juicy, sweet, and spicy, ready in just 45 minutes and ideal for weeknight dinners or impressing guests with homemade gourmet flavors.

Ingredients

Scale
  • 2 chicken breasts, halved into 4 thin cutlets, pound to even thickness for uniform cooking
  • 1 cup buttermilk, essential for tenderizing the chicken
  • 2 tablespoons pickle juice, adds tang and keeps meat juicy
  • 1 tablespoon sriracha, for the marinade
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup all-purpose flour, for the coating
  • 1/2 cup cornstarch, creates extra crispiness
  • 1 teaspoon salt, for the coating
  • 1 teaspoon paprika, for the coating
  • 1 teaspoon garlic powder, for the coating
  • 2 tablespoons butter, for the honey sriracha sauce
  • 1/2 cup honey, balances the heat of sriracha
  • 2 to 3 tablespoons sriracha, for the sauce
  • 1/2 teaspoon cayenne pepper, for the sauce
  • 1/2 cup mayonnaise, for the spicy mayo
  • 1 tablespoon sriracha, for the spicy mayo
  • 1/2 teaspoon garlic powder, for the spicy mayo
  • 1/2 teaspoon cayenne pepper, for the spicy mayo
  • 1/2 teaspoon black pepper, for the spicy mayo
  • 4 brioche buns
  • 1/2 cup pickle slices
  • 2 tablespoons butter, melted, for brushing
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the chicken: Halve each chicken breast horizontally to create 4 thin cutlets of even thickness, about 1/2 inch thick.
  2. Make the marinade: In a large bowl or shallow dish, whisk together the buttermilk, pickle juice, sriracha, salt, black pepper, garlic powder, and paprika until well combined.
  3. Marinate the chicken: Submerge the chicken cutlets in the marinade, cover, and refrigerate for at least 30 minutes or overnight.
  4. Combine dry ingredients: In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, paprika, and garlic powder until evenly mixed.
  5. Dredge thoroughly: Remove one chicken cutlet from the marinade, letting excess liquid drip back, then place into the flour mixture and press the coating firmly onto both sides and edges, creating a thick layer about 1/4 inch thick.
  6. Rest before frying: Place the coated chicken on a clean plate or rack and let it sit for 10 minutes.
  7. Heat the oil: In a large heavy-bottomed skillet or Dutch oven, heat about 2 inches of neutral oil to 350 degrees Fahrenheit.
  8. Fry the chicken: Carefully place the coated chicken cutlets into the hot oil, working in batches, and fry for 4 to 5 minutes per side until the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit.
  9. Drain properly: Transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet.
  10. Combine sauce ingredients: In a small saucepan over low heat, add the butter, honey, sriracha, and cayenne pepper.
  11. Mix until smooth: Stir constantly for 2 to 3 minutes until the butter is melted and all ingredients are fully combined and heated through.
  12. Coat the chicken: While the chicken is still warm, brush or toss each piece with the honey sriracha sauce until evenly coated on all sides.
  13. Mix the mayo: In a small bowl, combine the mayonnaise, sriracha, garlic powder, cayenne pepper, and black pepper.
  14. Blend until smooth: Stir thoroughly until the spicy mayo is uniform in color and texture.
  15. Toast the buns: Place the brioche buns cut-side down on a griddle or skillet over medium heat for 1 to 2 minutes until lightly golden and warm.
  16. Build the sandwich: Spread a generous layer of spicy mayo on the bottom bun, place one honey sriracha-coated chicken cutlet on top, and add several pickle slices.
  17. Top it off: Spread more spicy mayo on the inside of the top bun and gently press it onto the sandwich.
  18. Finish with herb butter: Mix the melted butter with the fresh parsley, then brush this mixture over the top of the brioche bun.
  19. Serve immediately and enjoy.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://ladysavor.com/honey-sriracha-crispy-chicken-sandwich/