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St Pierre Oui Like It Hot

St Pierre Oui Like It Hot

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  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This St Pierre Oui Like It Hot features crispy buttermilk-marinated chicken breast coated in a seasoned flour and cornstarch mixture, fried until golden, then brushed with a spicy honey glaze. Served on soft, buttery spicy brioche buns with creamy sriracha sauce, crisp pickles, and shredded lettuce, this sandwich delivers serious heat and satisfying crunch in every bite.

Ingredients

Scale
  • 2 large chicken breasts, halved and pounded slightly
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon pickle juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • as needed oil for frying, vegetable or canola oil
  • 3 tablespoons hot sauce
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1 teaspoon chili flakes
  • 0.5 teaspoon cayenne pepper
  • 0.5 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 tablespoon chili oil
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • 4 spicy brioche buns, from St Pierre
  • as needed butter for toasting
  • as needed pickles, sliced or whole
  • 1 cup shredded lettuce
  • as needed chili oil for drizzle

Instructions

  1. Prepare the Marinade: In a bowl, whisk together buttermilk, hot sauce, pickle juice, salt, black pepper, paprika, garlic powder, and cayenne pepper until well combined.
  2. Marinate the Chicken: Place the halved and pounded chicken breasts in a resealable bag or shallow dish, then pour the marinade over them, coating all sides evenly. Refrigerate for at least 30 minutes, or preferably overnight.
  3. Mix the Dry Ingredients: In a separate shallow dish, combine flour, cornstarch, paprika, cayenne pepper, garlic powder, salt, and black pepper, stirring until evenly distributed.
  4. Coat the Chicken: Remove each chicken breast from the marinade, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently so the coating adheres well.
  5. Fry the Chicken: Heat oil to 350°F in a large skillet or deep pan, then gently place each coated chicken breast in the hot oil and fry for 6-8 minutes per side until golden brown and crispy.
  6. Drain and Glaze: Transfer the fried chicken to a paper towel-lined plate, then brush each piece generously with the spicy glaze while still warm.
  7. Make the Spicy Sauce: In a small bowl, whisk together mayonnaise, sriracha, chili oil, honey, and garlic powder until smooth and well blended.
  8. Toast the Buns: Lightly butter each spicy brioche bun and toast them in a skillet over medium heat for 1-2 minutes per side until golden and warm.
  9. Spread the Sauce: Spread a generous layer of the creamy spicy sauce on both the top and bottom buns.
  10. Layer the Toppings: On the bottom bun, arrange shredded lettuce and pickles, then place the glazed chicken breast on top.
  11. Final Assembly: Drizzle extra chili oil over the chicken, place the sauce-spread top bun on top, and press gently to set, then serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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