Crispy Sriracha Chicken Sandwich

Allergens

Wheat, Dairy

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all
• purpose flour
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• 3 tbsp sriracha sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying
• 4 hamburger buns
• Coleslaw, for serving

Instructions

1. In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Stir well to mix.
2. In another shallow dish, pour buttermilk. Add 2 tablespoons of sriracha sauce and mix well.
3. Dip each chicken breast into the flour mixture, shaking off excess. Then dip it into the buttermilk mixture, ensuring it is fully coated.
4. Transfer the coated chicken to the panko breadcrumbs, pressing gently to adhere. Turn to coat both sides evenly.
5. In a deep frying pan or skillet, heat about 1 inch of vegetable oil over medium high heat until hot but not smoking.
6. Carefully lower each coated chicken breast into the hot oil, taking care not to splash. Fry for 4 5 minutes per side, or until golden brown and cooked through. Remove from pan and place on a paper towel lined plate to drain.
7. Slice each fried chicken breast in half and layer onto bottom halves of hamburger buns. Top with coleslaw and the remaining top halves of buns.
8. Serve immediately, enjoying the sizzling aroma and energy that transports you back to a bustling street food market.

Chef’s Insight

To enhance the smoky flavor, add a pinch of smoked paprika to the seasoning mix.

Notes

For an extra kick, add more sriracha sauce to the buttermilk mixture.