Crispy fried chicken in special seasonings with lettuce, pickle chips and house-made spicy mayo on a brioche bun.

In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Mix well.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.

Prepare the Breading

Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour mixture, ensuring an even coating. Shake off any excess flour.

Coat the Chicken

In a large, deep skillet, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated chicken to the hot oil, frying in batches if necessary. Cook for about 6-8 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a small bowl, combine the mayonnaise, sriracha sauce, and lemon juice. Mix until smooth and set aside.

Make the Spicy Mayo

On the bottom half of each brioche bun, spread a generous amount of spicy mayo. Top with lettuce leaves, fried chicken, and pickle chips. Finish with the top half of the bun.

Assemble the Sandwiches

Chicken breasts

‘craig’s soon to be famous’ chicken sandwich

Recipe information

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