Sriracha Chicken Sandwich Recipe
Crispy hand-battered Sriracha buttermilk chicken, pepper jack cheese, bacon, pickles, and sriracha aioli on a grilled brioche bun.
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Ingredients
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Chicken Marinade
Chicken Breading
Sriracha Aioli
Sandwich Assembly
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, whisk together the buttermilk, Sriracha sauce, salt, black pepper, and garlic powder until well combined.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
Chicken Breading
- 3
Prepare the Breading Mixture
In a shallow dish, mix together the all-purpose flour, cornstarch, paprika, cayenne pepper, salt, and black pepper.
- 4
Bread the Chicken
Remove the marinated chicken from the buttermilk and allow excess liquid to drip off. Dredge each piece in the breading mixture, pressing gently to ensure an even coat. Set aside on a plate.
Sriracha Aioli
- 5
Make the Aioli
In a small bowl, combine mayonnaise, Sriracha sauce, and lemon juice. Mix until smooth and set aside.
Frying Chicken
- 6
Heat the Oil
In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Sandwich Assembly
- 8
Cook the Bacon
In a separate skillet, cook the bacon until crispy. Drain on paper towels.
- 9
Assemble the Sandwiches
Toast the brioche buns on the grill or in a pan. Spread a generous amount of Sriracha aioli on the bottom half of each bun. Place a piece of fried chicken on top, followed by a slice of pepper jack cheese, two slices of bacon, and a handful of pickles. Top with the other half of the bun.
- 10
Serve
Serve the Sriracha chicken sandwiches warm with extra Sriracha aioli on the side.
