Description
Crispy chicken paired with a creamy, spicy sauce, all sandwiched between soft buns. A satisfying and flavorful combination of heat, crunch, and savory goodness.
Ingredients
For the Chicken Fillets:
- 4 boneless, skinless chicken breasts (or thighs for more juiciness)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil (for frying)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional, for added tang)
- Pinch of salt (optional)
For Assembling the Sandwiches:
- 4 sandwich buns (brioche, potato rolls, or your choice of buns)
- Shredded lettuce
- Sliced tomatoes (optional)
- Pickles (optional)
Instructions
Start by tenderizing the chicken breasts to an even thickness. If you prefer, you can use chicken thighs, which tend to stay juicier after frying.
In a medium bowl, pour the buttermilk. Add the paprika, garlic powder, onion powder, salt, and pepper to the buttermilk, and whisk until combined. Place the chicken breasts in the buttermilk mixture, ensuring that the chicken is fully submerged. Cover and refrigerate for at least 30 minutes (or up to overnight) to marinate and tenderize the chicken.
In a small bowl, combine the mayonnaise, Sriracha, honey, and rice vinegar (if using). Stir well until the sauce is smooth and well-mixed. Taste the sauce and adjust the heat by adding more Sriracha for spiciness or more honey for sweetness. Add a pinch of salt if desired to enhance the flavor. Set the sauce aside.
In a separate shallow dish, mix together the flour, cornstarch, baking powder, and a pinch of salt. This dry mixture will form the crispy coating for the chicken.
Heat about 1 inch of vegetable oil in a large cast-iron skillet or deep fryer over medium-high heat. You can check the oil temperature by dropping a small amount of the breading mixture into the oil—if it bubbles and sizzles, the oil is ready.
While the oil heats up, remove the chicken from the buttermilk marinade and dredge each piece in the breading mixture, pressing gently to ensure an even coat. Carefully lower the chicken into the hot oil, cooking in batches if necessary to avoid overcrowding the skillet. Fry the chicken for about 5-6 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.
While the chicken is frying, toast the sandwich buns lightly in a dry skillet or in the oven. This step adds a slight crunch and helps prevent the buns from becoming soggy once assembled.
To assemble the sandwiches, spread a generous amount of the Bang Bang sauce on the bottom half of each toasted bun. Place a crispy chicken fillet on top of the sauce. Add a layer of shredded lettuce, and top with sliced tomatoes and pickles if desired. Add more Bang Bang sauce on top of the chicken if you prefer extra flavor and spice.
Place the top half of the bun on the sandwich, and your Bang Bang Chicken Sandwich is ready to serve!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 550-600 kcal
- Fat: 30-35g
- Carbohydrates: 45-50g
- Protein: 25-30g