Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- Brioche buns: 2
- Mayonnaise: 1/2 cup
- Sriracha sauce: 1-2 tablespoons (adjust to taste)
- Lime juice: 1 tablespoon
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Cornstarch: 2 tablespoons
- Vegetable oil: 1/4 cup (for frying)
Instructions
- Step 1: Prepare the chicken: Cut chicken breasts horizontally to create thinner cutlets. In a bowl, toss chicken cutlets with cornstarch, paprika, garlic powder, salt, and pepper. Ensure chicken is evenly coated.
- Step 2: Make the spicy sauce: In a small bowl, whisk together mayonnaise, Sriracha sauce, and lime juice until smooth and creamy. Adjust Sriracha for desired spice level.
- Step 3: Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat. Carefully add chicken cutlets to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Step 4: Assemble the sandwiches: Lightly toast the brioche buns. Spread a generous amount of the spicy sauce on both the top and bottom buns.
- Step 5: Add chicken and serve: Place the fried chicken cutlets on the bottom buns, top with the other bun half, and serve immediately.
Notes
- Store leftover sauce separately from the chicken and buns in an airtight container in the refrigerator for up to 3 days.
- Reheat the fried chicken in an air fryer or oven to maintain its crispiness, avoiding a soggy sandwich.
- Serve the sandwich with a side of cool coleslaw or crispy sweet potato fries to balance the spice and richness.
- For extra flavor, marinate the chicken in a mixture of lime juice, garlic, and a pinch of salt for at least 30 minutes before coating with cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American