Ingredients
- 4 pieces boneless skinless chicken thighs (pounded to even thickness)
- 1 cup buttermilk (see notes below)
- 2 tbsp Sriracha (or your favorite hot sauce)
- 1 tsp each salt, pepper, garlic powder
- 1 cup all-purpose flour
- 3 tbsp cornstarch
- 1 tbsp paprika powder
- 1 tsp each salt, pepper, garlic powder, cayenne powder (reduce cayenne for less spice)
- 1/2 cup mayonnaise
- 2 tbsp Sriracha (or your choice of hot sauce)
- cooking oil (for frying)
- 4 burger buns (lightly toasted with butter)
- lettuce, tomato, and/or pickles (sliced, or your choice of toppings)
Description
Crispy, juicy, and full of flavor, this Spicy Chicken Sandwich brings together tender buttermilk-marinated chicken, a crunchy seasoned coating, and a creamy Sriracha mayo for just the right kick. Served on buttery toasted buns with your favorite toppings, its the perfect mix of heat, crunch, and comfort.
Serving Size
2 people
Preparation Time
10 minutes
Cooking Time
10 minutes
Meal Type
Lunch or Dinner
Instructions
- In a medium bowl, combine buttermilk, Sriracha, salt, pepper, and garlic powder. Add chicken thighs and marinate in the fridge for at least 4 hours or overnight.
- Whisk together flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder in a large bowl.
- Add 2 tbsp of the marinade to the mixture and mix with a fork. Dredge the chicken with the flour mixture, making sure each piece is evenly coated. Prepare the sauce by mixing together Sriracha and mayonnaise.
- Heat oil in a deep skillet until it reaches 325˚F (165˚C). Fry the chicken for about 3-4 minutes on each side, or until golden brown. The thickest part of the chicken should register 165˚F (75˚C).
- Generously spread the spicy mayo on both sides of the buns and add your preferred toppings and the chicken. Serve immediately and enjoy!
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