What better way to describe this sandwich than comfort food that will make your belly happy!
Sweet, spicy, crunchy and so flavourful all in one bite.
This has to be one of my favourite recipes I have made so far, hands down! I was craving chicken wings for dinner but was working with what I had in my fridge...and of course chicken wings were non existent. BUT, I did have a couple chicken breasts, so I figured why not soak them in buttermilk, double dredge them and whip together a sweet and spicy sauce. If you haven't noticed from my previous recipes, I love sweet and spicy. So let's get cooking!
Start off with a medium bowl, add buttermilk and sriracha and mix together. Once a pinkish orange colour fully submerge you chicken breasts in the mixture, cover with plastic wrap and place in the fridge for at least one hour. The longer the chicken soaks the better.
For your dredge, grab another medium sized bowl, add flour, chipotle powder, paprika, garlic powder, onion powder, salt, black pepper and parsley. With a fork, or a whisk, combine all spices with your flour.
Now that your chicken has soaked in its buttermilk bath for a good amount of time, coat the chicken with the dredge you just made. Make sure it is fully coated on both sides.
Once your chicken is fully coated, add it back to the buttermilk and then in to the dredge a second time. Place on a separate plate until ready to fry. Repeat with remaining chicken breasts.
Heat oil in a cast iron skillet to 350 degrees and carefully place chicken in the hot oil and cook until golden brown on one side.
Carefully flip the chicken and cook on the other side until it is also golden brown. Once fully cooked remove chicken from the skillet and place on a paper towel and allow excess oil to drain.
While the chicken rests, prepare honey sriracha glaze. In a small bowl add honey, sriracha, lime juice and mined garlic, combine until smooth. Generously coat chicken with glaze.
Garnish sandwich to your desire; I like to keep it simple and use a kaiser bun, shredded lettuce, tomato and mayonnaise. Enjoy!
Recipe
Honey Sriracha Crispy Buttermilk Chicken Sandwich
2 Servings 1 Hour Prep Time 1 Hour 15 Minutes Total Time
462 Calories
Ingredients
For The Marinade
1/2 Cup Buttermilk
1/4 Cup Sriracha
For The Glaze
1/2 Cup Honey
1/4 Cup Sriracha
3 Garlic Cloves; minced
1 Tbsp Lime Juice
For The Dredge
1/2 Cup Flour
2 Tbsp Chipotle Powder
2 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Parsley
1 Tbsp Onion Powder
1 Tsp Salt
1 Tsp Pepper
For The Chicken Sandwich
2 Boneless Chicken Breasts
Canola Oil
2 Kaiser Buns
1 Cup Shredded Lettuce
1 Tomato
2 Tbsp Mayonnaise
Directions
Mix sriracha with buttermilk. Place chicken in buttermilk mixture and place in fridge for an hour.
In a bowl mix together flour and all spices. Stir to combine.
After an hour remove chicken breast pieces and shake off excess buttermilk.
Dredge chicken breast pieces in flour mixture, shaking off excess. Dunk chicken pieces again in buttermilk, shaking off excess. Dredge again in flour mixture, shaking off excess.
In a cast iron skillet, add and inch and a half of oil and heat to about 350 degrees.
Carefully place chicken pieces in cast iron skillet and cook about 5 minutes per side or until cooked through and juices run clear. (Always place the chicken in the oil away from you so if there are any splashes it's not going towards you. And gently drop the chicken into the oil.) Cook time will depend on the thickness of your chicken breast, be sure to check your chicken is fully cooked before serving.
Once chicken is fully cooked remove from skillet and place on paper towels and let the oil drain.
In a small bowl mix together honey, sriracha, minced garlic and lime juice. Toss chicken in the glaze until fully coated.
To assemble crispy chicken sandwiches, spread mayo on buns, top with chicken and garnish with shredded lettuce and tomato. Feel free to get creative with your garnishes. Enjoy!
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