Description
A crispy, creamy, and spicy chicken sandwich with a flavorful bang bang sauce, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced into sandwich-sized pieces
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit 5 minutes)
- 1 ½ cups all-purpose flour
- ¾ cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder (plus ¼ teaspoon for sauce)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Vegetable oil (canola or peanut) for frying
- ½ cup mayonnaise
- 2–3 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 2 soft sandwich buns (brioche preferred), toasted
- A few fresh lettuce leaves
- Pickles (optional)
- Thinly sliced green onions (optional)
Instructions
- Slice chicken breasts into ½-inch thick sandwich-sized pieces. Place in a bowl and pour buttermilk over. Stir to coat, cover, and refrigerate for 15-30 minutes.
- In a shallow bowl, mix flour, panko breadcrumbs, paprika, garlic powder, salt, black pepper, and cayenne pepper until evenly combined.
- In a small bowl, whisk together mayonnaise, sriracha, honey, rice vinegar, and garlic powder until smooth. Adjust sriracha and honey to taste. Set aside.
- Pour vegetable oil into a skillet to about ½ inch deep and heat over medium-high until it reaches 350°F (175°C).
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Shake off excess.
- Carefully fry chicken pieces in hot oil without crowding the pan, about 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Fry in batches if needed.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes.
- Toast sandwich buns in a dry skillet or toaster until golden and slightly crispy.
- Spread bang bang sauce generously on top and bottom buns. Layer crispy chicken, lettuce, pickles (if using), and green onions (if using). Close sandwich and press gently.
- Serve immediately while warm and crispy.
Notes
Marinate chicken at least 15 minutes for tenderness. Keep oil temperature steady at 350°F to avoid soggy or burnt crust. Use panko breadcrumbs for extra crunch. Toast buns to prevent sogginess. Adjust sauce spice level by varying sriracha and honey. Let chicken rest briefly after frying to keep juices locked in.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Fat: 25
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: Bang Bang Chicken Sandwich, crispy chicken sandwich, spicy chicken sandwich, easy sandwich recipe, fried chicken sandwich