Last updated on April 30th, 2023 at 04:00 pm
This sriracha chicken sandwich packs a punch of flavor and is perfect for those who love a little bit of heat in their meals.
Sriracha Chicken Sandwich
- Oven: To bake the chicken breasts
- Baking sheet: To place the chicken breasts while baking.
- Shallow dishes (2): To coat the chicken in flour and buttermilk.
- Whisk: To mix the buttermilk and sriracha sauce together.
- Small bowl: To mix the sriracha sauce, honey, Dijon mustard, and mayonnaise.
- Knife: To cut the chicken intoslices.
- Cutting board: To place the chicken breasts while cutting.
- Toaster: To toast the brioche buns.
- Spatula: To remove the chicken breasts from the baking sheet.
- Serving plate: To serve the sandwich.
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk
- 1/2 cup sriracha sauce
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 4 brioche buns, split and toasted
- Lettuce leaves, for serving
- Sliced tomato, for serving
- Sliced red onion, for serving
- Preheat your oven to 400°F(200°C).
- Season the chicken breasts with salt and pepper to taste.
- Place the flour in a shallow dish.
- In another shallow dish, whisk together the buttermilk and 2 tablespoons of sriracha sauce.
- Dip each chicken breast into the flour, shaking off any excess.
- Then, dip each chicken breast into the buttermilk mixture, coating it well.
- Place the chicken breasts on a baking sheet and bake for 20-25 minutes or until fully cooked.
- In the meantime, prepare the sriracha sauce by mixing together the remaining sriracha sauce, honey, Dijon mustard, and mayonnaise in a small bowl.
- Spread the sriracha sauce on both halves of each toasted brioche bun.
- Place a lettuce leaf on the bottom half of each bun.
- Add a slice of tomato and a few slices of red onion on top of the lettuce.
- When the chicken breasts are fully cooked, remove them from the oven and let them rest for a few minutes.
- Cut the chicken breasts into slices.
- Place the chicken slices on top of the red onion slices on each sandwich.
- Top with the other half of the bun.
- Serve and enjoy your delicioussriracha chicken sandwich!
- For extra crispy chicken, you can use panko breadcrumbs instead of all-purpose flour.
- Adjust the amount of sriracha sauce used in the recipe based on your desired level of spiciness.
- You can marinate the chicken breasts in buttermilk and sriracha sauce mixture for a few hours before baking to make it even more flavorful.
- The chicken can be cooked on a grill instead of baking in the oven.
- You can use different types of cheese such as cheddar, pepper jack, or Swiss to add more flavor to the sandwich.
- If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes.
- For a healthier version, you can use whole wheat buns and serve the sandwich with a side salad or grilled vegetables.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave before serving.
- You can also make this recipe into a wrap by wrapping the chicken, sriracha sauce, and vegetables in a tortilla instead of using brioche buns.
What Makes a Great Sriracha Chicken Sandwich:
A great sriracha chicken sandwich should have a balance of flavors and textures. The chicken should be crispy on the outside and juicy on the inside, while the sriracha sauce should be spicy but not overpowering. The bun should be soft and lightly toasted, and the toppings should complement the flavors of the chicken and sauce.
Variations of the Sriracha Chicken Sandwich:
The sriracha chicken sandwich has many variations, and you can customize the recipe to suit your tastes. Here are a few ideas to get you started:
- Add avocado and bacon for a California twist.
- Substitute the chicken for tofu or portobello mushrooms for a vegetarian option.
- Use a pretzel bun for added texture and flavor.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs if you prefer. Just adjust the cooking time accordingly as thighs take a bit longer to cook than breasts.
Can I use a different type of bread for the sandwich?
Yes, you can use any bread you prefer, although brioche buns work best for this recipe.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk instead of buttermilk, although buttermilk gives the chicken a tangy flavor.
Can I make the sriracha sauce ahead of time?
Yes, you can make the sriracha sauce ahead of time and store it in the refrigerator for up to a week.
Can I use store-bought sriracha sauce instead of making my own?
Yes, you can use store-bought sriracha sauce if you prefer.
Can I bake the chicken ahead of time and reheat it later?
Yes, you can bake the chicken ahead of time and reheat it later in the oven or microwave.
Can I use a different type of lettuce instead of lettuce leaves?
Yes, you can use any lettuce you prefer, although lettuce leaves work best for this recipe.
Can I add other toppings to the sandwich?
Yes, you can add any other toppings you like such as avocado, bacon, or cheese.
Can I make this recipe spicier or milder?
Yes, you can adjust the amount of sriracha sauce to make the recipe spicier or milder according to your taste.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour and buns.
Final Thought On Making This Sriracha Chicken Sandwich
If you’re a fan of spicy and savory flavors, the sriracha chicken sandwich is a must-try.
Whether you’re ordering it from a restaurant or making it at home, this sandwich is sure to satisfy your taste buds.
With its crispy chicken, spicy sriracha sauce, and variety of toppings, the sriracha chicken sandwich is a delicious and satisfying meal that will leave you wanting more.