Description
A flavorful Bang Bang Chicken Sandwich featuring crispy fried chicken breasts coated in a spicy and sweet homemade sauce, served on toasted buns with fresh lettuce, tomato, pickles, and red onions for a perfect balance of textures and tastes.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Chicken Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for extra heat)
- Pinch of salt
- Vegetable oil for frying
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1-2 tablespoons sriracha (adjust based on your spice preference)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Sandwich Assembly
- 4 sandwich buns (brioche or potato buns work best)
- Lettuce (shredded or whole leaves)
- Tomato slices
- Pickles (optional)
- Red onion slices (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk, salt, pepper, garlic powder, and onion powder. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes or preferably overnight to tenderize and flavor the chicken.
- Make the Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Adjust the spice level by adding more sriracha if desired. Set aside.
- Prepare the Chicken Coating: In a shallow dish, combine the flour, paprika, cayenne pepper, and a pinch of salt. This seasoned flour will give the chicken its crispy, spicy crust.
- Coat the Chicken: Remove chicken from the marinade, letting excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing the flour onto the chicken to ensure even coating.
- Heat the Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring there is enough oil to fully submerge the chicken breasts.
- Fry the Chicken: Carefully place the coated chicken into the hot oil. Fry for 5-7 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F (74°C) for food safety.
- Drain the Chicken: Remove the chicken from oil and place on a paper towel-lined plate to drain excess oil and maintain crispiness.
- Toast the Buns: Lightly toast the sandwich buns in a pan or on a grill until golden for extra flavor and texture.
- Assemble the Sandwich: Spread a generous layer of Bang Bang sauce on the bottom half of each bun. Place the fried chicken breast on top, then add lettuce, tomato slices, pickles, and red onions if using.
- Finish and Serve: Add more Bang Bang sauce if you like it extra saucy, then top with the other half of the bun. Serve immediately for best flavor and texture.
Notes
- For extra crispy chicken, double dredge by dipping chicken back into buttermilk after the first flour coat, then coat again with flour mixture.
- Marinating overnight will significantly improve the tenderness and flavor of the chicken.
- Adjust the amount of sriracha in the sauce to suit your heat preference.
- Use a meat thermometer to ensure the chicken is cooked through to avoid over or undercooking.
- Serve with your favorite side like fries or coleslaw for a complete meal.
