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Perfect Crispy Honey Sriracha Chicken Sandwich Recipe

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This crispy honey sriracha chicken sandwich features shatteringly crunchy chicken coated in a sticky, sweet-spicy glaze, topped with a cool, tangy slaw on a toasted brioche bun. It’s a restaurant-quality meal made at home that’s better than takeout.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb total), sliced in half horizontally to create 4 cutlets
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup honey
  • 3 tablespoons sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil (optional)
  • 4 brioche buns
  • 1 cup shredded cabbage and carrot mix
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Butter, for toasting the buns
  • Neutral oil for frying (vegetable, canola, or peanut)

Instructions

  1. Marinate the Chicken: Place chicken cutlets in a bowl or zip-top bag. Add buttermilk, salt, and pepper. Massage together, then refrigerate for at least 30 minutes, up to 4 hours.
  2. Prepare the Coating: In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper.
  3. Set Up Dredging Station: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly. Shake off excess. Dip floured chicken back into buttermilk, then dredge in flour mixture a second time. Place coated chicken on a wire rack.
  4. Let Coating Rest: Let coated chicken rest on wire rack for 10-15 minutes.
  5. Heat Oil: Pour about 1 inch of neutral oil into a large cast-iron skillet. Heat over medium-high heat to 350°F (175°C).
  6. Fry Chicken: Carefully lower chicken into hot oil using tongs. Do not overcrowd. Fry for 4-5 minutes per side, until deep golden brown and internal temperature reaches 165°F (74°C).
  7. Drain Chicken: Transfer fried chicken to wire rack to drain.
  8. Make Glaze: In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, minced garlic, and sesame oil. Whisk and bring to a gentle simmer over medium heat. Cook for 2-3 minutes until slightly thickened and glossy. Remove from heat.
  9. Glaze Chicken: Place hot chicken in a large bowl. Pour warm glaze over and toss gently with tongs until evenly coated.
  10. Prepare Slaw: In a small bowl, mix shredded cabbage and carrot with mayonnaise, rice vinegar, and sugar. Toss to combine.
  11. Toast Buns: Split brioche buns and butter cut sides. Toast in a dry skillet over medium heat until golden brown.
  12. Assemble Sandwiches: Place slaw on bottom half of each toasted bun. Top with a glazed chicken cutlet. Add top bun and press gently. Serve immediately.

Notes

Keep oil at a consistent 350°F for best results. Don’t skip the resting step after breading—it helps the coating adhere. Work in small batches to maintain oil temperature. Taste the glaze before tossing the chicken and adjust sweetness or heat to your preference. Glaze the chicken right before serving to maintain maximum crunch. For a lighter version, bake at 425°F for 20-25 minutes or air fry at 400°F for 10-12 minutes.

Nutrition

Keywords: crispy chicken sandwich, honey sriracha, fried chicken, spicy chicken sandwich, homemade chicken sandwich, chicken recipe, comfort food

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