Sticky Sweet Chili Fried Chicken Sandwiches
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
584 kcal
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Course
Main Course
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Cuisine
American
Sticky Sweet Chili Fried Chicken Sandwiches
Description
Sticky Sweet Chili Fried Chicken Sandwiches start with chicken breasts halved horizontally and marinated in buttermilk, egg, and a blend of spices that include onion powder, cayenne, parsley, garlic powder, salt, and pepper. The marinade helps tenderize the chicken and imparts flavor. After marinating, the chicken is dredged in a seasoned mix of flour, cornstarch, and spices to create a crispy coating once fried.
The chicken is deep fried until cooked through and golden brown, then tossed in a sauce made by melting butter with sweet chili sauce and sriracha, providing a balance of sweetness and heat. The sandwiches are assembled on toasted brioche buns with a chili mayo made from mayonnaise, sweet chili sauce, and sriracha. This combination adds creaminess and a touch more spice to the sandwich.
Leftover chicken patties store well in the fridge for up to three days and can be reheated in the oven or air fryer to retain crispness. This sandwich offers a satisfying blend of textures from the crunchy exterior and moist interior of the chicken, enhanced by the sticky, flavorful sauce and rich bun.
Ingredients
Chicken Marinade
- 2 chicken breast about 1 pound, cut in half horizontally
- 1 cup buttermilk
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp black pepper
Flour Mixture
- 1 cup flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
Sweet Chili Sauce
- 4 tablespoons butter
- 4 tablespoons sweet chili sauce
- 1 tablespoon sriracha or hot sauce
For Assembling
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 4-6 Brioche buns
Instructions
- Whisk the buttermilk, egg, and spices in a large bowl until combined. Add the chicken to the buttermilk mixture and place in the refrigerator, covered, for 30 minutes or up to 24 hours.
- In a shallow bowl, whisk the dry ingredients; flour, cornstarch, and spices. Remove the chicken from the marinade and dredge in the flour mixture, making sure to coat well by pressing the flour on all sides of the chicken.
- Deep fry the chicken in about 2 inches of oil for 4-5 minutes per side or until cooked through. Remove onto a paper towel.
Make the Sweet Chili Sauce
- While the chicken is frying, warm the butter, sweet chili sauce, and sriracha in a small pan just until the butter is melted.
- Place the chicken in a deep bowl and add the sauce. Mix well just until the chicken is coated with the sauce.
To Assemble
- Make the chili mayo topping, whisk the mayo, sweet chili sauce, and sriracha in a bowl. Toast the brioche buns in a tablespoon of butter. Top each bun with a chicken fillet, sandwich toppings of choice (lettuce, onion, tomato, pickle), and about a tablespoon of the mayo mixture. Serve immediately and enjoy!
Notes
- Store leftover chicken patties in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken patties in an oven or air fryer to restore crispiness without drying them out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 584kcal | 29% |
| Carbohydrates | 50g | 17% |
| Protein | 36g | 72% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 266mg | 89% |
| Sodium | 652mg | 27% |
| Potassium | 464mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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