Description
This Bang Bang Chicken Sandwich is a crispy, flavorful delight featuring tender buttermilk-marinated chicken breasts coated in a spicy seasoned flour and fried to golden perfection. Topped with a creamy, sweet, and spicy Bang Bang sauce, fresh lettuce, tomato, pickles, and red onions, all nestled within lightly toasted brioche buns, this sandwich delivers an irresistible combination of heat, crunch, and freshness perfect for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Breading
- 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, black pepper, garlic powder, and onion powder. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor and tenderness.
- Make the Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Stir until smooth and taste; adjust the spice level by adding more sriracha if desired.
- Prepare the Chicken for Frying: In a shallow dish, combine the all-purpose flour, paprika, cayenne pepper, and a pinch of salt for the seasoned breading.
- Coat the Chicken: Remove the chicken breasts from the marinade and dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even and thorough coating.
- Heat the Oil: In a deep skillet or heavy-bottomed fryer, heat vegetable oil to 350°F (175°C), suitable for deep frying.
- Fry the Chicken: Carefully add the coated chicken breasts to the hot oil and fry for approximately 5 to 7 minutes per side, or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain the Chicken: Remove the fried chicken from the oil and place it 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 slightly golden and warm.
- Assemble the Sandwich: Spread a generous amount of Bang Bang sauce on the bottom half of each bun, then add the fried chicken breast.
- Add Toppings: Layer with lettuce, tomato slices, pickles, and red onion slices as desired. For extra flavor, spread additional Bang Bang sauce over the chicken.
- Complete and Serve: Place the top half of the bun on the sandwich and serve immediately while warm and crispy.
Notes
- Marinating the chicken overnight enhances flavor and tenderness significantly.
- Adjust the amount of sriracha in the sauce to suit your spice tolerance.
- Use a thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- For a lighter meal, the chicken can be baked instead of fried, though it won’t be as crispy.
- Pickles and red onions are optional but add great texture and tanginess to the sandwich.
- Brioche or potato buns are recommended for their soft and slightly sweet characteristics, complementing the spicy chicken.
