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spicy chicken sandwich recipe.
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Spicy Chicken Sandwich

My spicy chicken sandwich is quick and easy to make and has the most delicious crispy breading! It's better than McDonald's or Popeye's and comes together in minutes. Watch the video below to see how I make it in my kitchen!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4 servings
Calories 285kcal
Author Arman Liew

Ingredients

  • 2 large chicken breasts halved
  • 1 1/2 cups all purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons sriracha
  • 2 large eggs whisked

To assemble

  • 4 soft rolls or brioche buns
  • 1/2 cup lettuce shredded
  • 1/4 cup pickles
  • 1 large tomato sliced
  • 1/4 cup big mac sauce

Instructions

  • Whisk flour, chili powder, salt, and pepper in one bowl. In a separate bowl, whisk together the buttermilk, sriracha, and eggs.
  • Dip one piece of the chicken in the flour mix and shake off any excess. Dip it in the spicy buttermilk mix, then once again in the dry mix. Repeat the process until all the chicken is seasoned.
  • Add an inch of oil to a deep pan. Once hot, cook the chicken for 4-5 minutes, flipping halfway through. Once golden brown or once the chicken reaches an internal temperature of 165F, remove them from the oil and place them on a paper towel to soak up excess oil.
  • Once cooked, assemble the sandwiches by adding them into a roll with sauce and fillings of choice.

Video

Notes

Only the crispy chicken can be stored away to enjoy later. 
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. 
TO FREEZE: Place the chicken in a ziplock bag and store it in the freezer for up to two months. 
TO REHEAT: Either reheat in a non-stick pan or the oven. Avoid using the microwave as the chicken will lose its crispiness. 
Air fryer method: Once the chicken is breaded, grease the air fryer basket and place the fillets in a single layer (you may need to cook it in batches). Spray the top with cooking spray and air fry at 200C/400F for 15 minutes, flipping halfway through.
Oven method: Preheat the oven to 200C/400F. Place the breaded chicken on a baking sheet. I don't recommend adding parchment paper because the chicken may be soggy. Bake for 25-30 minutes, flipping halfway through.
Make it gluten-free. Use gluten-free flour in the breading and serve it with gluten-free bread or buns. 

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 22g | Protein: 25g | Fat: 17g | Sodium: 926mg | Potassium: 394mg | Fiber: 1g | Vitamin A: 410IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 3mg | NET CARBS: 21g