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crispy fried chicken sandwich

Honey Sriracha Fried Chicken Sandwiches - Crispy, Spicy & Sweet Perfection

Buttermilk-marinated fried chicken with honey sriracha glaze, served on toasted brioche with pickles and spicy mayo.
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Ingredients
  

  • 4 boneless skinless chicken thighs or breasts pounded to even thickness
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder for breading
  • Salt and pepper to taste
  • 3-4 cups vegetable oil for frying
  • ¼ cup honey
  • 3 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon unsalted butter
  • 1 teaspoon rice vinegar
  • 4 brioche buns
  • Pickles or jalapeños
  • Spicy mayo or garlic aioli

Instructions
 

  • Whisk together buttermilk, hot sauce, and spices. Marinate chicken 1-4 hours refrigerated.
  • Mix flour, cornstarch, and seasonings. Dredge chicken, pressing firmly. Rest 10 minutes on wire rack.
  • Heat oil to 350-375°F. Fry chicken 5-6 minutes per side until golden and 165°F internal temperature.
  • Simmer honey, sriracha, soy sauce, butter, and vinegar 2-3 minutes until thickened. Brush over hot chicken.
  • Toast brioche buns with butter until golden. Prepare mayo and vegetables.
  • Assemble: mayo on both buns, pickles on bottom, add glazed chicken, vegetables, and top bun. Serve immediately.

Notes

Cornstarch in breading creates extra crispiness
Apply glaze while chicken is hot for best adhesion
Can marinate up to 4 hours for maximum flavor
Oil temperature is crucial - use thermometer