this spicy buttermilk fried chicken sandwich knocks it out of the park with flavors from the bacon, pepperjack cheese and the sriracha mayo.
spicy buttermilk fried chicken sandwich
- 2 boneless skinless chicken breasts sliced in half lengthwise you will have 4 thin breasts
- 1 cup buttermilk
- 1 cup flour
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne powder
- ½ teaspoon salt
- vegetable oil
- 4 slices american cheese
- 4 slices bacon
- 4 soft buns
- ½ cup mayo
- 3 tablespoons sriracha
- ½ teaspoon sugar
place the 4-chicken breast in a medium bowl and add buttermilk.
marinade for 20 minutes or up to 24 hours.
Cook bacon and set aside, keeping bacon fat in skillet
in a small bowl whisk together flour, cornstarch, paprika, garlic powder, cayenne, and salt.
dredge chicken breasts in the flour mixture then back in the buttermilk and again in the flour mixture and let rest on a baking sheet.
add 1 cup oil to skillet with bacon fat and heat
once oil is hot, add chicken breasts and fry for about 6-10 minutes.
remove from pan and place on a baking sheet and top with sliced cheese
broil to melt cheese
place on a bun and top with bacon and siracha mayo and enjoy!
for the sriracha mayo:
in a small bowl add mayo, sriracha and sugar whisk until combined