Extra crispy fried chicken breast on a brioche bun with sriracha mayo & candied jalapeños
This crispy chicken sandwich is might be better than all your favorite fast food and restaurant chicken sandwiches combined. My method results in the crispiest chicken that stays crispy after cooking and reheats like freshly fried chicken. This recipe uses the same method for the chicken that was used in the Chicken Strips & Waffles with Rum Butter Syrup recipe. Topped with the The Most Delicious Candied Jalapeños, sriracha-mayo, and a brioche bun, this sandwich was one of the best I’ve ever had.
The key is my tried and true method using with egg whites and sparkling water instead of the traditional whole egg and buttermilk method. My method results in the crispiest chicken that stays crispy after cooking and reheats like freshly fried chicken.
Next major key is double frying the chicken to get the maximum crisp and to lock in flavor. The first fry is sufficient but the 2nd fry takes the crunch to another level.
I’ve been adding my homemade candied jalapeños on everything and they gave the perfect amount of sweet heat. The Most Delicious Candied Jalapeños are easy to make & last up to 3 months in the fridge (if you don’t eat them all the first week). The spice mellows out over time and the jalapeño syrup is amazing to add to sauces and dips.
The chicken is flavorful, crispy, the bread is buttery and toasted, the sriracha mayo and candied jalapeños add a spicy kick for the best ever crispy chicken sandwich. Add cheese and all your favorite toppings or keep it simple like me. Paired with my updated hand-cut fries (recipe coming soon), this recipe is the only one you need for a crispy chicken sandwich.
Better Than Your Fav Chicken Sandwich
Ingredients
- 1 lb boneless skinless chicken breasts or 2 chicken breast pounded and cut in half
- 3 egg whites
- 1/2 cup sparkling water
- 1 1/2 cups flour
- 3/4 cup cornstarch
- 1 tbsp kosher salt or to taste
- 2 tsp black pepper or to taste
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- canola oil for frying (can be deep fried or shallow fried)
- 4 brioche or potato bun lightly toasted
For the sriracha mayo
- 2 tbsp mayo
- 1 tbsp sriracha
- 1/2 tsp honey
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
Instructions
- To a bowl, add flour, cornstarch, more spices and seasonings
- Add ingredients for sriracha mayo to a bowl, mix, and refrigerate
- Using cleaned chicken, wrap chicken in plastic wrap or a ziplock & lightly pound chicken with a mallet or rolling pin
- Slice chicken breasts in half
- Add spices and seasonings
- In a separate bowl, whisk egg whites and sparkling water together until frothy
- Add egg white mixture to seasoned chicken, mix well, and marinate for 15 minutes on the counter top
- Heat oil in deep fryer or pan
- Dredge chicken in flour/cornstarch mixture, pressing the flour into the chicken making sure its completely coated and set aside
- Fry chicken for 8-10 minutes until light brown
- Allow chicken to cool on a wire rack about 10 minutes
- Fry chicken a 2nd time, 2-3 minutes until golden brown and extra crispy and drain on a wire rack
- Toast buns in pan with butter
- Assemble sandwich by adding toppings of choice and serve with hand-cut homemade fries or salad
- Enjoy!
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