Spicy Chicken Sandwich with Sriracha-Cilantro Mayo

Instructions

1. Prepare the Sriracha-Cilantro Mayo by combining the mayonnaise, honey, 2 teaspoons of the sriracha and cilantro in a small bowl. Taste and add more sriracha if desired. Set aside.
2. Whisk the egg and milk together in a pie plate or other shallow dish. Combine the breadcrumbs, garlic powder, cayenne, 1 teaspoon salt and a few grinds of black pepper and spread on a dinner plate or sheet of wax paper.
3. Dip each piece of chicken first in the egg, then in the crumb mixture, pressing lightly to be sure the crumbs adhere well.
4. Add about 1/8-inch of vegetable oil to a large skillet and heat over medium-high heat. Add the chicken in a single layer and cook until the crumb coating is golden brown and the interior is no longer pink, 2 to 3 minutes per side.
5. Transfer the chicken to a paper towel-lined plate. Divide the mayo mixture between the four rolls and add a layer of lettuce and red onion to each. Top with chicken and serve immediately.