Sweet and Spicy Breaded Chicken Sandwich

Spicy Chicken Sandwich Sriracha Cilantro Mayo

Sweet and Spicy Breaded Chicken Sandwich

Tender, breaded chicken breast, lettuce, onion, and sweet-spicy sriracha mayo spread combine to make this delicious, homemade chicken sandwich.

Course Sandwiches

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 533

Author Lynne Webb

Ingredients

4 boneless, skinless chicken breasts, 1 to 1-1/4 pounds
1 large egg
1 tablespoon milk
3/4 cup dry breadcrumbs
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
Vegetable oil
Green leaf lettuce
Thinly-sliced red onion
4 soft rolls, sliced

For the Sriracha Mayo:

2/3 cup mayonnaise
2 teaspoons honey
2 to 3 teaspoons sriracha, or more to taste
1/2 cup chopped fresh cilantro

Instructions

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.
If your chicken breasts still have the tenderloins attached, remove and reserve them for another use.
One at a time, place the chicken breasts between two sheets of plastic wrap and gently pound them to a thickness of about 1/2-inch. Depending on their size once pounded, cut them in half crosswise to approximate the size of your rolls.
Whisk the egg and milk together in a pie plate or other shallow dish.
Combine the breadcrumbs with the garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper. Spread the mixture on a dinner plate or sheet of wax paper.
Working with one piece of chicken at a time, dip in the egg mixture and turn once or twice to coat. Allow the excess egg to drip off, then lay the chicken on the bed of crumbs and use your fingers to press it gently into the mixture to be sure the crumbs adhere. Repeat on the other side.
Coat the bottom of a large frying pan with about 1/8-inch of vegetable oil and heat over medium-high heat. Add a pinch of bread crumbs to the pan and as soon as they begin to sizzle, the pan is pre-heated.
Add the chicken in a single layer and fry until the crumb coating is golden brown and the interior of the chicken is no longer pink, 2 to 3 minutes per side (see notes).
Transfer the chicken to a paper towel-lined plate and gently blot to absorb the oil from frying. Let stand for 3 to 5 minutes.
Divide the sriracha mayo between the four rolls and add a layer of lettuce and red onion to each. Top with chicken and serve.

Tips for Making This Recipe

Watch the temperature: Every stove is different and you don't want your crumb coating to burn while the chicken cooks all the way through. Check the bottom of each piece after 1 minute in the pan, and if the crumbs already browning, the heat is too high. Carefully turn the chicken over and reduce the heat.
Handle the chicken gently: Use a thin spatula to turn the chicken and be careful so as not to damage the crumb coating.
Check for doneness with a thermometer: Use an instant-read thermometer to check the chicken for doneness (165°F). This way you won't need to cut it and let the juices run out.
Let the chicken stand before serving: Place cooked chicken on a paper towel-lined plate and gently blot to absorb the oil from frying. Let stand for 3 to 5 minutes before serving.

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