It is 6pm. You are tired. Dinner needs to happen fast. This Spicy Bang Bang Chicken Sandwich is your new secret weapon.
Too hot to spend hours in the kitchen this summer? This recipe delivers a restaurant-quality meal in under 40 minutes. It is the perfect blend of crispy, creamy, and spicy.
Why You’ll Love This Recipe
This sandwich brings the restaurant experience right to your kitchen. It is packed with protein to keep your family full. The spicy-sweet sauce is a total crowd-pleaser for everyone. It is the perfect solution for a busy summer weeknight dinner. You get that satisfying crunch without the heavy deep-fryer mess.
Simple Cooking Method
Shallow frying makes this recipe feel easy and doable for any home cook. You do not need fancy equipment to get a perfect crust. Simply dredge, fry, and toss in that signature sauce. Even if you are a beginner, you can master this crispy golden finish. Your family will think you ordered takeout!
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 2 large boneless skinless chicken breasts, halved horizontally
- 1 cup buttermilk
- 1 tablespoon Louisiana-style hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- Neutral oil for shallow frying
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha
- 1 teaspoon honey
- 4 brioche buns, split
- 1 cup shredded green cabbage
- 1 tablespoon apple cider vinegar
Step-by-Step Directions
- Prepare the Bang Bang sauce by whisking together the mayonnaise, sweet chili sauce, Sriracha, and honey in a medium bowl. Set aside.
- In a shallow bowl, whisk the buttermilk and hot sauce. Submerge the chicken cutlets and allow to marinate for 10 minutes.
- In a separate wide container, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Heat 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
- Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to create a craggy crust.
- Fry the chicken for 4 to 5 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
- In a small bowl, toss the shredded cabbage with apple cider vinegar and a pinch of salt.
- Lightly toast the brioche buns. Coat each fried chicken piece in the Bang Bang sauce.
- Assemble by placing the sauced chicken on the bottom bun, topping with the slaw, and finishing with the top bun.
Best Ways to Enjoy It
Serve these sandwiches warm while the chicken is perfectly tender. Pair them with a side of cold watermelon for a refreshing summer touch. A few sweet potato fries or a simple green salad work beautifully too. Set the picnic table, pour some iced tea, and enjoy a relaxing meal outdoors.
How to Store Leftovers
Store the chicken and slaw in separate airtight containers in the fridge. The chicken will stay fresh for up to three days. For the best crunch, reheat in an air fryer or oven. Avoid the microwave to keep that crust from getting soggy. Assemble your Spicy Bang Bang Chicken Sandwich just before eating for maximum freshness.
Tips for Best Results
- Use a meat thermometer to ensure the chicken stays juicy.
- Press the flour mixture firmly into the chicken for a craggy crust.
- Do not skip the cornstarch as it adds extra crispiness.
- Maintain your oil temperature at 350°F for an even fry.
- Toast your buns with a little butter for a golden finish.
- Add extra Sriracha if your family loves a bigger heat kick.
- Drain chicken on a wire rack to prevent a soggy bottom.
- Make the sauce ahead of time to let flavors meld together.
Ways to Switch It Up
- Try using gluten-free flour and cornstarch for a GF-friendly version.
- Swap the brioche for lettuce wraps for a lower-carb option.
- Add pickled jalapeños for an extra layer of summer heat.
- Use chicken thighs if you prefer a richer, darker meat.
Common Questions
What is the best oil for frying?
Use a neutral oil with a high smoke point like canola or vegetable oil. These oils handle the heat well without changing the flavor of the chicken.
Can I make this in an air fryer?
Yes, you can! Spray the breaded chicken generously with oil and air fry at 400°F for about 12-15 minutes, flipping halfway through.
Is the sauce very spicy?
The sauce is a mild-to-medium heat thanks to the sweet chili and honey. You can easily reduce the Sriracha if you want it even milder.
I hope this crispy sandwich becomes a new favorite for your busy weeknights. It is the perfect way to bring everyone together for a delicious, stress-free meal. Happy cooking!
— Katie Wood
Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally to create 4 cutlets
- 1 cup buttermil k
- 1 tablespoon Louisiana -style hot sauce
- 1 cup all -purpose flour
- 1/2 cup cornstarc h
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- Neutral oil for shallow frying
- 1/2 cup mayonnais e
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Srirach a
- 1 teaspoon hone y
- 4 brioche buns , split
- 1 cup shredded green cabbage
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Bang Bang sauce by whisking together the mayonnaise, sweet chili sauce, Sriracha, and honey in a medium bowl. Set aside.
- In a shallow bowl, whisk the buttermilk and hot sauce. Submerge the chicken cutlets and allow to marinate for 10 minutes.
- In a separate wide container, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Heat 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
- Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to create a craggy crust.
- Fry the chicken for 4 to 5 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
- In a small bowl, toss the shredded cabbage with apple cider vinegar and a pinch of salt.
- Lightly toast the brioche buns. Coat each fried chicken piece in the Bang Bang sauce.
- Assemble by placing the sauced chicken on the bottom bun, topping with the slaw, and finishing with the top bun.
