Fried Chicken Sandwiches With Sriracha Mayo

Fried chicken sandwich
Diana Rattray
Prep: 20 mins
Cook: 19 mins
Total: 39 mins
Servings: 4 servings
Nutrition Facts (per serving)
1020 Calories
59g Fat
73g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1020
% Daily Value*
Total Fat 59g 76%
Saturated Fat 7g 34%
Cholesterol 104mg 35%
Sodium 895mg 39%
Total Carbohydrate 73g 26%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 48g
Vitamin C 3mg 15%
Calcium 144mg 11%
Iron 5mg 30%
Potassium 539mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The fried chicken slices in these sandwiches take just minutes to cook, and they make absolutely delicious sandwiches.

You might also serve the fried chicken without the sandwich rolls as chicken strips or nuggets with fries or macaroni and cheese.

The spicy and tangy Sriracha mayonnaise is wonderful on the sandwiches, but feel free to use plain mayonnaise, a mustard mayonnaise blend, or ranch dressing. The recipe makes four delicious sandwiches.



For the Chicken:

  • Canola oil, frying

  • 1 pound boneless chicken breasts

  • 3/4 cup buttermilk

  • 1 tablespoon hot sauce (such as Frank's or Texas Pete)

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon kosher salt, plus more for sprinkling

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon sage

  • Dash ground thyme

For the Sriracha Mayonnaise:

  • 1/4 cup mayonnaise

  • 1 tablespoon Sriracha, or to taste

For the Sandwiches:

  • 4 sandwich rolls, split, buttered, and toasted

  • 4 lettuce leaves, plus pickles, tomatoes, and other toppings, as desired

Steps to Make It

*Use 4 thin-sliced cutlets or 2 (8-ounce) chicken breasts, halved horizontally to make 4 thin cutlets.

  1. Gather the ingredients.

  2. Put about 1/2 inch of oil in a large deep skillet. Heat to 350 F.

  3. Slice chicken breasts in half crosswise to make 4 equal-sized cutlets. 

  4. Put buttermilk and hot sauce in a shallow wide bowl.

  5. Combine flour, pepper, salt, garlic powder, onion powder, sage, and thyme in a bowl. Blend well.

  6. Dip a chicken cutlet in flour mixture, turning to coat lightly. Next dip cutlet in buttermilk and hot sauce mixture, turning to coat both sides. Again, dip in flour mixture to coat thoroughly. Repeat with remaining chicken cutlets.

  7. Put chicken cutlets in hot oil and fry for about 3 to 4 minutes on each side, or until chicken is cooked through.

  8. Meanwhile, combine mayonnaise and Sriracha. Blend well.

  9. Transfer cooked chicken pieces to a cooling rack set in a pan or paper towels to drain. Sprinkle lightly with salt and pepper.

  10. Arrange chicken on toasted buns with lettuce slices, pickles, and desired toppings, along with Sriracha mayonnaise or sauce of your choice.