|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||76%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 73g||26%|
|Dietary Fiber 4g||13%|
|Total Sugars 3g|
|Vitamin C 3mg||15%|
|*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.|
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
*Use 4 thin-sliced cutlets or 2 (8-ounce) chicken breasts, halved horizontally to make 4 thin cutlets.
Gather the ingredients.
Put about 1/2 inch of oil in a large deep skillet. Heat to 350 F.
Slice chicken breasts in half crosswise to make 4 equal-sized cutlets.
Put buttermilk and hot sauce in a shallow wide bowl.
Combine flour, pepper, salt, garlic powder, onion powder, sage, and thyme in a bowl. Blend well.
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.
Put chicken cutlets in hot oil and fry for about 3 to 4 minutes on each side, or until chicken is cooked through.
Meanwhile, combine mayonnaise and Sriracha. Blend well.
Transfer cooked chicken pieces to a cooling rack set in a pan or paper towels to drain. Sprinkle lightly with salt and pepper.
Arrange chicken on toasted buns with lettuce slices, pickles, and desired toppings, along with Sriracha mayonnaise or sauce of your choice.