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The Ultimate Crispy Honey Sriracha Chicken Sandwich

A close-up of a delicious Crispy Chicken Sandwich with Honey Sauce, topped with melted cheese and pickles.
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A recipe for a restaurant-style crispy fried chicken sandwich featuring a buttermilk brine and a sweet and spicy honey sriracha sauce, served on a toasted brioche bun.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally (4 cutlets)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (e.g., Frank’s RedHot)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 4 brioche buns
  • Butter, for toasting
  • Dill pickle chips, for topping
  • 1/4 cup honey
  • 2 tablespoons sriracha sauce
  • 1 teaspoon apple cider vinegar

Instructions

  1. Combine buttermilk, hot sauce, salt, and pepper in a bowl. Submerge the chicken cutlets and marinate in the refrigerator for at least 4 hours, or preferably overnight.
  2. Prepare the dredge: Whisk together flour, cornstarch, paprika, garlic powder, and cayenne pepper in a shallow dish.
  3. Remove chicken from the marinade, letting excess drip off, but do not pat dry. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat. For extra crispiness, dip the floured chicken back into the remaining buttermilk mixture briefly, then dredge again in the flour mixture (double dredge).
  4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 325 degrees Fahrenheit (160 degrees Celsius).
  5. Carefully place chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 5 to 7 minutes per side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Adjust heat as needed to maintain oil temperature.
  6. Remove chicken from oil and place on a wire rack set over a baking sheet to drain excess oil.
  7. While the chicken rests, prepare the sauce: In a small saucepan, combine honey, sriracha, and apple cider vinegar. Heat gently over low heat until just combined and slightly runny. Do not boil.
  8. Lightly butter the cut sides of the brioche buns and toast them in a dry pan or under a broiler until golden brown.
  9. Assemble the sandwich: Place a crispy chicken cutlet on the bottom bun. Spoon a generous amount of the honey sriracha sauce over the chicken. Top with several dill pickle chips. Place the top bun on the sandwich.

Notes

  • For the crispiest coating, use a wire rack for draining the fried chicken instead of paper towels.
  • If you prefer a less spicy sauce, reduce the sriracha to 1 teaspoon.
  • To achieve the best crunch, maintain the oil temperature between 320°F and 330°F during frying.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-sandwich-with-honey-sauce/