Ingredients
Scale
- 2 pieces chicken breasts (halved into 4 thin cutlets)
- 1 cup buttermilk (essential for tenderizing the chicken)
- 2 tablespoons pickle juice (adds tang and keeps meat juicy)
- 1 tablespoon sriracha (for the marinade)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour (for the coating)
- 1/2 cup cornstarch (creates extra crispiness)
- 1 teaspoon salt (for the coating)
- 1 teaspoon paprika (for the coating)
- 1 teaspoon garlic powder (for the coating)
- 2 tablespoons butter (for the honey sriracha sauce)
- 1/2 cup honey (balances the heat of sriracha)
- 2 to 3 tablespoons sriracha (for the sauce)
- 1/2 teaspoon cayenne pepper (for the sauce)
- 1/2 cup mayonnaise (for the spicy mayo)
- 1 tablespoon sriracha (for the spicy mayo)
- 1/2 teaspoon garlic powder (for the spicy mayo)
- 1/2 teaspoon cayenne pepper (for the spicy mayo)
- 1/2 teaspoon black pepper (for the spicy mayo)
- 4 pieces brioche buns
- 1/2 cup pickle slices
- 2 tablespoons butter (melted, for brushing)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Halve each chicken breast horizontally to create 4 thin cutlets of even thickness, about 1/2 inch thick.
- In a large bowl or shallow dish, whisk together the buttermilk, pickle juice, sriracha, salt, black pepper, garlic powder, and paprika until well combined.
- Submerge the chicken cutlets in the marinade, cover, and refrigerate for at least 30 minutes or overnight.
- In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, paprika, and garlic powder until evenly mixed.
- Remove one chicken cutlet from the marinade, letting excess liquid drip back, then place into the flour mixture and press the coating firmly onto both sides and edges, creating a thick layer about 1/4 inch thick.
- Place the coated chicken on a clean plate or rack and let it sit for 10 minutes.
- In a large heavy-bottomed skillet or Dutch oven, heat about 2 inches of neutral oil to 350 degrees Fahrenheit.
- Carefully place the coated chicken cutlets into the hot oil, working in batches, and fry for 4 to 5 minutes per side until the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet.
- In a small saucepan over low heat, add the butter, honey, sriracha, and cayenne pepper.
- Stir constantly for 2 to 3 minutes until the butter is melted and all ingredients are fully combined and heated through.
- While the chicken is still warm, brush or toss each piece with the honey sriracha sauce until evenly coated on all sides.
- In a small bowl, combine the mayonnaise, sriracha, garlic powder, cayenne pepper, and black pepper.
- Stir thoroughly until the spicy mayo is uniform in color and texture.
- Place the brioche buns cut-side down on a griddle or skillet over medium heat for 1 to 2 minutes until lightly golden and warm.
- Spread a generous layer of spicy mayo on the bottom bun, place one honey sriracha-coated chicken cutlet on top, and add several pickle slices.
- Spread more spicy mayo on the inside of the top bun and gently press it onto the sandwich.
- Mix the melted butter with the fresh parsley, then brush this mixture over the top of the brioche bun.
- Serve immediately and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
- Calories: 650
- Sugar: 15g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Ideal for weeknight dinners or impressing guests with homemade gourmet flavors.