Description
This Bang Bang Chicken Sandwich features crispy, buttermilk-marinated fried chicken coated in a spicy-sweet Bang Bang sauce, served on toasted buns with fresh lettuce, tomato, pickles, and red onions for a perfect balance of heat, crunch, and creaminess.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for extra heat)
- Pinch of salt
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1-2 tablespoons sriracha (adjust based on your spice preference)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Sandwich Assembly
- Vegetable oil for frying
- 4 sandwich buns (brioche or potato buns work best)
- Lettuce (shredded or whole leaves)
- Tomato slices
- Pickles (optional)
- Red onion slices (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken breasts ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor and tenderness.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Adjust the spice level by adding more sriracha if desired.
- Prepare the Chicken for Frying: In a shallow dish, mix together the flour, paprika, cayenne pepper (if using), and a pinch of salt to create the seasoned coating.
- Coat the Chicken: Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing firmly to ensure an even and thorough coating.
- Heat the Oil: Pour vegetable oil into a deep skillet or fryer and heat to 350°F (175°C), ensuring the oil is deep enough to submerge the chicken partially for even frying.
- Fry the Chicken: Fry the chicken breasts for approximately 5-7 minutes per side until golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C).
- Drain the Chicken: Remove the fried chicken and place it on a paper towel-lined plate to absorb excess oil.
- Toast the Buns: Lightly toast the sandwich buns in a pan or on the grill until golden and warm.
- Assemble the Sandwich: Spread a generous amount of Bang Bang sauce on the bottom half of each bun. Layer with fried chicken, then top with lettuce, tomato slices, pickles, and red onion slices if using.
- Add Sauce and Top Bun: Add additional Bang Bang sauce on top of the chicken if desired, then place the top bun over the sandwich.
- Serve: Serve immediately while the chicken is hot and crispy for the best flavor and texture experience.
Notes
- For extra crispy chicken, double dredge by dipping the coated chicken back into the buttermilk and then flour mixture again before frying.
- Adjust cayenne and sriracha amounts to match your heat tolerance.
- Using brioche or potato buns adds a richer flavor and texture but regular sandwich buns work as well.
- Marinating overnight enhances flavor and tenderness but 30 minutes is sufficient for quicker preparation.
- Make sure oil temperature is consistent to avoid greasy or undercooked chicken.
- Leftover sauce can be stored in the fridge for up to a week.
