Name: Spicy Bang Bang Chicken Sandwich Delight Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 1 cup buttermilk (or regular milk); 1 cup all-purpose flour; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; Vegetable oil (for frying); 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1 tablespoon sriracha (adjust for spice preference); 1 teaspoon lime juice; Salt to taste; 4 sandwich buns (brioche or your choice); Lettuce leaves; Sliced tomatoes; Sliced cucumbers (optional); Pickles (optional)

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Introduction

If you love a spicy, crunchy chicken sandwich that packs a flavorful punch, this Spicy Bang Bang Chicken Sandwich Delight is just what you need. Crispy fried chicken coated in a zesty bang bang sauce is nestled between soft buns with fresh veggies for the perfect balance of heat and freshness.

A close-up view of a sandwich on a white sesame burger bun, cut in half horizontally. The bottom layer is a creamy light orange sauce spread thickly. Above it lies a crispy golden brown fried chicken fillet, covered in a slightly shiny texture. On top of the chicken, there is a mix of shredded white cabbage and purple cabbage, with small green chopped herbs scattered around. A round green slice of jalapeño sits prominently on the slaw, with another jalapeño slice and herbs placed on the wooden surface next to the sandwich. The background shows a blurred second sandwich and a soft focus white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
1 cup buttermilk (or regular milk)
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Vegetable oil (for frying)
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha (adjust for spice preference)
1 teaspoon lime juice
Salt to taste
4 sandwich buns (brioche or your choice)
Lettuce leaves
Sliced tomatoes
Sliced cucumbers (optional)
Pickles (optional)

Instructions

Step 1: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch. Then, cut the chicken into sandwich-sized pieces if desired.
Step 2: Pour the buttermilk into a bowl and soak the chicken pieces for at least 15 minutes to tenderize and add moisture.
Step 3: In a separate large bowl, mix the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
Step 4: Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture. For extra crispiness, dip back into buttermilk and again into flour.
Step 5: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Step 6: While the chicken cooks, make the bang bang sauce by combining mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt in a small bowl. Adjust sriracha for desired spice level.
Step 7: Lightly toast the sandwich buns. Spread a generous amount of bang bang sauce on the bottom bun, add lettuce, tomato slices, and optional cucumbers or pickles.
Step 8: Place the fried chicken on top of the veggies, drizzle with more bang bang sauce if you like, then cover with the top bun. Serve immediately for the best crunch and flavor.

Tips & Variations

Try marinating the chicken in buttermilk overnight for extra tenderness.
Use panko breadcrumbs mixed with the flour for an even crispier crust.
Adjust the amount of cayenne and sriracha to control the heat level.
For a lighter version, bake the breaded chicken at 400°F (200°C) for 20 minutes instead of frying.
Swap mayonnaise for Greek yogurt in the sauce for a tangier taste.

Storage

Store leftover fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness. Assemble sandwiches fresh to keep buns from getting soggy.

How to Serve

The image shows a sandwich with four layers on a white sesame seed bun sitting on a white marbled surface: the bottom bun is soft and light brown, topped with a layer of creamy sauce with a light orange tinge, followed by a crispy, golden-brown fried chicken fillet, then a colorful layer of shredded purple and white cabbage mixed with some sauce, and finally a slice of fresh green jalapeño pepper centered on top, with extra jalapeño slices and chopped green onions scattered around on the surface; another sandwich is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be juicier. Adjust cooking time to ensure they are cooked through.

Is there a vegan version of this sandwich?

To make a vegan version, use plant-based chicken substitutes, vegan mayo, and adjust the sauce ingredients accordingly. Fry or bake the vegan chicken to your preference.