Ingredients
Equipment
Method
Instructions
- In a large bowl, combine the buttermilk, egg, garlic powder, onion powder, cayenne powder, dried parsley, salt, and pepper. Whisk until smooth. Add the chicken breasts to the buttermilk mixture, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
- In another bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne powder, and salt. This will create a crispy coating for the chicken.
- In a frying pan or deep fryer, heat oil over medium-high heat. You want enough oil to submerge the chicken partially for even cooking. Use a thermometer to check that the oil reaches about 350°F.
- Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- Carefully place the breaded chicken into the hot oil. Fry for 5-7 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F). Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- In a small saucepan over medium heat, melt the butter. Stir in the sweet chili sauce and sriracha until combined and warm. Toss the fried chicken pieces in this sticky sauce until well-coated.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat according to your preference.
- Toast the brioche buns lightly. Spread a generous amount of spicy mayo on both the top and bottom of the bun. Place a piece of the sticky fried chicken on the bottom half, and top with your favorite toppings—think crisp lettuce, pickles, or even jalapeños for an extra kick. Finish with the top half of the bun and serve immediately.
Notes
- Marinate the chicken overnight for maximum flavor.
- Ensure the oil is heated properly for crispy fried chicken.
- Fry in batches to avoid overcrowding the pan.