Super crispy chicken paired with a toasted bun and a heavy drizzle of Creamy Sriracha Dipping Sauce makes this sandwich irresistible. Thin chicken breasts are coated in a seasoned flour and potato starch mixture, fried to golden perfection, and layered with shredded lettuce, pickles, and the bold Creamy Sriracha sauce. The toasted buns add a warm crunch, while the sauce ties everything together with a spicy, creamy kick.
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Mix flour, potato starch, salt, pepper, garlic powder, and paprika in a bowl.
Whisk eggs in a separate bowl.
Dredge the chicken breasts in the flour mixture, then dip into the egg wash, and coat again in the flour mixture.
Press the coating firmly onto the chicken and let it sit for 5 minutes.
Heat avocado oil over medium heat in a frying pan.
Fry the chicken for 4–5 minutes per side until crispy and golden brown.
Toast the buns and spread Creamy Sriracha Dipping Sauce on both sides.
Place the fried chicken on the bottom bun and drizzle more sauce on top.
Add shredded lettuce and pickles, then top with the other bun.
Press the sandwich gently and serve.
For extra crispiness, double-dredge the chicken by repeating the flour and egg coating process.
Use thin chicken breasts to ensure even cooking and a perfect crispy texture.
Let the coated chicken rest before frying to help the coating adhere better.
Can I use a different oil for frying?
Yes, you can use any high-heat oil like vegetable oil or canola oil, but avocado oil adds a subtle flavor.
What can I substitute for potato starch?
Cornstarch can be used as a substitute for potato starch in the coating.
How do I make the chicken extra crispy?
Double-dredge the chicken and ensure the oil is hot enough before frying.
Can I use a different sauce?
Yes, you can substitute with your favorite dipping sauce, but the Creamy Sriracha adds a unique spicy kick.
How do I toast the buns?
Toast the buns in a dry pan or under a broiler until lightly golden and warm.
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