Chicken Bacon and Egg Sriracha Sandwich

Chicken bacon and egg sirracha sandwich

So there’s this really awesome restaurant on the island that is known for their burgers. They have been voted best burger in the area several times, and I can definitely see why. They have really good food. They often share photos on their social media account of their specials for the day, and one day they had a fried chicken sandwich, topped with a fried egg, bacon, lettuce, and spicy sriracha sauce. They’re marketing worked; it got us in the door that day.

Top with egg and sirracha

Our Fried Chicken Bacon Egg Sriracha Sandwich is great for breakfast, lunch, or dinner. You can even customize the sandwich if there’s an ingredient you don’t like. If you don’t want the egg, leave it off. If you don’t like sriracha, leave it off or use a different hot sauce.

*Keep in mind, a little sriracha goes a long way, so use caution if you’ve never had it or have never used it before; it’s pretty spicy.

Ingredients:
2 boneless skinless chicken breasts
¾ cup buttermilk
1 tsp sriracha sauce
½ tsp salt
½ tsp ground black pepper
¾ cup flour
¼ cup cornstarch
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
4 slices cooked bacon strips (optional)
4 sandwich buns
4 slices pepper-jack cheese
4 fried eggs (cooked to your liking and doneness (optional)
Extra sriracha for topping sandwich (optional)
Lettuce (optional)
Canola oil for frying the chicken

 

Butterflied Chicken

Butterfly each chicken breast so that you have four halves.

Pound out chicken

Place a sheet of plastic wrap over the halved chicken cutlet and pound the chicken out so that the chicken has an equal thickness on each end.  You want it to be about 1/4 inch in thickness.

Create dredge station:

Buttermilk dredge mixture
Mix the buttermilk, 1 tsp sriracha, ½ tsp salt, and ½ tsp ground black pepper together in a container.

Flour dredge mixture

Mix the flour, cornstarch, 1 tsp each of salt, ground black pepper, garlic powder, paprika, dried oregano together in a separate container.

Chicken in flour mixture first

Coat each piece of chicken in the flour mixture.

Floured chicken in buttermilk mixture

Next, coat each piece of chicken in the buttermilk mixture.

Buttermilk chicken into flour mixture second

Then, coat each piece of chicken in the flour mixture once again.

Battered Chicken

I place each piece of chicken on a plate until the frying pan with oil is ready. Discard any remaining flour and buttermilk mixtures.

Pour enough canola oil into a deep skillet with sides until it is about 1/4-1/2 inch in depth.  Preheat the oil in the skillet to 350 degrees Fahrenheit.

Fry the chicken

Using tongs, gently place a piece of the battered chicken in the frying pan. Turn halfway through cooking. The batter should be golden brown and the chicken should be cooked through to an internal temperature of 165 degrees Fahrenheit. Cooking times may vary. I usually cook about one or two at a time. It really depends on how big your skillet is, and you want to keep your oil temperature around 350 degrees Fahrenheit.

Drain grease from chicken

Place each piece of chicken onto a paper towel lined plate to drain an excess grease.

Fried Egg

Meanwhile fry each of the eggs in a separate non-stick skillet to your desired doneness level.

Time to assemble the sandwiches!

Assemble Chicken Sandwich

Place the bottom portion of bun on a plate, and add the lettuce, chicken, cheese, and bacon.

Top with egg and sirracha

Place the egg on top and drizzle on sriracha sauce if you like.

Chicken bacon and egg sirracha sandwich

Place the top portion of bun on top.

Eat and enjoy!

 

 


 

 

Chicken Bacon and Egg Sriracha Sandwich

Prep time: 

Cook time: 

Total time: 

Serves: 4 sandwiches

Delicious buttermilk fried chicken topped with a fried egg, bacon, cheese, and spicy sriracha all on a brioche bun!
Ingredients
  • 2 boneless skinless chicken breasts
  • ¾ cup buttermilk
  • 1 tsp sriracha sauce
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¾ cup flour
  • ¼ cup cornstarch
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 4 slices cooked bacon strips (optional)
  • 4 sandwich buns
  • 4 slices pepper-jack cheese
  • 4 fried eggs (cooked to your liking and doneness (optional)
  • Extra sriracha for topping sandwich (optional)
  • Lettuce (optional)
  • Canola oil for frying the chicken
Instructions
  1. Butterfly each chicken breast so that you have four halves.Place a sheet of plastic wrap over the halved chicken cutlet and pound the chicken out so that the chicken has an equal thickness on each end.
  2. Create dredge station:
  3. Mix the buttermilk, 1 tsp sriracha, ½ tsp salt, and ½ tsp ground black pepper together in one container. Mix the flour, cornstarch, 1 tsp each of salt, ground black pepper, garlic powder, paprika, dried oregano together in a separate container.
  4. Coat each piece of chicken in the flour mixture. Next coat each piece of chicken in the buttermilk mixture. Then, coat each piece of chicken in the flour mixture once again.
  5. I place each piece of chicken on a plate until the frying pan with oil is ready. Discard any remaining flour and buttermilk mixtures.
  6. Pour enough canola oil into a deep skillet with sides until it is about ¼-1/2 inch in depth. Preheat the oil in the skillet to 350 degrees Fahrenheit. Using tongs, gently place a piece of the battered chicken in the frying pan. Turn halfway through cooking. The batter should be golden brown and the chicken should be cooked through. Cooking times may vary. I usually cook about one or two at a time. It really depends on how big your skillet is, and you want to keep your oil temperature around 350 degrees Fahrenheit.
  7. Place each piece of chicken onto a paper towel lined plate to drain an excess grease.
  8. Meanwhile fry each of the eggs in a separate non-stick skillet to your desired doneness level.
  9. Time to assemble the sandwiches! Place the bottom portion of bun on a plate, and add the lettuce, chicken, and bacon. Place the egg on top and drizzle on sriracha sauce if you like. Place the top portion of bun on top.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: