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.
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
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. You want it to be about 1/4 inch in thickness.
Create dredge station:
Mix the buttermilk, 1 tsp sriracha, ½ tsp salt, and ½ tsp ground black pepper together in a container.
Mix the flour, cornstarch, 1 tsp each of salt, ground black pepper, garlic powder, paprika, dried oregano together in a separate container.
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.
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.
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.
Place each piece of chicken onto a paper towel lined plate to drain an excess grease.
Meanwhile fry each of the eggs in a separate non-stick skillet to your desired doneness level.
Time to assemble the sandwiches!
Place the bottom portion of bun on a plate, and add the lettuce, chicken, cheese, and bacon.
Place the egg on top and drizzle on sriracha sauce if you like.
Place the top portion of bun on top.
Eat and enjoy!
- 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
- 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.
- Create dredge station:
- 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.
- 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.
- 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 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.
- Place each piece of chicken onto a paper towel lined plate to drain an excess grease.
- Meanwhile fry each of the eggs in a separate non-stick skillet to your desired doneness level.
- 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.
