Sriracha Chicken Sandwich

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 1 Cilantro
  • 1 Red onion

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Fix sriracha hot sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Seasoning

• Oils & Vinegars

  • 1 Canola oil if frying

• Bread & Baked Goods

  • 1 1/2 cup Panko bread crumbs
  • 6 Sandwich rolls, toasted

• Dairy

  • 3 tbsp Butter

• Deli

  • 1 Coleslaw

Found on vodkaandbiscuits.com

Description

Ingredients

• 6 boneless skinless chicken thighs
• 1/2 c. all purpose flour
• 2 eggs, beaten
• 1 1/2 c. panko bread crumbs
• Seasoning of choice (see notes below)
• 1/4 c. Fix Sriracha hot sauce
• 3 T. butter
• canola oil if frying
• 6 sandwich rolls - toasted
• Coleslaw (optional)
• Red onion (optional)
• Cilantro (optional)

Directions

• Preheat oven to 375 (if baking the chicken) First set your breading station. Have three wide bowls ready in the following order: flour, eggs, breadcrumbs. Season the flour and bread crumbs to taste (I used salt, pepper, garlic powder, paprika, poultry seasoning). I added a dash of hot sauce and salt/pepper to the eggs as well! Wash and dry chicken, then dredge in flour, eggs, and panko breadcrumbs. Repeat until the chicken thighs are fully coated. IF PAN FRYING, add enough oil to cover a skillet and heat to medium. Once hot (add a few breadcrumbs and if they sizzle they are ready), add the chicken thighs and cook 3 minutes on each side or until golden, crispy, and fully cooked. This method is much faster than baking. IF BAKING, lay each chicken thigh on a baking sheet and bake 30-35 minutes, flipping half way through. For the sauce, melt the butter in a small saucepan and stir in the Sriarcha sauce. Add as little or as much sauce to the chicken as youd like. Build the sandwich however youd like, I added some coleslaw to cut the heat, cilantro for flavor, and red onion for crunch. Enjoy!

Nutrition