Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- Brioche buns: 2
- Mayonnaise: 1/2 cup
- Sriracha sauce: 1-2 tablespoons (adjust to taste)
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Chili powder: 1/2 teaspoon
- Lettuce: 2 cups shredded
Instructions
- Step 1: Prepare the chicken. Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt, pepper, garlic powder, paprika, and chili powder.
- Step 2: Cook the chicken. Grill, pan-fry, or bake the chicken until cooked through (internal temperature of 165°F). If pan-frying, use medium-high heat and cook for about 5-7 minutes per side.
- Step 3: Make the sauce. In a small bowl, combine mayonnaise and sriracha sauce. Mix well until smooth and creamy. Adjust the amount of sriracha to your desired level of spiciness.
- Step 4: Toast the buns. Lightly toast the brioche buns.
- Step 5: Assemble the sandwich. Spread the sriracha mayo on both halves of each bun. Place shredded lettuce on the bottom bun, followed by the cooked chicken breast. Top with the other half of the bun and serve immediately.
Notes
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet with a little oil or in the oven to maintain its juiciness.
- Serve with a side of crispy sweet potato fries to complement the spicy and creamy flavors.
- Pounding the chicken ensures even cooking and a tender, juicy sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American