Southern Fried Chicken Sandwich with Maple Sriracha Mustard Sauce
Southern Fried Chicken Sandwich with Maple Sriracha Mustard Sauce
Servings: 2 sandwiches
Ingredients
- 2 chicken breast
- 2 kaiser roll
- 2 cups flour
- 1 1/2 tbsp italian seasoning
- 1 tbsp celery salt
- 1 tbsp black pepper, fresh ground
- 1 tbsp dried mustard
- 3 tbsp paprika
- 2 tbsp garlic salt
- 3 tbsp white pepper
- 1 1/2 tbsp MSG
- 1 large egg
- 1 cup buttermilk
- 2 slices gruyere cheese
- 1 pickle sliced
- 1 1/2 cups shredded lettuce
- oil
The Maple Sriracha Sauce
- 1 tbsp sriracha
- 1 tbsp dijon mustard
- 1 tbsp mayonnaise
- 2 tsp lime juice
- 2 tsp maple syrup
The lemon garlic mayo
- 4 tbsp mayonnaise
- 1 tsp garlic
- 1 tsp lemon juice
- 1 tsp dijon mustard
- salt and pepper
Instructions
- Cut the chicken breasts in half horizontally so each sandwich is 2 thinner pieces
- Whisk together the flour and all the spices in a medium mixing bowl
- Whisk together the egg and milk, place the chicken in a ziplock bag, cover with the milk mixture, seal the bag and refrigerate 30-60 minutes
- Fill a pot with 1" of oil and heat to 350F if the oil begins to smoke, immediately remove it from the heat.
- While the chicken marinates whisk each sauce together in its own small mixing bowl and set aside.
- When the chicken is marinaded take each piece out and let excess milk drip off then dredge it through the flour making sure the piece is totally covered in flour.
- Fry each piece for 3-4 minutes until brown. Remove from oil to a plate with paper towel to soak up the excess oil
- Build the sandwiches from bottom to top lemon garlic mayo then lettuce, then chicken, then maple sriracha maple sauce then cheese then pickles.