Southern Fried Chicken Sandwich with Maple Sriracha Mustard Sauce

Southern Fried Chicken Sandwich with Maple Sriracha Mustard Sauce

Prep Time10 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 2 sandwiches


  • 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


  • 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.