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Crispy Buttermilk Chicken Sandwich with 5 Alarm Mustard

Crispy fried chicken sandwich served on a toasted artisan roll with a spicy Asian-flavored mustard sauce.
25 min
prep time
35 min
total time
servings
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Ingredients

1/4 cup Sriracha sauce (hot chili sauce)
3 tbsp. Honey
2 tbsp. Soy sauce
1 tsp. Sesame oil
1/8 tsp. Crushed red pepper
12 each Boneless skinless chicken breast, slightly pounded
1 pt. Buttermilk
2 cup All-purpose flour
2 cup Panko bread crumbs
1 tsp. Garlic powder
2 tsp. Sea salt
1 tsp. Onion powder
1 tsp. Ground black pepper
12 each Hamburger bun, toasted
1 head Iceberg lettuce

Instructions

Preparation Steps
  • Preheat
    Deep fat fryer to 350°F.
  • Add
    HEINZ Yellow Mustard, GREY POUPON Dijon Mustard, sriracha, honey, soy sauce, sesame oil and crushed red pepper flakes in a 2-quart mixing bowl for the 5 Alarm Mustard Sauce. Whisk together until well incorporated.
  • Place
    Chicken breast into a non-reactive pan. Pour the buttermilk over the chicken until well coated. in the refrigerator for at least 30 minutes, or up to 2 hours.
  • Mix
    Together flour, panko, garlic powder, salt, onion powder and black pepper in a shallow hotel pan.
  • Remove
    Chicken breast from buttermilk and shake off excess liquid. Place chicken into flour panko mixture and press chicken firmly until well coated.
  • Fry
    Chicken until internal temperature is 165°F and golden brown.
  • Place
    Chicken breast onto toasted buns with lettuce cup, sliced pickles and drizzle with 2 oz. of 5 Alarm Mustard Sauce. Serve immediately.