recipes
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
Print:
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.
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