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)
- Lemon juice: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Paprika: 1 teaspoon
- Olive oil: 2 tablespoons
Instructions
- Step 1: Prepare the chicken: Pound chicken breasts to an even thickness (about 1/2 inch). In a bowl, drizzle chicken with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Ensure chicken is evenly coated.
- Step 2: Cook the chicken: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Step 3: Make the spicy mayo: In a small bowl, combine mayonnaise, Sriracha sauce, and lemon juice. Stir well until smooth and creamy. Adjust Sriracha to your spice preference.
- Step 4: Toast the buns: Lightly toast the brioche buns.
- Step 5: Assemble the sandwich: Spread a generous amount of the spicy mayo on both halves of the toasted brioche buns. Place a cooked chicken breast on the bottom bun and top with the other bun half. Serve immediately.
Notes
- Store leftover spicy mayo separately in an airtight container in the refrigerator for up to 3 days.
- Reheat cooked chicken gently in a skillet with a touch of oil to prevent it from drying out.
- Serve these sandwiches with a side of crispy sweet potato fries for a delicious flavor contrast.
- Pounding the chicken to an even thickness not only ensures even cooking but also makes it more tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American