Spicy Sriracha Chicken Mayo Sandwiches
Equipment
- Large skillet or grill pan
- Mixing bowl
- Knife and Cutting Board
- Spatula
- Measuring spoons and cups
- Forks or hand mixer for shredding the chicken
Ingredients
For the chicken
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/4 cup chicken broth for easier shredding
For the sriracha mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lime juice
- 1/2 teaspoon honey optional for a hint of sweetness
For assembling
- 4 sandwich buns brioche or ciabatta work best
- 1 cup shredded lettuce
- 1/2 cup sliced tomatoes
- 1/4 cup thinly sliced red onions
- 1/4 cup pickles
- 2 tablespoons butter for toasting the buns
Instructions
Prepare the Chicken
- Pat the chicken breasts dry and season them evenly with salt, pepper, garlic powder, and smoked paprika.
Cook the Chicken
- Heat olive oil in a large skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown and fully cooked. Pour in the chicken broth in the last few minutes to help keep it moist.
Shred the Chicken
- Remove the chicken from the skillet and let it rest for a few minutes. Use two forks or a hand mixer to shred the chicken into fine pieces.
Coat with Sriracha Mayo
- In a mixing bowl, combine the shredded chicken with the sriracha mayo mixture, ensuring every piece is well coated.
Toast the Buns
- Spread butter on the sandwich buns and toast them in a pan over medium heat until golden brown.
Assemble the Sandwiches
- Spread a generous amount of sriracha mayo on the toasted buns. Layer shredded lettuce, sliced tomatoes, red onions, pickles, and the shredded chicken on top.
Serve and Enjoy
- Top with the other half of the bun and serve immediately. Enjoy your homemade sandwich with your favorite side dish!