Spicy Buttermilk Chicken Sandwich with Paprika and Sriracha

1.In a large bowl, combine buttermilk, milk, egg, Sriracha, paprika, sweet paprika, onion powder, garlic powder, white pepper, and black pepper. Whisk until well combined.

2.Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

3.In a separate bowl, mix together the flour and baking powder. Remove the chicken from the marinade, allowing excess to drip off, and dredge each piece in the flour mixture, pressing lightly to adhere.

4.Heat oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

5.Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.

6.To assemble the sandwiches, place a piece of fried chicken on the bottom half of each sandwich bun. Top with lettuce, tomato slices, and pickles if desired. Drizzle additional Sriracha on top for extra heat, then place the top half of the bun on each sandwich.

7.Serve immediately and enjoy your spicy buttermilk chicken sandwich!