Thai Fried Chicken Sandwich (Printable)

Crispy Thai-spiced chicken with sriracha mayo and fresh veggies on brioche

# What You Need:

→ Fried Chicken Marinade

01 - 4 boneless skinless chicken breasts
02 - 1 cup buttermilk
03 - 2 tablespoons fish sauce
04 - 2 tablespoons red curry paste
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder

→ Dredge Coating

07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ Frying Medium

11 - Vegetable oil for deep frying

→ Spicy Sriracha Mayo

12 - ½ cup mayonnaise
13 - 1 tablespoon sriracha adjust to taste
14 - 1 tablespoon fresh lime juice

→ Sandwich Assembly

15 - 4 brioche buns
16 - 1 cup shredded cabbage
17 - ½ cup pickled carrots
18 - Fresh cilantro leaves for garnish

# Directions:

01 - Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl until fully incorporated. Submerge chicken breasts completely in the marinade. Cover bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, salt, and black pepper in a shallow dish, stirring until evenly distributed.
03 - Pour vegetable oil to a depth of 2 inches in a deep frying pan or Dutch oven. Heat oil to 350°F, maintaining consistent temperature throughout frying process.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each breast firmly into flour mixture, turning to coat all sides thoroughly and ensuring even breading adhesion.
05 - Fry chicken breasts in batches, cooking 6–8 minutes per side until deep golden brown and crispy. Verify internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain excess oil.
06 - Whisk mayonnaise, sriracha, and lime juice in small bowl until smooth and fully combined.
07 - Lightly toast brioche buns until golden brown and warmed through.
08 - Spread spicy mayo generously on both halves of each bun. Place fried chicken on bottom bun, layer with shredded cabbage, pickled carrots, and fresh cilantro. Top with remaining bun half and serve immediately.

# Expert Advice:

01 -
  • The red curry buttermilk marinade infuses every bite with fragrant warmth that you cannot get from standard fried chicken
  • That sriracha lime mayo cuts through the richness while adding just enough kick to keep things interesting
  • The crunchy cabbage and pickled carrots bring the fresh contrast that makes fried chicken sandwiches actually addictive
02 -
  • Pat the chicken dry before dredging or the flour will not adhere properly and you will lose your crispy crust
  • Do not overcrowd the pan or your oil temperature will drop and the chicken will turn out greasy rather than crispy
  • Let the fried chicken rest on a wire rack instead of paper towels to maintain crunch on all sides
03 -
  • Marinate overnight if you can, the curry flavor penetrates deeper and the texture becomes more tender
  • Use a spider strainer or slotted spoon to remove chicken from oil for better drainage
  • Serve with extra spicy mayo on the side because people always want more
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