Tex-Mex Chicken Sandwich

Prep:
10 minutes
Cook:
5-8 minutes
Total:
30 minutes
Serves:
4

Ingredients

    4 Mrs Baird’s® Hamburger Buns

    1 cup buttermilk

    2 tablespoons Sriracha

    2 teaspoons salt, divided

    2 teaspoons pepper, divided

    2 teaspoons garlic powder, divided

    4 chicken breasts

    1 cup flour

    1 tablespoon paprika

    1 teaspoon cayenne pepper

    Canola oil

    Queso, to serve

    Pico de Gallo, to serve

    Spicy Mayo (recipe follows)

    Spicy Mayo Ingredients:

    1 cup mayo

    1 tablespoon Sriracha

    1 tablespoon lime juice

    1 teaspoon Cajun seasoning

Instructions

1.    Whisk together buttermilk, Sriracha, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder in a medium bowl. Place raw chicken breasts in marinade and cover. Refrigerate overnight.
2.    Add flour, paprika, cayenne pepper and remaining salt, pepper and garlic powder to a large plate. Whisk together with a fork. 
3.    Fill a large cast iron skillet with canola oil to about ¾ full. Heat oil until it registers 350°F.
4.    Coat chicken breasts in flour mixture and cook in hot oil for 5-8 minutes, or until the internal temperature of each chicken breast registers 165°F. Transfer to paper towel-lined plate to drain.
5.    Make Spicy Mayo. In a small bowl, whisk mayo, Sriracha, lime juice and Cajun seasoning.
6.    Build sandwiches. Spread Spicy Mayo on each half of the buns. Place fried chicken breast on the bottom bun. Top with desired amount of queso and Pico de Gallo. Top with bun lids.