Sticky Sweet Chili Fried Chicken Sandwiches are bursting with incredible flavor in every bite! Crispy, seasoned fried chicken breasts are tossed in a sweet, spicy chili sauce. Then, assemble on toasted buns and topped with sweet & spicy mayo and your favorite sandwich toppings. These will satisfy all your chicken sandwich needs and are way better than takeout!

Deliciously crispy, crunchy, sweet & spicy, these Sticky Sweet Chili Fried Chicken Sandwiches are beyond amazing! To achieve chicken that is crispy on the outside and tender and juicy on the inside, a simple two-step process is required. First, the chicken is tenderized in a seasoned buttermilk marinade. Then, it is dredged in seasoned flour and deep-fried to golden brown perfection.

Now for the sticky sweet deliciousness! Once the chicken is cooked, you’ll toss it in a sticky sweet chili sauce. Finally, to really take these fried chicken sandwiches to the next level, we’re topping them with a sweet chili mayo along with lettuce, tomato, onion, and pickles.

Reasons you’ll love this recipe

Inspired by takeout, but so much tastier!
Perfectly crispy on the outside and juicy on the inside.
Irresistible flavor from the spices, sauce, and toppings.
Great for lunch or dinner!
Much more budget-friendly than a fast food spicy chicken sandwich.

Ingredients needed

This sticky sweet fried chicken sandwich recipe has 3 basic components, which really packs it with flavor. Here’s what you’ll need:

Chicken: To make these sandwiches, we’re using 2 boneless skinless chicken breasts cut in half lengthwise. You can also use boneless, skinless chicken thighs if you prefer.
Marinade: To tenderize the meat and make it extra flavorful, mix buttermilk, an egg, and seasonings (garlic powder, onion powder, paprika, cayenne powder, salt).
Breading: To make the chicken extra crispy, we’re dredging it in a mixture of flour, cornstarch, garlic powder, onion powder, paprika, cayenne powder, salt.
Sweet chili sauce: For the sauce, you’ll need butter, sweet chili sauce and sriracha or hot sauce.
Chili mayo: The spicy mayo is made with mayonnaise, sweet chili sauce and sriracha.
Buns: We recommend soft, buttery brioche buns, but any favorite buns will work.
Toppings: Use any favorite chicken sandwich toppings. We like sliced pickles, onion, tomato, and lettuce for this recipe. Coleslaw would be delicious, too!

How to make this recipe

Marinate the chicken: Whisk the buttermilk, egg, and spices in a large bowl until combined. Add the chicken to the buttermilk mixture and place in the refrigerator, covered, for 30 minutes or up to 24 hours.

Dredge the chicken: In a shallow bowl, whisk the dry ingredients; flour, cornstarch, and spices. Remove the chicken from the marinade and dredge in the flour mixture, making sure to coat well by pressing the flour on all sides of the chicken.

Fry the chicken: Deep fry the chicken in about 2 inches of oil for 4-5 minutes per side or until cooked through. Remove onto a paper towel.

Make the sweet chili sauce: While the chicken is frying, warm the butter, sweet chili sauce, and sriracha in a small pan just until the butter is melted.

Coat the chicken in sauce: Place the chicken in a deep bowl and add the sauce. Mix well just until the chicken is coated with the sauce.

Assemble sandwiches: Make the chili mayo topping, whisk the mayo, sweet chili sauce, and sriracha in a bowl. Toast the brioche buns in a tablespoon of butter. Top each bun with a chicken fillet, sandwich toppings of choice (lettuce, onion, tomato, pickle), and about a tablespoon of the mayo mixture. Serve immediately and enjoy!

Expert tips

Marinating the chicken: Do not skip the 30 minutes of marinating the chicken in the buttermilk marinade. You can even marinate longer than 30 minutes or overnight. This will bring out so much flavor in the chicken and tenderize the meat, so it has a wonderful moist, tender texture.
Keep the chicken warm: While frying in batches, place cooked cutlets on a wire rack and place in a 170-degree F oven to keep warm.
Toast your bun: To make these extra delicious, we recommend toasting your bun with a little butter before assembling the sandwiches.

Frequently asked questions

Can I bake the chicken?

Yes! It won’t get quite as crispy but it will still be very tasty. Place the breaded chicken on a wire rack over a sheet pan. If you don’t have a wire rack, you’ll need to flip the chicken halfway through cooking. Let the chicken sit for about 10 minutes and until the breading becomes sticky. Then, spray both sides of the chicken with cooking spray. Bake for 20-25 minutes at 425°F and until the chicken is cooked through and the temp reaches 165 degrees F with a meat thermometer.

What temperature is best for frying chicken?

Heat the oil to between 350 and 375˚F before adding the chicken, and then be sure to keep the temperature between 300 and 325˚F while frying. Don’t add too much chicken to the pot or the oil temperature will drop. A frying thermometer is very helpful. If you don’t have a thermometer, check if the oil is ready by dropping a pinch of the flour mix into the heated oil. If it fizzes right away, then you can start frying.

How do you know when chicken is cooked?

If the oil is covering the entire piece of chicken, it should be completely cooked within about 4 to 5 minutes. We recommend using an instant-read thermometer to check the inside of the chicken. As the chicken rests, the internal temperature will continue to rise and should reach 165˚F, so take the chicken out a few degrees sooner.

Serving suggestions

These sandwiches go well with a variety of side dishes. Here are some tasty options:

Storage recommendations

If you have leftover chicken patties, store in an airtight container in the fridge for up to 3 days. Reheat in the oven or in an air fryer until warm and crispy.

Sticky Sweet Chili Fried Chicken Sandwiches