Rating: 4.85 stars
20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place 1/2 cup flour in a small bowl.

  • Beat egg in a shallow bowl with a fork.

  • Place 1 cup flour in a bowl; mix in ranch dressing.

  • Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.

  • Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.

  • Bake chicken in the preheated oven until juices run clear, about 10 minutes.

  • Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

655 calories; protein 22.7g; carbohydrates 63.7g; fat 34.1g; cholesterol 91.5mg; sodium 1651.6mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
12/23/2016
Made as written and they came put perfectly. These were very tasty and the ranch flavor comes through nicely without overpowering. Thanks for sharing! Read More
(4)
20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2016
Made as written and they came put perfectly. These were very tasty and the ranch flavor comes through nicely without overpowering. Thanks for sharing! Read More
(4)
Rating: 5 stars
07/02/2019
Made with and without the ranch dressing. Loved it either way. Hit the spot with a little bit of spice. Thank you! Read More
(2)
Rating: 5 stars
06/01/2019
This was very good! The chicken was so moist, almost melt in your mouth. I had to cook 2 pieces longer than the other 2 because they were SO thick. I had also soaked them in buttermilk (before I saw this recipe). Once again, it was very good! Read More
(2)
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Rating: 5 stars
07/20/2017
Delicious!! I used pepper jack cheese and I sautéed white onions and a red bell pepper in butter for added flavor. Read More
(1)
Rating: 5 stars
06/04/2020
Loved this recipe. I followed it exactly and it was the tastiest chicken sandwich I've ever had. Sauce was to die for! Read More
(1)
Rating: 5 stars
01/30/2017
These are good. I used 2 large chicken breasts cut into 6 pieces; pounded the chicken to about 1/2 in. And served as sliders. I doubled the coating recipe. But kept the spicy mayo as written. We had a ton of it left. But it really was very good. . The chicken was light, crispy and juicy. I'll make it again. Read More
(1)
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Rating: 5 stars
06/28/2020
If I wanted to eat at Chikfillet I would never do it again since I can just make this perfect knockoff recipe. I used a deep fryer with 2 cups of canola/veggie oil instead of the pan frying/oven baking combo. Took about 5-5.5 minutes at 375F to get the filets to 165F. The ranch dressing is lost in the frying and covered up with the mayo/sriracha sauce, so you could probably leave it out. Toast the buns and don't skip the pickle. Read More
Rating: 5 stars
03/24/2020
Delicious and easy! We all loved these!! Read More
Rating: 5 stars
09/10/2020
This is truly the best chicken sandwich ever! Read More