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

Directions

  • 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; 34.1 g total fat; 92 mg cholesterol; 1652 mg sodium. 63.7 g carbohydrates; 22.7 g protein; Full Nutrition

Reviews (7)

Read More Reviews

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
(2)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 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
(2)
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
(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
(1)
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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
(1)
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
Rating: 5 stars
03/11/2017
Delicious! and so easy! Made as written. Moist and juicy with a beautiful crisp coating. We will make these again and again. Read More
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Rating: 5 stars
09/09/2017
Made this chicken by the recipe except I salted the chicken breasts just a little before I coated it with the first flour. It is a really good easy recipe. I didn't make sandwiches I served it just as a piece of fried chicken with sides. My family loved it! Read More
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