There’s something deeply satisfying about a sandwich that nails sweet, spicy, crunchy, and tender in one bite. These Sticky Sweet Chili Fried Chicken Sandwiches do exactly that: a juicy, seasoned fried chicken breast coated in a glossy sweet chili glaze, tucked into a soft bun with a cooling, tangy mayo-sauce. The contrast of textures — the crisp crust, the sticky sauce, the pillowy brioche — makes these sandwiches impossible to put down. Below I walk you through the steps, share small tips that make a big difference, and provide a clear, foolproof method so you end up with perfectly cooked chicken every time.

Why this sandwich works

Two things make this sandwich sing. First, the marinade of buttermilk and egg lightly tenderizes and seasons the chicken so the meat stays juicy during frying. Second, the double coating of flour and cornstarch creates an extra-crisp exterior that holds up under a sweet, saucy finish. Finally, a quick pan-simmer of butter and sweet chili sauce produces a sticky glaze that clings to the crust without making the bread soggy. The mayo-based sauce adds richness and a touch of heat, balancing the sweetness.

Ingredients

2 chicken breasts, about 1 pound, cut in half horizontally
1 cup buttermilk
1 egg
1 tsp EACH garlic powder, onion powder, cayenne powder, dried parsley, salt, pepper
1 cup flour
1/2 cup cornstarch
1 teaspoon EACH garlic powder, onion powder, paprika, cayenne powder, salt
4 tablespoons butter
4 tablespoons sweet chili sauce
1 tablespoon rriracha or hot sauce
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoons rriracha
4-6 brioche Buns

Make-ahead and prep tips

For best results, cut the chicken breasts in half horizontally to create thinner cutlets that cook evenly. If your kitchen is warm, keep the coated chicken chilled while you heat the oil — this prevents the coating from absorbing too much oil before it crisps. Use a thermometer to regulate oil temperature: aim for 350–365°F (175–185°C) for an evenly browned crust and fully cooked interior.

Step-by-step instructions

Prep the chicken and marinade: Place the 2 chicken breasts (about 1 pound, each cut in half horizontally) in a shallow dish or zip-top bag. Pour in 1 cup buttermilk and add 1 egg. Sprinkle 1 teaspoon each garlic powder, onion powder, cayenne powder, dried parsley, salt, and pepper over the chicken. Mix or shake so the chicken is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours. The buttermilk and seasonings will tenderize and flavor the meat.
Make the dredge: In a wide, shallow bowl combine 1 cup flour and 1/2 cup cornstarch. Add 1 teaspoon each garlic powder, onion powder, paprika, cayenne powder, and salt. Whisk the dry ingredients together so the spices are evenly distributed. This mix creates a crispy, well-seasoned crust.
Heat the oil: Pour enough neutral oil into a deep skillet or Dutch oven to reach about 1/2 to 1 inch up the sides. Heat the oil over medium-high heat until it reaches 350–365°F (175–185°C). If you don’t have a thermometer, test by dropping a pinch of the flour mixture into the oil — it should sizzle steadily without burning.
Dredge the chicken: Remove one piece of chicken from the buttermilk mixture, letting excess drip off. Press both sides into the flour-cornstarch mixture until completely coated, shaking off any excess. Repeat with the remaining pieces. For an extra-sturdy crust, you can dip each dredged piece back into the buttermilk and then re-coat in the dry mix, but this is optional.
Fry the chicken: Carefully place the coated chicken pieces in the hot oil without crowding the pan. Fry in batches if necessary. Cook until the crust is deep golden brown and the internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Adjust heat as needed to keep the oil between 350–365°F. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp while you make the glaze.
Make the sticky sweet chili glaze: In a small saucepan over low heat, melt 4 tablespoons butter. Stir in 4 tablespoons sweet chili sauce and 1 tablespoon rriracha or hot sauce. Simmer gently for 1–2 minutes until warm and combined. Turn off the heat. Brush or spoon the glaze over each piece of fried chicken so the sauce forms a shiny, sticky coating. The butter helps the glaze adhere and creates a glossy finish.
Prepare the mayo-chili spread: In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon rriracha. Stir until smooth. Taste and adjust heat or sweetness as preferred. This spread adds creaminess and boosts the sandwich’s flavor profile.
Toast the buns and assemble: Lightly toast 4–6 brioche buns in a skillet or under a broiler just until golden. Spread a generous layer of the mayo-chili sauce on the bottom bun, add a glazed fried chicken piece, and top with the other bun half. If you like, add lettuce, sliced cucumber, or pickled vegetables for crunch and brightness, but the sandwich is fantastic as-is.
Serve right away: These sandwiches are best eaten immediately while the crust is still crisp and the glaze is tacky. Serve with a side of fries, a simple salad, or extra sweet chili sauce for dipping.

Flavor and texture notes

The cornstarch in the coating is the secret to achieving a super-crisp exterior that doesn’t go soggy under sauce. The butter in the glaze deepens the flavor and gives the sauce a silkier texture compared to using sauce alone. If you prefer a milder sandwich, reduce the cayenne in the marinade and the rriracha in both the glaze and the mayo spread. For an extra kick, add more rriracha to taste.

Substitutions and dietary swaps

If you need a lighter option, use a neutral oil with a high smoke point and shallow-fry or oven-fry the breaded chicken at 425°F for 15–20 minutes, turning once, until the coating is golden and the internal temperature reaches 165°F.
Swap brioche buns for whole-grain buns or lettuce wraps to reduce carbs while keeping the sandwich structure.
If you don’t have buttermilk, make a quick substitute by whisking 1 cup milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes before using.

Storage and reheating

If you have leftovers, keep the glazed chicken separate from the buns to preserve the crust. Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack until warmed through and the crust regains some crispness, about 8–10 minutes. Refresh the glaze briefly in a small pan if needed and reapply before serving.

Common questions

Can I make the glaze less sweet? Yes — reduce the sweet chili sauce to 3 tablespoons and add an extra tablespoon of butter for balance, or add a squeeze of lime for brightness.

How do I know the chicken is cooked? The safest way is to use an instant-read thermometer; the internal temperature should reach 165°F (74°C). If you don’t have one, slice into the thickest part and make sure the juices run clear and the center is opaque.

Final thoughts

These Sticky Sweet Chili Fried Chicken Sandwiches are a weeknight showstopper: they come together quickly, rely on pantry-friendly spices and sauces, and deliver restaurant-style flavor at home. The method is forgiving, and small adjustments — less heat, more glaze, or an extra drizzle of mayo — allow you to tune the sandwich to your exact preference. Crisp on the outside, tender on the inside, and sticky-satisfying in every bite, these sandwiches are worth making again and again.

Sticky Sweet Chili Fried Chicken Sandwiches

Crispy fried chicken tossed in a sticky sweet chili glaze and served on toasted brioche with a chili mayo for extra kick.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 pieces chicken breasts (about 1 pound), cut in half horizontally
1 cup buttermilk
1 large egg
1 tsp garlic powder (for marinade)
1 tsp onion powder (for marinade)
1 tsp cayenne powder (for marinade)
1 tsp dried parsley (for marinade)
1 tsp salt (for marinade)
1 tsp black pepper (for marinade)
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder (for dredge)
1 tsp onion powder (for dredge)
1 tsp paprika
1 tsp cayenne powder (for dredge)
1 tsp salt (for dredge)
4 tablespoons butter divided (for sauce and to toast buns)
4 tablespoons sweet chili sauce (for glaze)
1 tablespoon riracha or hot sauce (for glaze)
1/2 cup mayonnaise
2 tablespoons sweet chili sauce (for mayo)
1 tablespoon riracha (for mayo)
4-6 pieces brioche buns

Equipment

Large Bowl
shallow bowl or pie plate
Large heavy skillet or deep fryer
Tongs
Paper Towels
Small Saucepan
Whisk
Basting bowl

Method

In a large bowl, whisk together the buttermilk, egg, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp dried parsley, 1 tsp salt, and 1 tsp pepper. Add the halved chicken breasts, cover, and refrigerate for at least 30 minutes or up to 24 hours.
In a shallow bowl, combine the flour, cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp cayenne, and 1 tsp salt. Mix well.
Remove each chicken piece from the marinade, letting excess drip off, then press and dredge thoroughly in the flour mixture so each piece is evenly coated.
Heat about 2 inches of neutral oil in a large heavy skillet or deep fryer to 350°F (175°C). Fry the chicken 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to paper towels to drain.
While frying, warm 4 tablespoons butter, 4 tablespoons sweet chili sauce, and 1 tablespoon sriracha in a small saucepan over low heat until the butter melts and the sauce is combined.
Place the fried chicken in a large bowl, pour the warm sticky chili glaze over it, and toss gently until each piece is evenly coated.
Make the chili mayo by whisking together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon sriracha in a small bowl.
Toast the brioche buns in 1 tablespoon butter in a skillet until golden. Assemble sandwiches with a glazed chicken fillet on each bun, add desired toppings (lettuce, onion, tomato, pickles), and spread about 1 tablespoon chili mayo on each sandwich. Serve immediately.