Sriracha Ranch Chicken Sandwich Recipe

12 lbs. tender, juicy organic chicken breasts

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

11-oz. pack of flavor-packed boneless pork chops ― 2 chops total

14-oz. beefy, flavorful strip steak

1-lb. bag of peeled and deveined tail-on jumbo shrimp

12 oz. bag of two 6-oz. center-cut skinless salmon fillets

Grilling bundle that includes tender, juicy ribeye and sirloin steaks, ground beef and beef patties

Six creamy and decadent individual cheesecakes

Tender, juicy chicken breasts, drumsticks, gourmet burgers and hot dogs

Four 5-oz. creamy and cheesy twice baked potatoes

15 lbs. of tender, juicy premium chicken breasts — 60 servings total

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Three 22-oz. bags of air fryer-ready, seasoned wings: spicy, roasted and lemon pepper

1.38-lb. bag of gluten-free and organic chicken breast nuggets

The whole family is going to love this crispy, homemade sandwich. The added zest of the sriracha and tangy bite of the pickle pair perfectly with each flavorful chicken strip. This recipe works great for those who like to batch cook: Double or triple up on the chicken and save your leftovers in an airtight tupperware container in the fridge for times when you need a little snack. If you like the heat of sriracha but need to balance out the intensity, mix hot sauce with a little mayo before you spread it on your sandwich buns.