Spicy Chicken Sandwich with Creamy Homemade Sauce (Print page)

Ultra-crispy spicy fried chicken with creamy homemade sauce on buttery brioche bun, piled high with fresh toppings.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder

→ Dredge

09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon black pepper

→ For Frying

17 - 3 cups vegetable oil

→ Creamy Homemade Sauce

18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 teaspoons hot sauce
21 - 1 tablespoon fresh lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey
25 - Salt and pepper to taste

→ To Serve

26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne pepper, garlic powder, and onion powder. Add chicken breasts, cover with plastic wrap, and marinate in the refrigerator for a minimum of 1 hour or up to overnight.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Mix thoroughly to create the coating mixture.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan positioned nearby for draining the fried chicken.
04 - Remove chicken breasts from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to ensure adhesion. For extra crunch, dredge each piece twice.
05 - Fry chicken for 4 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked chicken to the wire rack to drain excess oil.
06 - In a medium bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey. Season with salt and pepper to taste.
07 - Lightly toast brioche burger buns until golden brown and warm.
08 - Spread creamy sauce generously on both halves of each toasted bun. Layer with one fried chicken breast, two dill pickle slices, one lettuce leaf, and tomato slices if desired.
09 - Serve sandwiches immediately with extra sauce on the side for dipping.

# Expert Advice:

01 -
  • The double-dredge technique creates an audibly crunchy crust that stays crisp even after a few minutes on the counter.
  • Marinating in seasoned buttermilk keeps the chicken unbelievably tender and adds a subtle tang that balances the heat.
  • The homemade sauce is tangy, creamy, and just spicy enough to tie everything together without fighting the chicken.
  • It reheats surprisingly well, so you can make extra and have restaurant-quality lunches all week.
02 -
  • Don't skip the marinating time or the chicken will lack flavor and tenderness, marinating overnight makes an even bigger difference.
  • Use a thermometer to monitor oil temperature because too cool and the coating absorbs grease, too hot and it burns before the chicken cooks through.
  • Let the chicken rest on a wire rack instead of paper towels so air circulates underneath and the crust stays crisp.
  • If you dredge twice, shake off the excess between coats or the breading will clump and fall off during frying.
03 -
  • Add a tablespoon of pickle juice to the marinade for extra tang and a subtle briny flavor that makes people ask what you did differently.
  • Let the dredged chicken sit on a rack for 10 minutes before frying so the coating sets and adheres better, preventing it from sliding off in the oil.
  • If you like it extra spicy, toss the fried chicken in a mixture of melted butter and hot sauce right after it comes out of the oil.
  • Use a cast iron skillet if you have one because it holds heat evenly and gives the chicken an especially golden, even crust.
Go Back