Spicy Chicken Sandwich with Creamy Homemade Sauce (Printer-friendly)

Crispy buttermilk fried chicken with spicy seasoning and creamy sauce on toasted brioche buns.

# What You'll 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, optional
25 - Salt and black pepper to taste

→ To Serve

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

# How To Make It:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts and cover. Marinate for at least 1 hour or up to overnight in the refrigerator.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to the wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste.
07 - Toast brioche buns lightly until golden.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve immediately with extra sauce on the side.

# Expert Tips:

01 -
  • The double-dredge creates an audibly shatteringly crisp crust that reheats beautifully the next day.
  • Homemade sauce tastes like the best restaurant version, only better because you control the heat and tang.
  • Marinating overnight turns ordinary chicken breasts into juicy, flavor-packed centerpieces worth the wait.
  • It feeds a crowd without requiring fancy equipment, just a good skillet and a little courage.
02 -
  • Do not skip pounding the chicken breasts thin, uneven thickness means some parts overcook while others stay raw.
  • Oil temperature is everything, invest in a thermometer or you are just guessing and praying.
  • Double dredging is optional but highly recommended if you want that thick shatteringly crisp shell.
  • Let the chicken rest on a wire rack, not a plate, or steam will ruin all your hard won crunch.
03 -
  • Press the dredge firmly onto the chicken and let it rest for five minutes before frying so the coating adheres and does not flake off in the oil.
  • Fry in small batches to maintain oil temperature, crowding the pan drops the heat and results in greasy, pale chicken.
  • Make extra sauce and keep it in the fridge, it doubles as a killer dip for fries, veggies, or leftover chicken the next day.
  • Use chicken thighs instead of breasts for even juicier results, they are more forgiving and stay moist even if slightly overcooked.
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