Description
A flavorful and crispy Spicy Chicken Sandwich featuring tender marinated chicken breasts fried to golden perfection, served on toasted brioche buns with a creamy homemade spicy sauce, fresh lettuce, pickles, and optional tomato slices. Perfect for a delicious and satisfying lunch or dinner.
Ingredients
Scale
Marinade
- 4 boneless skinless chicken breasts (pounded 1/2‑inch thick)
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Dredge
- 1 1/2 cups all‑purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
Frying
- 3 cups vegetable oil (for frying)
Creamy Homemade Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons hot sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon honey (optional)
To Serve
- 4 brioche burger buns
- 8 dill pickle slices
- 4 lettuce leaves
- 1 small tomato (sliced, optional)
Instructions
- Marinate the Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch. In a bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder to create the marinade. Submerge the chicken breasts in the marinade and refrigerate for at least 1 hour or up to overnight for best flavor and tenderness.
- Prepare the Dredge: In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper. Mix well to evenly distribute the spices.
- Heat the Oil: In a heavy skillet or Dutch oven, heat 3 cups of vegetable oil to 350°F (175°C). Place a wire rack over a sheet pan to drain the fried chicken.
- Coat the Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. For extra crunch, double dredge by dipping back into the marinade and then the dredge again.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 4 to 6 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to the wire rack to drain excess oil.
- Make the Creamy Sauce: In a bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey (if using). Season with salt to taste.
- Toast the Buns: Lightly toast the brioche burger buns until golden and slightly crisp.
- Assemble the Sandwiches: Spread a generous amount of the creamy sauce on the toasted buns. Layer with fried chicken, dill pickle slices, lettuce leaves, and tomato slices if using.
- Serve: Serve the sandwiches hot with extra creamy sauce on the side for dipping or spreading.
Notes
- For extra crispy chicken, try double dredging the chicken.
- Adjust the amount of cayenne pepper and hot sauce according to your spice preference.
- Buttermilk helps tenderize the chicken and adds flavor; if unavailable, use plain yogurt thinned with a splash of milk.
- Check oil temperature regularly to maintain 350°F and ensure even frying.
- You can prepare the creamy sauce a day ahead and keep refrigerated for enhanced flavor.
- Brioche buns add a rich sweetness that complements the spicy chicken; substitute with any soft burger buns if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 5g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: spicy chicken sandwich, crispy fried chicken, homemade spicy sauce, brioche bun sandwich, fried chicken recipe
