Spicy Chicken Sandwich with Creamy Homemade Sauce Recipe

Introduction

This Spicy Chicken Sandwich features crispy, flavorful fried chicken with a creamy homemade sauce that balances heat and tang. It’s a perfect choice for a satisfying meal that delivers both crunch and zest in every bite.

Ingredients

• 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
• 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
• 3 cups vegetable oil (for frying)
• 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)
• 4 brioche burger buns
• 8 dill pickle slices
• 4 lettuce leaves
• 1 small tomato (sliced, optional)

Instructions

1. Step 1: 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 make the marinade. Submerge the chicken in the marinade and refrigerate for at least 1 hour or up to overnight.
2. Step 2: In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper to prepare the dredge.
3. Step 3: Heat the vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Set a wire rack over a sheet pan nearby for draining the fried chicken.
4. Step 4: Remove the chicken from the marinade, allowing excess to drip off. Coat each piece thoroughly in the dredge mixture, pressing gently to help it adhere. For extra crunch, double dredge by dipping back in the marinade and dredging again.
5. Step 5: Fry the chicken in the hot oil for 4 to 6 minutes per side, or until deep golden brown and the internal temperature reaches 165°F (74°C). Drain the chicken on the wire rack.
6. Step 6: While the chicken fries, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey (if using) to create the creamy homemade sauce. Adjust seasoning to taste.
7. Step 7: Lightly toast the brioche buns until golden.
8. Step 8: Spread the creamy sauce evenly on the top and bottom buns. Layer each sandwich with fried chicken, dill pickle slices, lettuce leaves, and tomato slices if using.
9. Step 9: Serve the sandwiches hot with extra homemade sauce on the side for dipping.

Tips & Variations

• For extra heat, add more cayenne pepper to both the marinade and dredge or increase the amount of hot sauce in the sauce.
• Double dredging the chicken creates a crunchier coating that holds up well with sauces and toppings.
• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• Swap brioche buns for pretzel buns or potato rolls for a different texture and flavor.
• Add sliced jalapeños or pepper jack cheese for an extra spicy twist.

Storage

Store leftover fried chicken sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes to help retain crispiness. Assemble fresh with buns and toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade in advance and store it in the refrigerator. Marinate the chicken for at least 1 hour to allow the flavors to penetrate, but avoid exceeding 24 hours to prevent the meat from becoming too soft.

What oil is best for frying the chicken?

Vegetable oil works well because of its high smoke point and neutral flavor. You can also use canola oil, peanut oil, or sunflower oil for frying.

Spicy Chicken Sandwich with Creamy Homemade Sauce Recipe

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★★★★★

4.8 from 81 reviews

This Spicy Chicken Sandwich features tender chicken breasts marinated in a flavorful spicy buttermilk mix, double-dredged and fried to a crispy golden perfection. It’s served on toasted brioche buns with a creamy homemade sauce, crunchy dill pickles, fresh lettuce, and optional tomato slices, creating a perfect balance of heat, creaminess, and freshness for a satisfying sandwich experience.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including marinating time)
• Yield: 4 sandwiches 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Marinate the chicken: Pound the chicken breasts to an even thickness of about 1/2 inch for uniform cooking. Whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder to create the marinade. Submerge the chicken breasts in this mixture and refrigerate for at least 1 hour, or up to overnight for deeper flavor and tenderization.
2. Prepare the dredge: In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper. This seasoned dredge will create a crispy coating on the chicken.
3. Heat the oil: Pour 3 cups of vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C). To drain the fried chicken, set a wire rack over a sheet pan to catch excess oil and keep the chicken crispy.
4. Dredge the chicken: Remove the chicken breasts from the marinade, letting excess drip off. Coat each piece thoroughly in the dredge mixture, pressing gently to help it adhere. For extra crunch, you may double dredge by dipping again into the marinade and dredge.
5. Fry the chicken: Carefully place the coated chicken breasts in the hot oil. Fry for 4 to 6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on the wire rack to keep them crispy and prevent sogginess.
6. Make the creamy sauce: In a bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Taste and adjust seasoning as needed to balance smoky and spicy flavors.
7. Toast the buns: Lightly toast the brioche burger buns in a skillet or toaster for added texture and slight crispness.
8. Assemble the sandwich: Spread a generous amount of the creamy homemade sauce on the bottom and top buns. Layer each sandwich with fried chicken breast, two dill pickle slices, a leaf of lettuce, and tomato slices if desired.
9. Serve: Serve immediately while hot, with extra sauce on the side for dipping or spreading.

Notes

• For extra crispy chicken, double dredging is recommended.
• Use a thermometer to ensure chicken reaches the safe internal temperature of 165°F.
• The sauce can be adjusted in heat level by varying the hot sauce quantity.
• Leftover fried chicken and sauce make great sandwiches the next day.
• Substitute gluten-free flour and cornstarch if gluten-free version is desired.

Keywords: Spicy Chicken Sandwich, Fried Chicken, Homemade Sauce, Crispy Chicken, Brioche Bun, Spicy Sandwich