Spicy Chicken Sandwich with Creamy Homemade Sauce Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toast the buns: Lightly toast the brioche burger buns in a skillet or toaster for added texture and slight crispness.
- 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.
- 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
