Spicy Chicken Sandwich with Homemade Sauce (Printable version)

Ultra-crispy spicy fried chicken with creamy homemade sauce on buttery 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 lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey, optional
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, optional

# How to Prepare:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and 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 to create the dredge mixture.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining fried chicken.
04 - Remove chicken from marinade, allowing excess to drip off. Coat each piece thoroughly in the dredge, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side, or 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 - Lightly toast brioche buns until golden brown.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve sandwiches immediately with extra sauce on the side.

# Expert Tips:

01 -
  • The double-dredge technique creates an insanely crunchy crust that stays crisp even after sitting for a few minutes.
  • The homemade sauce is so good you will want to drizzle it on everything from fries to salad.
  • Marinating overnight turns the chicken unbelievably tender and flavorful, making every bite juicy.
  • It reheats beautifully in the oven, so meal prep just became your best friend.
02 -
  • Keep the oil temperature steady at 350°F, if it drops too low the coating will absorb oil and turn greasy instead of crispy.
  • Do not skip the double dredge, it is the difference between good and unforgettable crunch.
  • Let the chicken rest on a wire rack instead of paper towels so steam does not soften the crust.
  • If frying in batches, keep finished pieces warm in a 200°F oven while you finish the rest.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the most even frying results.
  • Add a tablespoon of pickle juice to the sauce for an extra tangy punch that ties everything together.
  • If the dredge starts clumping, sift it halfway through to keep it light and even.
  • Let the marinated chicken sit at room temperature for 15 minutes before frying so it cooks more evenly.
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