Spicy Chicken Sandwich with Creamy Homemade Sauce Recipe
This Spicy Chicken Sandwich recipe features tender, marinated chicken breasts coated in a flavorful, crispy dredge and fried to perfection. Served on toasted brioche buns with a creamy homemade sauce, dill pickles, crisp lettuce, and optional tomato slices, it’s a satisfying sandwich with just the right amount of heat and zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 sandwiches 1x
- Category: Sandwich
- 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 chicken breasts to an even 1/2-inch thickness. In a bowl, whisk together the buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder. Submerge the chicken in this marinade and refrigerate for at least 1 hour, or up to overnight for deeper flavor and tenderness.
- 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. Mix thoroughly to evenly distribute the spices.
- Heat the Oil: Pour 3 cups of vegetable oil into a heavy skillet or Dutch oven and heat it to 350°F (175°C). Set a wire rack over a sheet pan nearby to drain and cool the fried chicken.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour and cornstarch mixture, pressing to ensure the coating sticks well. For extra crispiness, double dredge by dipping back into the marinade briefly and then coating again.
- Fry the Chicken: Carefully place the coated chicken into the hot oil. Fry for 4 to 6 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on the wire rack to keep crispy.
- 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 to taste with additional salt or spices if desired.
- Toast the Buns: Lightly toast the brioche burger buns to add texture and warmth.
- Assemble the Sandwiches: Spread a generous amount of the creamy sauce on each bun. 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
- Marinating the chicken overnight enhances tenderness and flavor.
- Double dredging produces a thicker, crunchier crust.
- Use a kitchen thermometer to ensure chicken is fully cooked.
- Adjust cayenne pepper and hot sauce amounts to control spiciness according to preference.
- For a lighter option, bake the chicken instead of frying, but note the texture will be different.
- Honey in the sauce balances the heat and adds a touch of sweetness but can be omitted.
- Make sure oil stays at 350°F during frying for best crispy results.
Keywords: spicy chicken sandwich, fried chicken sandwich, crispy chicken sandwich, homemade sauce, brioche bun, comfort food, spicy sandwich
