Spicy Chicken Sandwich with Sauce (Printable Version)

Crispy spicy fried chicken with creamy sauce, pickles, and fresh toppings on buttery brioche buns.

# The Ingredients 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

# Step-by-Step Instructions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and refrigerate for at least 1 hour or up to overnight.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, allowing excess to drip off. Coat each piece in the dredge, pressing firmly to adhere. For extra crunch, double-dredge each piece.
05 - Fry chicken 4 to 6 minutes per side 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.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve immediately with extra sauce on the side.

# Additional Tips::

01 -
  • The chicken stays impossibly crunchy even after sitting for a few minutes, thanks to the double-dredge trick that actually works.
  • That homemade sauce tastes nothing like bottled versions and somehow makes the whole sandwich feel like a restaurant meal you didn't have to leave home for.
  • Once you nail the timing, you're looking at dinner on the table in under two hours, perfect for nights when everyone's starving but you still want something special.
02 -
  • If your chicken isn't reaching 165°F internally, it means your oil temperature has dropped too much, so let it recover between batches or you'll end up with soggy, undercooked pieces.
  • Don't skip the double-dredge step if crunch is your goal, because that second coating is what creates the shattering texture that makes this sandwich worth making.
03 -
  • Don't pull the chicken out of the oil too early just because you're nervous, because it needs those full 4 to 6 minutes to achieve that shattered, impossibly crispy exterior.
  • Let your fried chicken rest on the wire rack for at least a minute before assembling so the residual heat can redistribute and the crust stays firm instead of getting soggy from steam.
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