Spicy Chicken Sandwich with Sauce (Printable)

Crispy, spicy fried chicken with creamy homemade sauce, pickles, and fresh toppings 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 Make It:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne pepper, 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 pepper, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece 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 and internal temperature reaches 165°F (74°C). 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 - Toast brioche buns lightly 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.

# Expert Advice:

01 -
  • The double dredge creates an audibly crunchy crust that stays crisp even after sitting a few minutes.
  • Marinating in buttermilk keeps the chicken unbelievably juicy, never dry or bland.
  • The creamy, tangy sauce balances the heat and ties every bite together beautifully.
  • It reheats surprisingly well in the oven, making it perfect for meal prep or next day lunches.
02 -
  • Always use a thermometer for the oil because too cool means greasy chicken, too hot means burnt outside and raw inside.
  • Pounding the chicken to an even thickness is not optional, uneven pieces cook unevenly and dry out.
  • Let the dredged chicken rest for a minute before frying so the coating adheres better and doesn't fall off in the oil.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the most even, golden crust.
  • Add a tablespoon of the marinade into the dredge and mix it in with your fingers to create craggy bits that fry up extra crispy.
  • Let the fried chicken rest on the rack for a minute before assembling so steam escapes and the crust stays crunchy.
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