Introduction

This Spicy Chicken Sandwich with Creamy Homemade Sauce is a perfect balance of heat and flavor wrapped in a soft brioche bun. The marinated, crispy fried chicken paired with a tangy, smoky sauce makes it an irresistible meal for any day.

The image shows a close-up of a fried chicken sandwich with layers from bottom to top: a soft, golden brown toasted bun, fresh green leafy lettuce, two pieces of crispy fried chicken coated with a shiny, crunchy batter, creamy white sauce dripping over the chicken, thin slices of pickles on top of the sauce, and a smooth, shiny top bun just covering the sandwich. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Pound the chicken breasts to an even thickness of about 1/2 inch. 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 for at least 1 hour or up to overnight in the refrigerator.
Step 2: In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper to create the dredge mixture.
Step 3: Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Place a wire rack over a sheet pan for draining the fried chicken.
Step 4: Remove the chicken from the marinade, letting any excess drip off. Coat each piece evenly in the dredge mixture, pressing gently to make sure it adheres. For extra crispiness, you can double dredge by dipping back in the marinade and then dredging again.
Step 5: Carefully fry the chicken pieces for 4–6 minutes per side, or until they are deep golden brown and the internal temperature reaches 165°F (74°C). Transfer the fried chicken to the wire rack to drain.
Step 6: Meanwhile, whisk together the mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey (if using). Taste and adjust seasoning if needed.
Step 7: Lightly toast the brioche buns to add texture and flavor.
Step 8: Spread the creamy homemade sauce on the toasted buns, then layer with the fried chicken, dill pickle slices, lettuce leaves, and tomato slices if desired.
Step 9: Serve the sandwiches hot with extra sauce on the side for dipping or spreading.

Tips & Variations

For a milder sandwich, reduce or omit the cayenne pepper in both the marinade and dredge.
Try adding a slice of cheese like pepper jack or cheddar for extra richness.
Make the sauce ahead of time and refrigerate to allow flavors to meld.
Use chicken thighs instead of breasts for juicier meat, adjusting frying time accordingly.

Storage

Store leftover fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer at 350°F (175°C) for 5–10 minutes to regain crispiness. Avoid microwaving to prevent sogginess. Assemble the sandwich fresh before serving.

How to Serve

A close-up view of a burger with six visible layers: the top layer is a shiny, golden brown soft bun with a smooth texture; beneath it are thin slices of pickles, light green with a slightly translucent look; next is a creamy white sauce with small green herb bits dripping over crispy, golden-brown fried chicken pieces that have a crunchy texture; below the chicken is a fresh, vibrant green leaf of curly lettuce adding a crisp look; the bottom layer is a glossy, soft golden-brown bun; the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the dredged chicken at 425°F (220°C) for about 20-25 minutes, flipping halfway through. The texture won’t be quite as crispy as frying but will be delicious and lighter.

What can I substitute for buttermilk in the marinade?

You can use regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and tenderness effect.