Spicy Fried Chicken Sandwich with Creamy Homemade Sauce Recipe
This Spicy Chicken Sandwich features tender, buttermilk-marinated chicken breasts coated in a flavorful seasoned dredge and fried to crispy perfection. Paired with a creamy homemade sauce, fresh lettuce, pickles, and optional tomato slices on toasted brioche buns, it balances heat, creaminess, and crunch for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating)
- 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
- Prepare the Marinade: 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 breasts in the marinade and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
- Make 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 well 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). Prepare a wire rack set over a sheet pan to drain the fried chicken.
- Dredge the Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Coat each piece thoroughly in the dredge mixture, pressing to ensure it adheres well. For extra crispiness, double dredge by dipping back into the dredge once more.
- Fry the Chicken: Carefully place the dredged chicken breasts into the hot oil. Fry for 4 to 6 minutes per side until they are a deep golden color and reach an internal temperature of 165°F (74°C). Remove and drain on the prepared wire rack.
- Prepare the Sauce: In a bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey (if using). Adjust seasoning to taste for a creamy, tangy, and spicy sauce.
- Toast the Buns: Lightly toast the brioche buns to enhance texture and flavor.
- Assemble the Sandwiches: Spread a generous amount of the creamy homemade sauce on the toasted buns. Layer with fried chicken, dill pickle slices, fresh lettuce leaves, and tomato slices if desired.
- Serve: Serve the spicy chicken sandwiches hot alongside extra sauce for dipping or spreading.
Notes
- For a spicier sandwich, increase the cayenne pepper in the marinade and dredge.
- Double dredging the chicken helps achieve an extra crispy crust.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Allow the oil to maintain 350°F during frying to prevent greasy chicken.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Optional tomato slices add freshness but can be omitted for those who prefer less moisture.
- Substitute vegetable oil with peanut or canola oil for frying if desired.
Keywords: Spicy chicken sandwich, fried chicken sandwich, homemade sauce, crispy chicken, buttermilk marinade
