Spicy Chicken Sandwich with Homemade Sauce (Printable Version)

Crispy spicy fried chicken with creamy homemade sauce on brioche bun, piled high with fresh toppings for ultimate flavor

# What You 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 black 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:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, 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, 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, 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. 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.
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 Tips:

01 -
  • The double-dredge trick creates an impossibly crunchy crust that stays crisp even after sitting for a few minutes.
  • The creamy sauce with smoked paprika and a hint of honey balances the heat perfectly without drowning out the spice.
  • You can marinate the chicken the night before and fry it up in under 20 minutes when hunger strikes.
  • Leftovers reheat beautifully in the oven, keeping that satisfying crunch intact.
02 -
  • If the oil temperature drops below 325°F, the coating will absorb too much oil and turn greasy instead of crispy.
  • Pressing the chicken firmly into the dredge is essential, loose flour will fall off in the oil and burn.
  • Resting the fried chicken on a wire rack instead of paper towels keeps the bottom from steaming and losing its crunch.
03 -
  • Use a heavy pot or cast-iron skillet for frying, it holds heat more evenly and prevents temperature swings.
  • Let the chicken sit at room temperature for 15 minutes before frying so it cooks more evenly and the crust sets faster.
  • If the dredge starts clumping from moisture, whisk in a tablespoon or two of fresh flour to keep it light and dry.
Go Back