Pin The first time I attempted these sandwiches, my kitchen filled with such incredible aromas that my neighbor actually knocked on the door to ask what I was making. That crispy crunch when you bite through the coating is something I have chased through dozens of batches, each one teaching me something new about patience and temperature. Now whenever I see chicken on sale at the grocery store, my hands automatically reach for the buttermilk.
Last summer during a backyard gathering, I made these for friends who swore they did not like spicy food. Within minutes of serving, the same people were asking for the recipe and debating whether to add even more heat next time. Watching someone take that first tentative bite, then immediately reach for a second sandwich, has become one of my favorite kitchen moments.
Ingredients
- Boneless skinless chicken breasts (4 pieces, pounded to 1/2 inch thickness): Pounding them evenly is the secret that prevents dry, overcooked edges while thick centers remain raw
- Buttermilk (1 cup): The acidity tenderizes the meat while creating the perfect sticky surface for coating to cling to
- Hot sauce (1 tablespoon for marinade, 2 teaspoons for sauce): Do not be shy here as the heat mellows beautifully during frying
- Flour and cornstarch mixture (1 1/2 cups flour, 1/2 cup cornstarch): This combination creates that shattering crunch that stays crispy even after the sauce hits it
- Vegetable oil (3 cups): A neutral oil lets the spices shine without competing flavors
- Mayonnaise and sour cream (1/2 cup and 1/4 cup): The dual creaminess creates a sauce that coats every bite without feeling heavy
- Brioche buns (4): Their buttery richness holds up against the substantial chicken and prevents soggy bottoms
Instructions
- Marinate the chicken:
- Whisk buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder in a large bowl until completely blended. Submerge the pounded chicken breasts in this mixture, cover, and refrigerate for at least one hour though overnight yields even more penetrating flavor.
- Prepare the dredge station:
- Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper in a shallow dish. Use a fork or whisk to break up any lumps and distribute the spices evenly throughout.
- Set up your frying area:
- Heat the vegetable oil in a heavy skillet or Dutch oven until it reaches 350 degrees Fahrenheit. Place a wire rack over a baking sheet nearby for draining the cooked chicken.
- Coat the chicken:
- Lift each piece from the marinade, letting excess drip off briefly before pressing firmly into the flour mixture. For extra crunch, dip the chicken back into the buttermilk marinade and coat again with the flour mixture.
- Fry to perfection:
- Carefully lower each piece into the hot oil and fry for four to six minutes per side. The chicken is done when it is deep golden brown and reaches an internal temperature of 165 degrees Fahrenheit.
- Mix the sauce:
- While the chicken drains, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Taste and season with salt and pepper as needed.
- Toast and assemble:
- Lightly toast the brioche buns until golden. Spread a generous layer of sauce on both halves, then layer with the fried chicken, pickles, lettuce, and tomato if desired.
Pin My teenage son, who usually regards anything homemade with suspicion, actually asked if I could start making these every week after trying them. There is something deeply satisfying about watching someone discover that homemade can blow fast food out of the water.
Getting the Perfect Crunch
The cornstarch in the dredge is what creates that delicate, glass like crust that stays crispy even after the sauce hits it. I have tried using just flour, but the difference in texture is remarkable. Make sure your oil is fully heated before adding any chicken, otherwise the coating will absorb too much oil and become greasy instead of crisp.
Balancing the Heat
These sandwiches walk that beautiful line between spicy and approachable. The heat from the cayenne in both the marinade and coating blooms during frying, while the cool sauce provides instant relief. If you are sensitive to spice, start with half the cayenne and taste the dredge before coating everything.
Making Them Your Own
Once you have the basic technique down, these sandwiches adapt beautifully to whatever you are craving or have on hand. The method stays the same while the flavors shift to match your mood.
- Swap smoked paprika for regular in the sauce for a deeper, earthier flavor
- Add coleslaw instead of lettuce for extra crunch and a vinegar bite
- Try chicken thighs if you prefer darker meat with more natural juiciness
Pin There is a particular joy in biting through layers of texture and temperature, the crunch giving way to tender meat and cool sauce. These sandwiches have become my go to for feeding a crowd, turning ordinary weeknight dinners into something worth gathering around.
Recipe Q&A
- → How can I ensure my fried chicken is extra crispy?
For maximum crispiness, thoroughly coat the chicken in the seasoned dredge, pressing firmly to adhere the flour mixture. You can even double-dredge each piece for an even thicker, crunchier crust. Ensure your frying oil is maintained at 350°F (175°C) to achieve a golden-brown exterior without overcooking the inside.
- → Can I adjust the level of spiciness in this dish?
Absolutely! To increase the heat, add more cayenne pepper to both the chicken marinade and the dredge mixture. You can also incorporate extra hot sauce into the creamy homemade sauce or serve additional hot sauce on the side for those who prefer an extra kick.
- → What are some good bun alternatives if I don't have brioche?
While brioche offers a rich, buttery texture, you can certainly use other buns. Potato buns or classic burger buns work well. For dietary considerations, feel free to opt for whole wheat buns or a gluten-free alternative if needed.
- → Can the creamy homemade sauce be prepared in advance?
Yes, the creamy homemade sauce can be made ahead of time. Prepare it as directed, then cover and refrigerate for up to 3-4 days. This allows the flavors to meld even further, potentially enhancing its taste. Give it a good stir before serving.
- → What's the best way to reheat leftover fried chicken from this meal?
To best preserve the crispiness, reheat leftover fried chicken in an oven or air fryer rather than a microwave. Preheat your oven to 375°F (190°C) or air fryer to 350°F (175°C) and cook for 10-15 minutes, or until heated through and crisp. Assemble fresh with buns and sauce.