Spicy Chicken Sandwich Creamy Sauce (Print)

Enjoy an ultra-crispy spicy fried chicken sandwich, balanced with a rich homemade creamy sauce and fresh toppings.

# Ingredients:

→ 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 for frying

→ 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

# Instructions:

01 - Whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder in a large bowl until thoroughly combined. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor penetration.
02 - Combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper in a shallow dish. Whisk until all spices are evenly distributed throughout the flour mixture.
03 - Pour vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying. Place a wire rack over a sheet pan to drain cooked chicken.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the dredge mixture, coating completely. For extra crunch, repeat the dredging process for a double coating.
05 - Carefully place coated chicken into hot oil. Fry for 4-6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain excess oil.
06 - Whisk mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey in a small bowl until smooth and creamy. Season with salt and pepper to taste.
07 - Lightly toast brioche buns until golden brown and warmed through.
08 - Spread sauce generously on both bun halves. Place fried chicken on bottom bun, layer with pickle slices, lettuce, and tomato if desired. Top with remaining bun half.
09 - Serve immediately with extra sauce on the side for dipping.

# Pro Tips:

01 -
  • The contrast between that fiery, craggy crust and cool tangy sauce hits every craving sensor at once
  • Marinating ahead means most of the work happens while you are doing other things
  • These reheat surprisingly well, making them worth doubling for easy lunches all week
02 -
  • Letting the marinated chicken drip briefly before coating prevents the flour from clumping and falling off during frying
  • Double dredging creates that restaurant style crust that shatters dramatically when you bite down
  • Resting the chicken on a wire rack instead of paper towels keeps the bottom crust from getting soggy
03 -
  • Use a kitchen thermometer to maintain oil temperature, as adding cold chicken causes the heat to drop quickly
  • Warm your sauce briefly if it has been refrigerated, as it spreads more easily and melts into the bun
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