Spicy Chicken Sandwich with Sauce (Printable Version)

Crispy spiced chicken on brioche with creamy sauce, pickles, and fresh toppings. Game day perfection in 95 minutes.

# Ingredient List:

→ 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 fresh lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey
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

# Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and refrigerate for at least 1 hour or up to overnight.
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 the fried chicken.
04 - Remove chicken from marinade, allowing excess to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken for 4 to 6 minutes per side until deep golden brown 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. Season with salt and pepper to taste.
07 - Lightly toast the brioche buns until golden and warm.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato. Serve immediately with extra sauce on the side.

# Expert Advice:

01 -
  • The double dredge creates an insanely crunchy crust that stays crisp even after it cools a bit.
  • The homemade sauce is tangy, creamy, and just spicy enough to balance the heat without putting out the fire.
  • It reheats surprisingly well, so you can meal prep and still get that satisfying crunch.
  • You control the spice level completely, from mild and family friendly to tongue tingling.
02 -
  • If your oil temperature drops below 325°F when you add the chicken, the crust will absorb oil and turn greasy instead of crisp, so fry in batches and let the oil recover between rounds.
  • Pressing the dredge firmly onto the chicken, especially around the edges, prevents it from flaking off in the oil and leaving you with bald spots.
  • Resting the fried chicken on a wire rack instead of paper towels keeps the bottom from getting soggy and preserves the crunch all around.
03 -
  • Use a cast iron skillet if you have one; it holds heat beautifully and gives you the most consistent frying temperature.
  • Let the marinated chicken sit out on the counter for 15 minutes before dredging so it fries more evenly and doesn't cool the oil too much.
  • Make extra sauce and keep it in a jar in the fridge; it's incredible on fries, burgers, and even as a dip for vegetables.
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