Spicy Chicken Sandwich with Homemade Sauce (Printable Version)

Ultra-crispy spicy chicken with luscious homemade sauce on buttery brioche bun.

# 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 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

# Steps:

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 - Lightly toast brioche buns.
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 Advice:

01 -
  • The double-dredge trick creates a shattering crust that somehow stays crispy even as it cools.
  • Making your own sauce means you control the heat and flavor, no jarred stuff needed.
  • It's surprisingly forgiving to meal-prep since the chicken reheats beautifully and tastes almost better the next day.
02 -
  • Don't skip the temperature check on your oil or you'll end up with a greasy coating instead of a crispy one, I learned this the hard way by rushing.
  • The double dredge isn't just for show, it creates structural integrity that survives sauce soaking and even a day in the fridge.
  • Toast those buns, don't skip this step thinking they'll soften from the sauce, they need structure or the whole sandwich falls apart mid-bite.
03 -
  • Let your marinated chicken come close to room temperature before frying so the coating gets crispy before the inside overcooks, about 10 minutes out of the fridge.
  • Keep your oil at temperature by not crowding the pan, fry two pieces at a time rather than all four so the temperature doesn't plummet and the coating crisps properly.
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