Spicy Chicken Sandwich with Creamy Homemade Sauce (Printable)

Crispy spicy fried chicken with cool homemade sauce on buttery brioche buns

# 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 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

# Directions:

01 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder until fully combined. Add pounded chicken breasts, ensuring they are fully submerged. Cover the bowl and refrigerate for a minimum of 1 hour, or preferably overnight.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper. Mix thoroughly to ensure even distribution of spices.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Position a wire rack over a sheet pan and place nearby for draining the fried chicken.
04 - Remove marinated chicken breasts from the refrigerator one at a time. Let excess marinade drip off, then coat each piece thoroughly in the dredging mixture, pressing firmly to ensure adherence. For extra crunchiness, dredge each piece a second time.
05 - Carefully place dredged chicken into the preheated oil. Fry for 4 to 6 minutes per side, or until the exterior reaches a deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to the prepared wire rack to drain excess oil.
06 - In a mixing bowl, whisk together mayonnaise, sour cream, hot sauce, fresh lemon juice, smoked paprika, garlic powder, and honey. Season generously with salt and black pepper to taste. Set aside.
07 - Lightly toast brioche burger buns until golden brown, taking care not to burn them.
08 - Spread the prepared sauce generously on both the top and bottom of each toasted bun. Layer with one fried chicken breast, two dill pickle slices, one lettuce leaf, and tomato slices if desired.
09 - Serve sandwiches immediately while the chicken remains crispy and warm. Provide additional sauce on the side for dipping.

# Expert Advice:

01 -
  • The double dredge creates an audibly crunchy crust that stays crisp even after sitting for a few minutes.
  • The creamy sauce cools the heat just enough while adding tangy richness that makes every bite balanced.
  • It reheats surprisingly well in a hot oven, meaning you can meal prep these and still get that satisfying crunch midweek.
  • The marinade does all the flavor work, so you don't need to fuss with brines or complicated spice blends.
02 -
  • Don't skip the marinade time, the buttermilk needs at least an hour to tenderize and flavor the chicken properly.
  • Keep the oil temperature steady, dropping too many pieces at once will lower the heat and make the coating soggy instead of crispy.
  • Press the dredge firmly onto the chicken and let it sit for 30 seconds before frying, this helps the coating bond and prevents it from falling off in the oil.
  • Use a wire rack instead of paper towels for draining, it allows air to circulate and keeps the bottom from steaming and softening.
03 -
  • Use a cast iron skillet if you have one, it holds heat better than thinner pans and keeps the oil temperature more consistent.
  • Let the chicken sit at room temperature for 15 minutes before frying so it cooks more evenly and doesn't lower the oil temperature too drastically.
  • If the coating starts to separate in the oil, your dredge might be too wet, make sure to shake off excess marinade before the first dredge.
  • Add a tablespoon of the marinade to the dredge and mix it in with your fingers to create little clumps, these fry up into extra crispy bits.
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