Spicy Chicken Sandwich with Creamy Sauce (Printable)

Crispy spicy fried chicken with creamy homemade sauce on buttery brioche bun.

# What You'll 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, optional
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, 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 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.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece firmly in the dredge mixture. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side until deep golden and internal temperature reaches 165°F. Transfer to 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 - Toast brioche buns lightly until golden brown.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if desired.
09 - Serve immediately with extra sauce on the side.

# Chef’s Tips:

01 -
  • The double dredge creates an audibly crispy crust that stays crunchy even after it cools slightly.
  • The buttermilk marinade tenderizes the chicken so every bite is juicy, not dry or stringy.
  • The homemade sauce is tangy, creamy, and just spicy enough to balance the heat without putting out the fire.
  • It feels indulgent but uses everyday ingredients you probably already have in your fridge and pantry.
02 -
  • Let the oil come back to temperature between batches or the chicken will absorb too much oil and turn greasy instead of crispy.
  • Don't skip pounding the chicken thin, thick breasts will burn on the outside before the inside is cooked through.
  • The double dredge is optional but non-negotiable if you want that fast-food-level crunch at home.
  • If the crust is browning too fast, lower the heat slightly, dark doesn't always mean done.
03 -
  • Press the dredge into the chicken with your palms, not just your fingertips, so it really sticks and doesn't flake off in the oil.
  • Let the fried chicken rest on a wire rack, not paper towels, so the bottom doesn't steam and lose its crunch.
  • If you marinate overnight, the chicken will be even more tender and flavorful, plus it saves time the day you're cooking.
  • Make the sauce a few hours ahead so the flavors marry, it tastes even better after sitting in the fridge.
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