Spicy Chicken Sandwich with Creamy Homemade Sauce (Print Version)

Ultra-crispy spicy fried chicken with creamy homemade sauce on buttery brioche buns, topped with pickles and fresh lettuce.

# 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

# How To:

01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder. Add chicken breasts, cover with plastic wrap, and marinate for at least 1 hour or up to overnight in the refrigerator.
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 combine.
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 breasts from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to adhere. For extra crunch, dredge each piece a second time.
05 - Carefully place dredged chicken into the hot oil and fry for 4 to 6 minutes per side, or until deep golden brown and internal temperature reaches 165°F. Transfer to the wire rack to drain excess oil.
06 - In a medium bowl, whisk together mayonnaise, sour cream, hot sauce, fresh lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and black pepper to taste.
07 - Lightly toast the brioche burger buns until golden and slightly crispy.
08 - Spread creamy sauce generously on both halves of each toasted brioche bun. Layer with one fried chicken breast, two dill pickle slices, one lettuce leaf, and tomato slice if desired.
09 - Serve the sandwiches while the chicken is still warm and crispy. Provide extra sauce on the side for dipping or additional spread.

# Expert Tips:

01 -
  • The chicken stays juicy inside while the coating shatters with every bite, thanks to the cornstarch trick I stumbled on by accident.
  • The sauce is tangy, creamy, and just spicy enough to cool the heat without losing any personality.
  • You can marinate overnight and fry in under 15 minutes, so it works for both lazy Sundays and hungry weeknights.
  • Leftovers reheat in the oven beautifully, staying crispy enough to fool anyone into thinking it's fresh.
02 -
  • If your oil is too hot, the outside will burn before the inside cooks, so keep it at 350°F and adjust the heat as needed.
  • Double dredging makes all the difference, the extra layer creates those shaggy, crispy bits that make the sandwich unforgettable.
  • Let the chicken rest on the wire rack, not paper towels, so steam escapes and the crust stays crunchy.
03 -
  • Marinate overnight if you can, the chicken soaks up so much more flavor and stays unbelievably tender.
  • Use a cast iron skillet if you have one, it holds heat better and gives you the most even, golden crust.
  • Taste your sauce before assembling and adjust the heat, acid, and sweetness to match your mood, it should make you want to lick the spoon.
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