Spicy Chicken Sandwich Creamy Sauce (Print View)

Crispy fried chicken with spicy marinade, creamy sauce, pickles, and fresh toppings on buttery brioche buns.

# 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

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts and toss to coat evenly. 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. Set aside.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan positioned nearby for draining.
04 - Remove chicken breasts from marinade, letting excess liquid 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 coated chicken in the hot oil and fry for 4 to 6 minutes per side until deep golden brown and the internal temperature reaches 165°F. Transfer to the prepared wire rack to drain.
06 - In a medium bowl, 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 the brioche buns until golden and crispy.
08 - Spread sauce generously on both the top and bottom halves of each toasted bun. Layer with one fried chicken breast, two dill pickle slices, one lettuce leaf, and tomato slices if desired.
09 - Serve the sandwiches immediately while the chicken is still warm and crispy, with additional sauce on the side.

# Expert Advice:

01 -
  • The double-dredge technique creates an audible crunch that makes store-bought versions taste sad and flat.
  • You control the heat level, the sauce balance, and the toppings, so it's never too much or too boring.
  • Leftovers reheat beautifully in the oven, meaning you can meal prep like a genius and still eat like royalty midweek.
02 -
  • If your oil temperature drops below 325°F during frying, the coating will absorb oil and turn soggy instead of crispy.
  • Resting the fried chicken on paper towels traps steam underneath and ruins the crust; always use a wire rack.
  • Double dredging is non-negotiable if you want that thick, craggy crust that defines a great spicy chicken sandwich.
03 -
  • Let the dredged chicken rest on a rack for 10 minutes before frying; this helps the coating stick and creates an even crispier crust.
  • If you don't have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.
  • Fry in batches and never crowd the pan, or the oil temperature will plummet and your chicken will turn greasy.
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