Save to Pinterest The kitchen smelled like buttermilk and cayenne the morning I decided to stop ordering overpriced chicken sandwiches and just make my own. I pounded out four chicken breasts with more aggression than necessary, dunked them into a spicy marinade, and set a timer I had no intention of respecting. An hour later, the sizzle of the first piece hitting hot oil told me I was onto something. By the time I assembled the sandwiches, piled high with creamy sauce and tangy pickles, I knew I'd never go back to the drive-thru.
I made these for a Sunday dinner once, and my brother-in-law ate two before anyone else finished one. He kept shaking his head and muttering something about how restaurants charge fifteen dollars for this. My niece, who usually picks at her food, devoured hers and asked if we could have them every week. I've been making them on repeat ever since, tweaking the sauce each time until it became exactly what I wanted: creamy, bright, with just a whisper of smoke.
Ingredients
- Boneless, skinless chicken breasts: Pound them thin so they cook evenly and stay juicy; uneven thickness means rubbery edges and raw centers.
- Buttermilk: The acidity tenderizes the chicken and helps the spices cling; if you don't have any, mix milk with a tablespoon of lemon juice and let it sit five minutes.
- Hot sauce: This goes in both the marinade and the sauce; use your favorite, but something vinegar-based like Franks or Tabasco works best.
- Cornstarch: Mixed into the flour, it creates that shatteringly crisp coating you can hear crunch across the table.
- Smoked paprika: A small addition that makes the sauce taste like it has a secret you can't quite name.
- Brioche buns: Soft, buttery, and sturdy enough to hold up under all that sauce without falling apart in your hands.
- Dill pickle slices: The sharp brine cuts through the richness and makes every bite feel balanced instead of heavy.
Instructions
- Marinate the chicken:
- Whisk buttermilk with hot sauce and all the spices until it smells like a barbecue is about to happen. Submerge the chicken completely, cover the bowl, and let it sit in the fridge for at least an hour, though overnight is even better if you have the patience.
- Prepare the dredge:
- Combine flour, cornstarch, and spices in a shallow dish, mixing with your fingers to break up any clumps. This is your armor; make sure it's well-seasoned because bland breading ruins everything.
- Heat the oil:
- Pour oil into a heavy skillet until it's about an inch deep and heat it to 350°F. Use a thermometer; too cool and the chicken gets greasy, too hot and it burns before it cooks through.
- Dredge the chicken:
- Pull each piece from the marinade, let the excess drip off, then press it firmly into the flour mixture. For extra crunch, dip it back in the marinade and dredge again; the little clumps that form turn into crispy bits of gold.
- Fry until golden:
- Slide the chicken gently into the hot oil and fry for 4 to 6 minutes per side, flipping once, until deep golden and the internal temperature hits 165°F. Transfer to a wire rack and resist the urge to stack them or they'll steam and lose that crunch.
- Make the sauce:
- Whisk mayo, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey until smooth and creamy. Taste it and adjust the salt, pepper, or heat until it makes you want to lick the spoon.
- Toast the buns:
- Lightly toast the brioche buns in a dry skillet or under the broiler until they're just golden on the cut sides. This keeps them from getting soggy under all that sauce.
- Assemble the sandwiches:
- Spread sauce generously on both halves of each bun, then layer with fried chicken, pickle slices, lettuce, and tomato if you're using it. Press down gently, take a photo if you must, then eat it while it's hot.
Save to Pinterest There's something about biting into a sandwich you made from scratch that feels like a small victory. The crunch echoes, the sauce drips just a little, and for a moment everything else fades. I've served these at game day parties, packed them for lunches, and eaten them standing over the sink at midnight. Every time, they taste like the best decision I made that day.
Making It Your Own
If you want more heat, double the cayenne in both the marinade and the dredge, or add a few dashes of hot sauce directly to the flour. For a sweeter spin, increase the honey in the sauce and add a pinch of brown sugar to the dredge. Swap the chicken breasts for boneless thighs if you prefer dark meat; they stay juicier and forgive a little overcooking. You can also skip the tomato and lettuce and go full minimalist with just chicken, sauce, and pickles on a bun.
Storing and Reheating
Leftover fried chicken keeps in the fridge for up to three days in an airtight container, though the crust softens a bit. To bring back the crunch, reheat it in a 375°F oven on a wire rack for about 10 minutes until it crisps up again. The sauce stays fresh for a week in a sealed jar; just give it a good stir before using. I don't recommend freezing the assembled sandwiches, but you can freeze the fried chicken alone and reheat it straight from frozen, adding a few extra minutes in the oven.
Serving Suggestions
These sandwiches shine next to crispy fries, tangy coleslaw, or a simple green salad with a sharp vinaigrette. A cold hoppy beer cuts through the richness beautifully, though lemonade or iced tea works just as well if you're keeping things casual. If you're feeding a crowd, set up a sandwich bar with extra sauce, pickles, and toppings so everyone can build their own.
- Serve with sweet potato fries and a drizzle of honey for a sweet and spicy contrast.
- Pair with creamy mac and cheese for the ultimate comfort meal.
- Offer extra hot sauce on the side for anyone who wants to turn up the heat even more.
Save to Pinterest This sandwich has ruined takeout for me in the best way possible. Once you know how easy it is to make something this good at home, there's no going back.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 60 minutes in the refrigerator, though overnight marinating yields even more flavorful and tender results. The buttermilk mixture helps break down proteins while infusing spicy seasonings throughout.
- → What's the best oil temperature for frying?
Heat your vegetable oil to 350°F (175°C) for optimal frying. This temperature ensures the chicken cooks through to 165°F internally while developing a deep golden, crispy exterior without burning the coating.
- → Can I make the sauce ahead of time?
Absolutely! The creamy sauce actually benefits from resting in the refrigerator for a few hours or overnight. This allows the flavors to meld together beautifully. Store in an airtight container for up to one week.
- → How do I get extra crispy chicken?
For maximum crunch, press the dredge firmly onto each chicken piece and consider double-dredging. Letting the coated chicken rest for 10 minutes before frying also helps the coating adhere better. Fry until deep golden brown.
- → What sides pair well with this sandwich?
Crispy french fries, coleslaw, potato salad, or onion rings make excellent sides. A cold, hoppy beer complements the spicy flavors perfectly. For lighter options, try a simple green salad with vinaigrette.
- → Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work wonderfully and often yield juicier results. Pound them to even thickness and adjust cooking time slightly—thighs typically need 5-7 minutes per side depending on thickness.
