Spicy Chicken Sandwich Creamy Sauce (Print version)

Ultra-crispy spicy fried chicken with creamy homemade sauce on buttery brioche buns, piled high with fresh pickles and 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
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

# Steps:

01 - Whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder in a large bowl. Submerge chicken breasts, cover tightly, and refrigerate for a minimum of 1 hour or up to overnight.
02 - Mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper in a shallow dish.
03 - Heat vegetable oil to 350°F in a heavy skillet or Dutch oven. Position a wire rack over a sheet pan for draining fried chicken.
04 - Remove marinated chicken from refrigerator and allow excess marinade to drip away. Coat each piece thoroughly in the dredging mixture, pressing firmly to adhere. For enhanced crispness, dredge each piece a second time.
05 - Fry chicken 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack for drainage.
06 - Whisk mayonnaise, sour cream, hot sauce, fresh lemon juice, smoked paprika, and garlic powder together. Stir in honey. Season with salt and black pepper to taste.
07 - Lightly toast brioche burger buns until golden and warm.
08 - Spread creamy sauce generously on both sides of each toasted brioche bun. Layer with fried chicken breast, dill pickle slices, lettuce leaf, and tomato slice.
09 - Serve sandwiches immediately with additional sauce on the side.

# Cooking tips:

01 -
  • The double-dredge trick creates an unbelievably crunchy crust that stays crispy even after sitting for a few minutes.
  • The homemade sauce is tangy, smoky, and just spicy enough to balance the heat without putting out the fire.
  • You can marinate the chicken overnight and fry it fresh in under 20 minutes when hunger strikes.
  • It tastes like the best fast food you never had, but you made it in your own kitchen with ingredients you can actually pronounce.
02 -
  • Don't skip pounding the chicken thin; thick breasts take forever to cook and dry out before the crust is done.
  • Let the oil come back to temperature between batches or the second round will be greasy and pale.
  • If the breading falls off during frying, your oil wasn't hot enough or you didn't press the coating on firmly enough.
  • Make extra sauce; you'll want it for dipping fries, drizzling over the sandwich, or eating with a spoon when no one's looking.
03 -
  • Use a cast iron skillet for frying; it holds heat better than thin pans and gives you a more even crust.
  • Add a tablespoon of pickle juice to the sauce for an extra tangy kick that tastes like it came from a secret menu.
  • If you're meal prepping, fry the chicken and store it separately from the buns and toppings so everything stays fresh and crispy.
  • Press the dredged chicken gently with your palm before frying to really lock in that coating.
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