Spicy Chicken Sandwich Creamy Sauce

Craving the ultimate crunch? This Spicy Chicken Sandwich features juicy, buttermilk-marinated chicken breasts fried to a deep golden brown and served on a buttery toasted brioche bun. Balanced by a zesty, creamy homemade sauce and crisp toppings, it's a flavor-packed meal that rivals any restaurant favorite.

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The secret to the perfect sandwich is the combination of textures. By pounding the chicken to an even thickness and using a cornstarch-enhanced dredge, you ensure a uniform fry and a crunch that stands up to the luscious, creamy sauce.

Ingredients

• Chicken & Marinade: 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness), 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
• Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper
• For Frying: 3 cups vegetable oil
• Creamy Homemade Sauce: 1/2 cup mayonnaise, 1/4 cup sour cream, 2 teaspoons hot sauce, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon honey (optional), salt and pepper to taste
• To Serve: 4 brioche burger buns, 8 dill pickle slices, 4 lettuce leaves, 1 small tomato (sliced)

Instructions

Step 1

In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and marinate for at least 1 hour or up to overnight in the refrigerator.

Step 2

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper to make the dredge.

Step 3

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Place a wire rack over a sheet pan for draining.

Step 4

Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge, pressing firmly to adhere; for extra crunch, dredge each piece twice.

Step 5

Fry chicken 4–6 minutes per side, or until deep golden and internal temperature reaches 165°F (74°C). Transfer to the wire rack to drain.

Step 6

For the sauce, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey (if using). Season with salt and pepper to taste.

Step 7

Toast brioche buns lightly.

Step 8

Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato (if using).

Step 9

Serve immediately with extra sauce on the side.

Zusatztipps für die Zubereitung

For the best results, use a heavy skillet or Dutch oven to maintain a consistent oil temperature of 350°F. Always drain the fried chicken on a wire rack over a sheet pan rather than paper towels to prevent the bottom from becoming soggy. Ensure you have your tongs and a meat thermometer ready to check for an internal temperature of 165°F.

Varianten und Anpassungen

If you prefer juicier meat, you can easily substitute chicken thighs for the breasts. To ramp up the heat, add more cayenne pepper to the marinade or dredge. For those with different dietary needs, swap the brioche for whole wheat or gluten-free buns and use compatible flour for the coating.

Serviervorschläge

This sandwich pairs excellently with crispy fries, a fresh coleslaw, or even a cold, hoppy beer. Serve it immediately while the chicken is at its maximum crunch for the best dining experience.

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Enjoy your homemade Spicy Chicken Sandwich! Each serving provides approximately 670 calories, 35g of fat, 54g of carbohydrates, and 36g of protein. It's a satisfying, crave-worthy dish that is sure to become a regular in your meal rotation.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 60 minutes in the refrigerator, though overnight marinating yields the most tender and flavorful results. The buttermilk and hot sauce combination works to tenderize the meat while infusing it with spicy flavor throughout.

→ What oil temperature is best for frying?

Heat your vegetable oil to 350°F (175°C) for optimal frying. This temperature ensures the chicken cooks through to the safe internal temperature of 165°F (74°C) while developing a deep golden, ultra-crispy exterior without burning the coating.

→ Can I make the sauce ahead of time?

Absolutely! The creamy homemade sauce develops even better flavor when made ahead. Prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. Give it a good stir before serving to redistribute any settled spices.

→ How do I get extra crispy chicken?

For maximum crunch, dredge each chicken piece twice in the flour mixture, pressing firmly to adhere the coating. The combination of all-purpose flour and cornstarch creates that signature shatteringly crispy texture. Let the excess marinade drip off before coating for better adhesion.

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work beautifully and often stay juicier during frying. Pound them to even thickness like the breasts, and adjust frying time as needed—thighs may take slightly longer to reach the proper internal temperature.

→ What sides pair well with this sandwich?

Crispy french fries, onion rings, or a refreshing coleslaw make excellent accompaniments. For a lighter option, serve with a simple green salad dressed in vinaigrette. Cold beer, particularly hoppy IPAs or crisp lagers, cuts through the rich sauce beautifully.