Spicy Chicken Sandwich Homemade Sauce (Printable Version)

Ultra-crispy spicy fried chicken on brioche with cool, creamy homemade sauce and fresh toppings.

# Ingredient List:

→ 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 lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey, optional
25 - Salt and 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 Steps:

01 - 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.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredging mixture, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden and internal temperature reaches 165°F. Transfer to the wire rack to drain.
06 - 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 - Toast brioche buns lightly until golden.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve immediately with extra sauce on the side.

# Expert Advice:

01 -
  • The double-dredge technique creates an audibly crispy crust that stays crunchy even after sitting for a few minutes.
  • The homemade sauce is tangy, creamy, and just spicy enough to cool down the heat without putting out the fire.
  • Marinating in buttermilk makes the chicken so tender it practically falls apart under your teeth.
  • Everything can be prepped ahead, so you're only frying when you're ready to eat.
02 -
  • If the oil temperature drops below 325°F after adding the chicken, the coating will absorb grease and turn soggy instead of crispy.
  • Letting the chicken rest on a wire rack instead of paper towels keeps the bottom from steaming and losing its crunch.
  • Dredging twice, also called double-breading, creates an extra-thick crust that stays intact even when sauced.
  • Pounding the chicken to an even thickness is non-negotiable, uneven pieces cook unevenly and you'll end up with dry edges or raw middles.
03 -
  • Use a cast iron skillet if you have one, it holds heat better than other pans and gives you a more consistent fry.
  • Don't crowd the pan, fry one or two pieces at a time so the oil temperature stays steady and the coating crisps evenly.
  • Taste your sauce before assembling and adjust the heat level, it should make your lips tingle but not burn.
  • Let the fried chicken rest for 2 minutes before placing it on the bun so the crust sets and doesn't slide off when you bite in.
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