Spicy Chicken Sandwich Homemade Sauce (Printer-Friendly)

Crispy spicy fried chicken with creamy homemade sauce on toasted brioche bun with fresh toppings.

# 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

# How To Make It:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne pepper, 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 pepper, 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 fried chicken.
04 - 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.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden brown 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 - Lightly toast brioche buns until golden brown.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato slices if desired.
09 - Serve sandwiches immediately with extra sauce on the side.

# Expert Suggestions:

01 -
  • The double-dredge technique creates an audibly crispy coating that stays crunchy even after sitting for a few minutes.
  • Homemade sauce with just the right balance of tang, heat, and creaminess beats any store-bought version.
  • Marinating overnight turns ordinary chicken breasts into juicy, flavor-packed centerpieces.
  • Everything can be prepped ahead, making weeknight assembly fast and stress-free.
02 -
  • If your oil temperature drops below 325°F during frying, the coating absorbs grease and turns soggy instead of crisp.
  • Marinating for less than an hour leaves the chicken bland, but overnight transforms it into something truly flavorful and tender.
  • Double-dredging is the difference between a thin, sad crust and the thick, crunchy armor that makes this sandwich unforgettable.
03 -
  • Use a cast-iron skillet if you have one, it holds heat better than thin pans and keeps your oil temperature steady.
  • Let the chicken sit at room temperature for 15 minutes before frying so it cooks evenly and doesn't cool the oil too much.
  • Always fry in batches to avoid crowding, which drops the oil temperature and leads to greasy, limp coating.
  • If you want to prep ahead, marinate overnight and mix the dredge the night before, then fry fresh when you're ready to eat.
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