Introduction

This spicy chicken sandwich is a perfect balance of crispy, juicy, and flavorful with a creamy homemade sauce that adds a tangy kick. Easy to prepare and irresistibly delicious, it’s an ideal meal for any day you crave something comforting yet exciting.

The image shows a sandwich with three main layers on a white crinkled paper over a white marbled surface. The bottom layer is a golden brown fried chicken fillet with a crunchy texture. On top of the chicken is a colorful coleslaw made of thin shredded pieces of white, purple, and orange vegetables mixed with creamy sauce, spilling slightly over the sides. Above the coleslaw, there are thick slices of green pickles adding a fresh look. The sandwich is completed with a shiny golden brown brioche bun. In the background, another similar sandwich and bowls of coleslaw and sliced pickles are partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Marinade:

4 boneless skinless chicken breasts (pounded 1/2‑inch thick)
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

Frying:

3 cups vegetable oil (for frying)

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)

To Serve:

4 brioche burger buns
8 dill pickle slices
4 lettuce leaves
1 small tomato (sliced, optional)

Instructions

Step 1: Pound the chicken breasts to an even thickness of about 1/2 inch. In a bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder. Submerge the chicken in this marinade for at least 1 hour or up to overnight in the refrigerator.
Step 2: In a shallow dish, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper to create the dredge.
Step 3: Heat the vegetable oil to 350°F in a heavy skillet or Dutch oven. Prepare a wire rack over a sheet pan to drain the fried chicken.
Step 4: Remove chicken from the marinade, letting excess drip off. Coat each piece thoroughly in the dredge mixture, pressing lightly to adhere. For extra crunch, double dredge by dipping back into the marinade briefly and coating again.
Step 5: Fry the chicken breasts for 4 to 6 minutes per side until they are deep golden brown and reach an internal temperature of 165°F. Drain on the wire rack.
Step 6: While the chicken fries, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey (if using) to make the creamy homemade sauce. Adjust seasoning to taste.
Step 7: Lightly toast the brioche buns for added texture and flavor.
Step 8: Spread the creamy sauce on both halves of the buns. Layer with fried chicken, dill pickle slices, lettuce, and tomato slices if desired.
Step 9: Serve the sandwiches hot with extra sauce on the side.

Tips & Variations

For an even spicier kick, add more cayenne pepper to the dredge or extra hot sauce to the marinade and sauce.
Try substituting the brioche buns with potato rolls or ciabatta for a different texture.
Double dredging the chicken ensures an extra crispy crunch that holds up well to the creamy sauce.
Make the sauce ahead and refrigerate to let the flavors meld for a more intense taste.

Storage

Store leftover fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in a 375°F oven for about 10 minutes to retain crispiness. Reheat the buns lightly and spread fresh sauce before serving again.

How to Serve

A close-up of a fried chicken sandwich held by two woman's hands, showing a shiny golden brown top bun, followed by a layer of pickle slices and creamy coleslaw, a thick piece of crispy, crunchy fried chicken with a rich brown color, then a layer of light orange sauce on the bottom bun. In the background, there is a second sandwich topped similarly, along with a serving of golden brown tater tots on a white plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used if preferred. They will be juicier and might need slightly less frying time to cook through.

Is it necessary to marinate the chicken overnight?

Marinating for at least 1 hour is sufficient to tenderize and flavor the chicken, but overnight marination will deepen the flavor and make the chicken extra tender.