Spicy Chicken Sandwich Homemade Sauce (Printable version)

Crispy spicy fried chicken with creamy sauce on brioche buns

# Ingredients list:

→ Chicken and 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 Mixture

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 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 pepper to taste

→ Assembly and Toppings

26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced

# Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper. Mix thoroughly to distribute spices evenly.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Position a wire rack over a sheet pan for draining the fried chicken.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to adhere. For extra crunch, dredge each piece a second time.
05 - Working in batches, carefully place dredged chicken into the hot oil. Fry 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer cooked chicken to the prepared wire rack to drain excess oil.
06 - In a bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey. Season with salt and pepper to taste. Set aside.
07 - Lightly toast the brioche buns until golden and warm, about 2 minutes per side.
08 - Spread creamy sauce generously on both cut sides of each toasted bun. Layer with one fried chicken breast, two dill pickle slices, one lettuce leaf, and sliced tomato if desired.
09 - Serve sandwiches immediately while chicken is warm and crispy. Provide extra sauce on the side for dipping or additional spreading.

# Expert Tips:

01 -
  • The double dredge creates an impossibly crunchy crust that stays crisp even after sitting for a few minutes.
  • The creamy sauce balances the heat so perfectly you'll want to put it on everything.
  • Marinating in buttermilk makes the chicken so tender it practically melts off the bone.
  • It's a total crowd-pleaser that works just as well for a casual Tuesday dinner as it does for game day.
02 -
  • Don't skip the marinating time; I tried rushing it once and the chicken was noticeably less tender and flavorful.
  • Make sure your oil temperature stays steady at 350°F; too hot and the crust burns before the chicken cooks through, too cool and it turns greasy.
  • Press the dredge firmly onto the chicken so it sticks; loose coating falls off in the oil and leaves you with bare spots.
03 -
  • Use a meat thermometer to check doneness; guessing leads to overcooked, dry chicken or undercooked centers.
  • Let the fried chicken rest on the wire rack for a minute before assembling so steam escapes and the crust stays crisp.
  • Add a dash of pickle juice to the sauce for extra tang and to tie the flavors together even more.
  • If you want a spicier kick, brush the fried chicken with a mixture of melted butter and hot sauce right after frying.
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