Spicy Chicken Sandwich With Creamy Homemade Sauce (Printable)
Crispy spicy fried chicken with cool creamy homemade sauce on toasted buns.
# What You Need:
→ For the Spicy Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce (e.g., Franks RedHot)
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil, for frying
→ For the Creamy Homemade Sauce
13 - 1/2 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon Dijon mustard
16 - 2 teaspoons honey
17 - 1 tablespoon lemon juice
18 - 1 teaspoon hot sauce
19 - 1/2 teaspoon smoked paprika
20 - Salt and pepper, to taste
→ For Assembly
21 - 4 brioche buns, toasted
22 - 1 cup shredded lettuce
23 - 1 large tomato, sliced
24 - 8 pickle slices
# Steps:
01 - Whisk buttermilk and hot sauce in a bowl. Add chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for deeper flavor penetration).
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure complete coating coverage.
04 - Heat approximately 1 inch of vegetable oil in a large skillet or deep fryer to 350°F. Fry chicken breasts for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to paper towels to drain.
05 - Combine mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper in a small bowl. Whisk until smooth and refrigerate until ready to serve.
06 - Spread sauce on the bottom half of each toasted bun. Layer with shredded lettuce, fried chicken breast, tomato slices, and pickles. Crown with bun top and serve immediately.
# Expert Advice:
01 -
- That first bite where the crunch gives way to juicy, perfectly seasoned chicken never gets old
- The homemade sauce balances heat with just enough sweetness to keep you coming back for more
02 -
- Letting the chicken rest on paper towels for a minute after frying keeps the bun from getting soggy
- The oil temperature matters more than you think—too cold and you get greasy chicken, too hot and the outside burns before the inside cooks
03 -
- Pound the chicken breasts to even thickness so they all cook at the same rate
- Let the fried chicken rest for a couple of minutes before assembling to keep everything from getting soggy