Spicy Chicken Sandwich Homemade Sauce (Printable)

Crispy spicy fried chicken with creamy sauce on brioche buns. Family favorite with perfect crunch.

# 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

# Steps:

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.
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 a second time.
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 - Place brioche buns on a skillet or toaster and toast until lightly golden.
08 - Spread sauce generously on both sides of each toasted bun. Layer with fried chicken, pickle slices, lettuce, and tomato slices if desired.
09 - Serve sandwiches immediately with extra sauce on the side.

# Expert Advice:

01 -
  • The double-dredge technique creates an audibly crispy crust that stays crunchy even after it cools.
  • The buttermilk marinade keeps the chicken so tender it practically melts under that spicy shell.
  • You can dial the heat up or down without losing any of the flavor complexity.
  • It reheats beautifully, making it perfect for meal prep or next-day lunches that still taste fresh.
02 -
  • If your oil temperature drops below 325°F during frying, the crust will absorb oil and turn greasy instead of crispy.
  • Pressing the dredge firmly into the chicken, especially around the edges, prevents it from peeling off in the oil.
  • Resting the fried chicken on a wire rack instead of paper towels keeps the bottom from steaming and losing its crunch.
  • The sauce tastes better after sitting for 10 minutes, giving the flavors time to meld and mellow.
03 -
  • Use a cast-iron skillet for frying; it holds heat more evenly than thinner pans and gives you better color.
  • If the dredge starts clumping after a few pieces, sift it lightly with a fork to break up the wet bits.
  • Let the chicken rest for 2 minutes after frying before assembling the sandwich so the crust sets and doesn't steam off.
  • Make a double batch of the sauce; it keeps for a week in the fridge and tastes amazing on everything from fries to grilled vegetables.
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