Spicy Chicken Sandwich Creamy Sauce (Printable)

Crispy spicy chicken sandwich with creamy sauce on toasted brioche bun

# What You 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
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

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and marinate in the refrigerator for at least 60 minutes or up to overnight.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, 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, allowing excess liquid to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to adhere. For extra crunch, double-dredge each piece.
05 - Carefully place chicken into hot oil and fry 4 to 6 minutes per side 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, fresh lemon juice, smoked paprika, garlic powder, and honey. Season with salt and black pepper to taste.
07 - Lightly toast brioche buns until golden brown.
08 - Spread creamy sauce generously on both sides of each toasted bun. Layer with fried chicken, dill pickle slices, lettuce, and tomato slices.
09 - Serve sandwiches immediately with extra sauce on the side.

# Expert Advice:

01 -
  • The double dredge creates an impossibly crunchy crust that stays crisp even after a few minutes on the counter.
  • Homemade sauce beats any store bought version with its bright lemon kick and smoky undertone.
  • You control the heat level, from mildly warm to sweat inducing fire.
  • Brioche buns soak up just enough sauce without falling apart, making every bite balanced and rich.
02 -
  • Do not skip pounding the chicken, uneven thickness means some parts will dry out while others stay undercooked.
  • Keep the oil temperature steady at 350 degrees, too hot and the crust burns before the inside cooks, too cool and it absorbs grease and turns soggy.
  • Let the marinated chicken come closer to room temperature for about 15 minutes before frying for more even cooking.
  • Double dredging is worth the extra step, it creates those shatteringly crisp layers that make this sandwich unforgettable.
03 -
  • Use a thermometer to monitor oil temperature constantly, it drifts more than you think and ruins batches fast.
  • Press the dredge firmly onto the chicken and let it rest for five minutes before frying so the coating sets and stays put.
  • Make the sauce a day ahead, the flavors meld and deepen, and it is one less thing to juggle while frying.
  • If frying multiple batches, keep finished chicken warm in a 200 degree oven on a rack so it stays crispy.
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