Spicy Chicken Sandwich Creamy Sauce (Print Version)

Crispy fried chicken with homemade creamy sauce, pickles, and fresh toppings on buttery brioche buns.

# Ingredient List:

→ 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

# How-To Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, 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, 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 twice.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden 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. Season with salt and pepper to taste.
07 - Toast brioche buns lightly until golden.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato slices.
09 - Serve sandwiches immediately with extra sauce on the side.

# Helpful Tips:

01 -
  • The double-dredge technique creates an insanely crunchy crust that stays crispy even after sitting for a few minutes.
  • The homemade sauce is so much better than anything from a bottle, with a perfect balance of heat, tang, and creaminess.
  • You can make the components ahead and assemble fresh sandwiches all week long without losing that just-fried magic.
  • It tastes like your favorite restaurant splurge but costs a fraction and lets you control every spice level and topping.
02 -
  • If your oil temperature drops below 325°F during frying, the coating will absorb grease and turn soggy instead of crispy, so fry in small batches and let the oil recover between rounds.
  • Pressing the dredge firmly onto the chicken, especially around the edges, prevents it from falling off during frying and creates those irresistible craggy bits.
  • Resting the fried chicken on a wire rack instead of paper towels keeps the bottom from steaming and losing its crunch.
03 -
  • Let the marinated chicken come to room temperature for about 15 minutes before dredging and frying, it helps the chicken cook more evenly and prevents the crust from burning before the inside is done.
  • Use a splatter screen while frying to keep your stovetop cleaner and reduce the mess without trapping steam that would soften the crust.
  • If you want an even thicker crust, add a few tablespoons of the buttermilk marinade directly into the dredge and mix it in with your fingers to create little clumps that fry up extra crunchy.
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