If you are craving a crispy, fiery, and utterly satisfying sandwich, look no further than this Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe. This recipe delivers crunchy, perfectly seasoned fried chicken nestled between buttery brioche buns, all elevated by a luscious, tangy, and spicy creamy hot sauce that ties every bite together. Whether you’re feeding friends, family, or just treating yourself, this sandwich brings restaurant-quality flavors straight to your kitchen with ease and confidence.
Ingredients You’ll Need
Getting these ingredients right is key because each one plays an essential role in building layers of flavor, crunch, and creaminess. From the buttermilk marinade that tenderizes the chicken, to the bold spices that pack a punch, every component is simple but vital for a memorable sandwich.
- Boneless skinless chicken breasts: Pounded to a uniform thickness to ensure crispy, even cooking.
- Buttermilk: Tenderizes the chicken and adds subtle tang.
- Hot sauce: Gives the marinade and creamy sauce a vibrant spicy kick.
- Kosher salt: Enhances all the flavors perfectly without overpowering.
- Paprika and smoked paprika: Adds smoky warmth and beautiful color to both the chicken coating and sauce.
- Cayenne pepper: For that fiery heat that lingers just right.
- Garlic and onion powder: Provides savory depth in both the dredge and sauce.
- All-purpose flour and cornstarch: Create a light but immensely crunchy crust.
- Vegetable oil: For frying, chosen for its high smoke point and neutral flavor.
- Mayonnaise and sour cream: The creamy base for the sauce balancing heat with richness.
- Lemon juice: Brightens the creamy hot sauce with acidity.
- Honey (optional): Adds a touch of sweetness to soften the spicy edges.
- Brioche buns: Soft, buttery, and slightly sweet to perfectly sandwich the layers.
- Dill pickle slices: For crunch and tang that cuts through the richness.
- Lettuce and tomato (optional): Bring freshness and balance to every bite.
How to Make Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe
Step 1: Marinate the Chicken
Start by whisking together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder in a large bowl. This marinade is magic—it tenderizes the chicken breasts while infusing every fiber with a spicy, smoky richness. Submerge the chicken, cover, and refrigerate for at least one hour or up to overnight. This step is crucial for juicy, flavorful chicken that’s anything but dry.
Step 2: Prepare the Dredge
Mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper in a shallow dish. This seasoned flour mixture forms the crispy, golden crust that locks in moisture and adds that iconic fried chicken crunch. The cornstarch makes the crust light and extra crisp.
Step 3: Heat the Oil
Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Proper oil temperature is key to frying juicy chicken without greasy results. Have a wire rack set over a sheet pan ready to drain the cooked chicken while keeping it crispy.
Step 4: Coat the Chicken
Remove the chicken breasts from the marinade, letting any excess drip off. Press each piece firmly into the dredge, coating evenly. For extra crunch and an irresistible crust, repeat the dredging process a second time. Be generous in this step—it’s where the texture magic happens.
Step 5: Fry the Chicken
Carefully fry the chicken for 4 to 6 minutes on each side until the coating turns deep golden brown and the internal temperature reaches 165°F. Transfer the fried chicken to the wire rack to drain excess oil. This method ensures the sandwich gets the perfect crunch without being greasy or heavy.
Step 6: Make the Creamy Hot Sauce
In a bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to your preference. This sauce is the heart of the sandwich’s bold flavor, creamy with just the right tang and heat that complements the fried chicken brilliantly.
Step 7: Toast the Buns
Lightly toast brioche buns until golden and warm. Toasting adds a slight crunch and helps prevent the buns from becoming soggy once the sauce and chicken are added.
Step 8: Assemble the Sandwiches
Slather the creamy hot sauce on both the top and bottom buns. Layer each sandwich with a piece of your crispy fried chicken, dill pickle slices for zing, fresh lettuce, and optional tomato slices for extra juiciness. Serve immediately, ideally with some extra sauce for dipping because every bite deserves that perfect balance of textures and flavors.
How to Serve Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe
Garnishes
Simple garnishes like dill pickle slices, crisp lettuce leaves, and fresh tomato slices do wonders to balance the richness and spice of the sandwich. They add crunch and freshness, cutting through the heat and making every bite layered and exciting.
Side Dishes
Classic sides like crispy fries, coleslaw, or even a fresh, tangy cucumber salad are fantastic with this sandwich. They add texture contrasts and can cool the palate between spicy, crunchy bites.
Creative Ways to Present
For a fun twist, try serving the sandwich with slaw on top of the chicken instead of lettuce, or swap the brioche buns for buttery pretzel buns to add an unexpected depth of flavor. You could also turn it into a platter with dipping sauces and shredded lettuce for build-your-own sandwich fun.
Make Ahead and Storage
Storing Leftovers
Store leftover fried chicken pieces and sauce separately in airtight containers in the refrigerator for up to three days. This keeps the chicken from becoming soggy and the sauce fresh and vibrant.
Freezing
Fried chicken can be frozen for up to one month. Place cooled pieces on a baking sheet to freeze individually before transferring to a freezer bag to avoid sticking. Sauce is best made fresh but can be frozen in small batches if necessary.
Reheating
Reheat leftover fried chicken in the oven at 375°F for about 10 minutes to revive the crispiness. Avoid microwaving as it tends to make the crust soggy. Gently warm the sauce or serve it chilled, depending on your preference.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a juicier, more tender result but may require slightly longer cooking times. Make sure to pound them to an even thickness for best frying results.
How spicy is the Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe?
The recipe has a noticeable kick from the cayenne and hot sauce but balances with creamy, tangy elements. You can adjust the heat by adding more or less hot sauce and cayenne pepper to tailor it perfectly to your taste buds.
Can I make the sauce ahead of time?
Yes! The creamy hot sauce can be prepared a day in advance and refrigerated, which actually helps the flavors meld beautifully. Just give it a good stir before using.
What’s the secret to extra crispy fried chicken?
The combination of buttermilk marinade and the double coating of seasoned flour and cornstarch creates that crave-worthy crunch. Also, maintaining the oil temperature around 350°F avoids greasy chicken while achieving a golden crust.
Is there a healthier way to make this sandwich?
You can bake the coated chicken at a high temperature for a crispier result without frying, or use an air fryer. The sauce can also be lightened with Greek yogurt instead of mayonnaise and sour cream, keeping the spirit of the recipe with less fat.
Final Thoughts
This Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe is a love letter to bold flavors and fun textures. It’s a perfect way to spoil yourself and your loved ones with a homemade meal that feels special but is surprisingly straightforward to make. I encourage you to gather the ingredients and dive in because once you taste that crunchy, spicy, creamy perfection, you’ll know exactly why this sandwich earns a permanent spot on your recipe rotation.
Print
Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Description
This Spicy Chicken Sandwich with Creamy Sauce features crispy, flavorful fried chicken breasts marinated in a spicy buttermilk mixture, coated in a seasoned flour dredge, and fried to golden perfection. Paired with a tangy, smoky creamy sauce and served on toasted brioche buns with pickles, lettuce, and optional tomato, this sandwich is a delicious balance of heat, crunch, and creaminess perfect for a satisfying meal.
Ingredients
For the Chicken Marinade
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
For Frying
- 3 cups vegetable oil for frying
For the Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons hot sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon honey (optional)
- Salt and pepper to taste
For Assembly
- 4 brioche burger buns
- 8 dill pickle slices
- 4 lettuce leaves
- 1 small tomato, sliced (optional)
Instructions
- Marinate Chicken: In a large bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder. Add the pounded chicken breasts, cover the bowl, and refrigerate to marinate for at least 1 hour, or overnight for best flavor infusion and tenderness.
- Prepare Dredge: In a shallow dish, thoroughly combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper. This seasoned mixture will create a crispy and flavorful coating on the chicken.
- Heat Oil: Pour the vegetable oil into a heavy skillet or Dutch oven and heat it to 350°F (175°C). Prepare a wire rack set over a sheet pan to place the cooked chicken for draining excess oil.
- Coat Chicken: Remove each chicken breast from the marinade, allowing the excess to drip off. Press each chicken piece firmly into the dredge mixture to coat thoroughly. For an extra crunchy crust, dip the chicken back into the dredge a second time.
- Fry Chicken: Fry the chicken breasts in the hot oil for 4-6 minutes per side, or until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and place it on the wire rack to drain any excess oil.
- Make Sauce: In a bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste for a smoky, creamy, and tangy sauce that complements the spicy chicken.
- Toast Buns: Lightly toast the brioche buns until they are golden and warm to enhance texture and flavor.
- Assemble Sandwiches: Generously spread the creamy sauce on both the top and bottom bun halves. Layer the fried chicken breast, dill pickle slices, lettuce leaves, and tomato slices (if using) on the bottom bun. Top with the other bun half.
- Serve: Serve the spicy chicken sandwiches immediately with extra creamy sauce on the side for dipping if desired.
Notes
- For extra heat, increase the cayenne pepper in the marinade and dredge.
- Make sure to use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Let the chicken marinate overnight for more tender and flavorful results.
- Allow the oil to return to 350°F between batches for even frying and crispiness.
- For a gluten-free version, substitute the all-purpose flour and cornstarch with gluten-free flours.
- The honey in the sauce is optional but adds a nice balance to the spicy flavors.
