If you’re craving a sandwich that’s equal parts fiery, crispy, and downright addictive, then the Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe is exactly what you need in your life. This classic comfort food gets an irresistible upgrade with tender, buttermilk-marinated chicken coated in a perfectly seasoned crispy crust, paired with a luscious creamy hot sauce that brings just the right amount of kick and tang. Every bite is a delicious explosion of flavors and textures, making it an absolute showstopper for lunch, dinner, or anytime hunger strikes.
Ingredients You’ll Need
The magic of this Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe lies in its simple yet carefully selected ingredients. Each one plays a key role, whether it’s tenderizing the chicken, creating that crunchy coating, or building the creamy, spicy sauce that ties everything together perfectly.
- Boneless skinless chicken breasts: Pounded thin for quick, even cooking and maximum juiciness.
- Buttermilk: Marinating in this tenderizes the chicken and infuses subtle tanginess.
- Hot sauce: Adds heat and depth both in marinade and the creamy sauce.
- Spices (paprika, cayenne, garlic powder, onion powder): A balanced blend ensures bold, layered flavors in the chicken and coating.
- All-purpose flour and cornstarch: Combined for an irresistibly crispy, light crust.
- Vegetable oil: Perfect for frying to a gorgeously golden finish.
- Mayonnaise and sour cream: The creamy base for the luscious, tangy hot sauce.
- Lemon juice, smoked paprika, honey: Small but mighty ingredients that round out the sauce’s brightness and complexity.
- Brioche burger buns: Soft, buttery, and slightly sweet to complement the spicy chicken.
- Dill pickle slices, lettuce, tomato (optional): Classic sandwich toppings that add crunch, freshness, and balance.
How to Make Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe
Step 1: Marinate the Chicken
Start by whisking together the buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder in a large bowl. Submerge your pounded chicken breasts in this flavorful bath, cover, and pop it into the fridge for at least one hour or overnight if you have time. This marinade not only tenderizes the chicken but infuses it with a spicy, savory foundation for the ultimate kick.
Step 2: Prepare the Dredge
While the chicken marinates, mix together the flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper in a shallow dish. This seasoned coating is what will give your chicken that crave-worthy crunch and golden-brown color once fried.
Step 3: Heat the Oil
Pour about three cups of vegetable oil into a heavy skillet or Dutch oven and heat it to 350°F. Use a kitchen thermometer to get the perfect frying temperature. Set a wire rack over a baking sheet nearby for draining the chicken after frying, which helps keep it crispy.
Step 4: Coat the Chicken
Remove the chicken breasts from the marinade, letting any excess drip off. Firmly press each piece into the dredge mixture, coating evenly. For an extra crispy crunch, dip them back into the dredge once more—double coating is the secret to that satisfying crust.
Step 5: Fry the Chicken
Carefully place your coated chicken into the hot oil, frying for 4 to 6 minutes on each side until they turn a deep golden brown and reach an internal temperature of 165°F. Don’t overcrowd the pan—it’s better to fry in batches to maintain the oil temperature and crispiness. Transfer the cooked chicken to the wire rack to drain off any excess oil and keep that crust perfect.
Step 6: Make the Creamy Hot Sauce
While the chicken cooks, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if you like a touch of sweetness. Season with salt and pepper to taste. This sauce is creamy, spicy, and tangy—a brilliant companion for the fried chicken.
Step 7: Toast the Buns and Assemble
Lightly toast your brioche buns until they’re golden and warm. Then generously spread the creamy hot sauce on both the top and bottom buns. Layer on your crispy fried chicken, dill pickle slices, fresh lettuce, and tomato slices if you want a juicy touch. Stack it all up and serve immediately with extra sauce on the side for dunking.
How to Serve Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe
Garnishes
Add crunch and zing to your sandwiches by piling on crisp dill pickle slices and leafy lettuce. Fresh tomato slices introduce a juicy brightness that balances the spice, while a sprinkle of smoked paprika or a drizzle of extra hot sauce can elevate the flavor even more. These little touches give your sandwich personality and freshness.
Side Dishes
The crispy, spicy nature of this sandwich begs for classic Southern-inspired sides. Think crunchy coleslaw, crispy fries or sweet potato fries, or even a cooling cucumber salad. Each side complements the sandwich’s heat and texture, making your meal feel like a full-blown celebration of flavor.
Creative Ways to Present
Serve the sandwich alongside small dipping bowls of extra creamy hot sauce for guests to customize their spice level. For a fun twist, try stacking sliders instead of full-size sandwiches for a party platter, or slice the sandwich diagonally and skewer it with a pickle for an Instagram-worthy presentation that’s just as tasty as it looks.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover spicy fried chicken, store it in an airtight container in the refrigerator for up to three days. Keep the sauce and sandwich components separate to prevent sogginess, especially the buns and pickles.
Freezing
You can freeze the fried chicken pieces before assembling the sandwich. Wrap them tightly in foil or plastic wrap, place in a freezer bag, and store for up to one month. To enjoy later, thaw overnight in the fridge.
Reheating
For the best texture, reheat the chicken in a 375°F oven on a wire rack so the heat circulates evenly and keeps the crust crispy. Warm for about 10-12 minutes or until heated through. Avoid the microwave if possible, as it can make the crust soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer more juiciness and flavor, though they may need a slightly longer frying time. Just be sure they’re pounded to an even thickness for consistent cooking.
Is there a non-spicy version of the creamy hot sauce?
Yes! Simply reduce or omit the hot sauce and cayenne pepper in the marinade and sauce. You can add a little smoked paprika or mild paprika instead for color and subtle smoky flavor without the heat.
Can I make this recipe gluten-free?
Definitely. Substitute the all-purpose flour with a gluten-free flour blend and ensure the spices and hot sauce are gluten-free. Cornstarch is naturally gluten-free, so it’s perfect for the coating mix.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer. The internal temperature should reach 165°F in the thickest part of the chicken to ensure safety and juiciness.
Can I prepare parts of the recipe ahead of time?
Yes! You can marinate the chicken overnight, prepare the dredge in advance, and even make the sauce a day ahead—just keep the sauce refrigerated until ready to use. This makes assembly quick and easy when you’re ready to cook.
Final Thoughts
This Spicy Fried Chicken Sandwich with Creamy Hot Sauce Sauce Recipe is a keeper for all chicken lovers who appreciate bold flavors and satisfying crunch. It’s perfect for impressing friends, feeding your family, or simply treating yourself to something spectacularly delicious. Once you try it, I promise it’ll become your go-to for a crave-worthy meal that hits all the right notes every single time.
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: Sandwich
- Method: Frying
- Cuisine: American
Description
This spicy chicken sandwich features juicy, crispy fried chicken breasts marinated in a flavorful buttermilk and hot sauce blend, coated with a seasoned flour dredge for an extra crunch. It’s paired with a creamy, tangy sauce made from mayonnaise, sour cream, and smoked paprika, and served on toasted brioche buns with pickles, lettuce, and optional tomato slices, creating a perfectly balanced and indulgent sandwich that’s sure to satisfy cravings for bold, spicy flavors.
Ingredients
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
Dredge Mixture
- 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
Frying
- 3 cups vegetable oil for frying
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
Assembly
- 4 brioche burger buns
- 8 dill pickle slices
- 4 lettuce leaves
- 1 small tomato, sliced (optional)
Instructions
- Marinate Chicken: Whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder in a large bowl. Add the pounded chicken breasts, cover, and refrigerate for at least 1 hour or up to overnight to infuse flavor and tenderize the meat.
- Prepare Dredge: In a shallow dish, thoroughly mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper. This seasoned mixture will create a crispy coating for the chicken.
- Heat Oil: Heat 3 cups of vegetable oil in a heavy skillet or Dutch oven until it reaches 350°F. Position a wire rack over a sheet pan to drain the fried chicken and keep it crisp.
- Coat Chicken: Remove each chicken breast from the marinade, letting excess drip off. Firmly press each piece into the dredge mixture to fully coat. For an extra crunchy crust, dredge the chicken twice by repeating the coating process.
- Fry Chicken: Carefully fry the coated chicken breasts in the hot oil for 4 to 6 minutes per side, until they turn a deep golden brown and reach an internal temperature of 165°F for safe consumption. Transfer the fried chicken to the wire rack to drain excess oil and maintain crispness.
- Make Sauce: In a bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Adjust seasoning with salt and pepper to taste, creating a rich, creamy, and spicy sauce to complement the chicken.
- Toast Buns: Lightly toast the brioche buns until they are warm and golden brown, enhancing their texture and flavor for the sandwich.
- Assemble Sandwiches: Generously spread the creamy sauce on both cut sides of each toasted bun. Layer the bottom bun with a fried chicken breast, dill pickle slices, lettuce, and tomato slices if desired. Top with the bun’s other half and serve immediately, offering extra sauce on the side for dipping.
Notes
- Marinate the chicken for at least 1 hour, but overnight marination yields more tender and flavorful results.
- Double dredging the chicken ensures an extra crispy crust that holds up well to frying.
- Maintain the oil temperature at 350°F for even cooking and to prevent greasy chicken.
- If you don’t have a thermometer, test the oil by dropping a bit of dredge mixture; it should sizzle immediately.
- Use a wire rack to drain fried chicken to keep it crisp, rather than placing it directly on paper towels.
- Adjust the amount of hot sauce in marinade and sauce to control the level of spiciness based on your preference.
- The honey in the sauce is optional but adds a nice balance to the heat and acidity.
- For a gluten-free version, substitute the all-purpose flour and cornstarch with a gluten-free flour blend.
