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
Scale
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.
