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
Scale
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.
