Name: Spicy Chicken Sandwich with Creamy Homemade Sauce Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts (pounded 1/2‑inch thick); 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; 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; 3 cups vegetable oil (for frying); 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); 4 brioche burger buns; 8 dill pickle slices; 4 lettuce leaves; 1 small tomato (sliced, optional)

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Introduction

This Spicy Chicken Sandwich features juicy, marinated chicken breasts fried to a crispy golden perfection and layered with a creamy homemade sauce. With a perfect balance of heat and flavor, it’s an irresistible treat for sandwich lovers craving a little kick.

The image shows a close-up of a sandwich with three main layers inside a shiny, golden-brown sesame seed bun. The bottom layer is a thick, crispy, golden fried chicken piece, covered in light creamy sauce mixed with small green herbs dripping a little over the chicken edges. Above this, there are several thick slices of green pickles resting amid chopped fresh green herbs. The top bun sits perfectly on these layers with a soft, toasted texture and sesame seeds visible on top. The whole sandwich rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Marinade:

4 boneless skinless chicken breasts (pounded 1/2‑inch thick)
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:

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 Homemade 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)

To Serve:

4 brioche burger buns
8 dill pickle slices
4 lettuce leaves
1 small tomato (sliced, optional)

Instructions

Step 1: Pound the chicken breasts to an even 1/2-inch thickness. In a bowl, whisk together the buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder. Submerge the chicken in this marinade and refrigerate for at least 1 hour or up to overnight for best flavor.
Step 2: In a shallow dish, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper to prepare the dredge.
Step 3: Heat 3 cups of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Prepare a wire rack over a sheet pan for draining the fried chicken.
Step 4: Remove the chicken from the marinade, allowing excess to drip off. Coat each piece thoroughly in the dredge mixture, pressing gently to adhere. For extra crispness, you may double dredge.
Step 5: Fry the chicken breasts for 4 to 6 minutes on each side until they are deep golden brown and reach an internal temperature of 165°F (74°C). Transfer to the wire rack to drain excess oil.
Step 6: While the chicken fries, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey (if using) in a small bowl. Season to taste.
Step 7: Lightly toast the brioche buns until golden.
Step 8: Spread the creamy sauce on both halves of each bun. Layer the fried chicken breast, dill pickle slices, lettuce, and tomato slices if using.
Step 9: Serve the sandwiches hot with extra sauce on the side.

Tips & Variations

For a lighter version, try baking the coated chicken at 425°F (220°C) for 20–25 minutes instead of frying.
Add a slice of cheese like pepper jack or cheddar for extra richness and flavor.
Swap brioche buns for potato rolls or ciabatta for different textures.
If you prefer milder heat, reduce the cayenne pepper and hot sauce quantities in the marinade and sauce.

Storage

Store leftover fried chicken separately from the buns in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a 375°F (190°C) oven for 10-15 minutes to retain crispiness. Assemble sandwiches fresh before serving to avoid soggy buns.

How to Serve

The image shows a close-up of a sandwich with four main layers inside a shiny, sesame-seed sprinkled brown bun. The bottom layer is a slightly toasted bun with a golden brown color and soft texture. On top of it is a thick layer of creamy white sauce with visible bits of green herbs. Above the sauce is a thick, crispy, golden-brown fried piece of fish with a crunchy texture. Sitting on the fish are several slices of green pickles with a glossy look, and on top of those is a layer of dark green fresh leafy herbs. The top shiny sesame bun crowns the sandwich, completing the stacked look. The sandwich is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require slightly longer cooking time but will stay juicy and flavorful.

How do I make the sandwich less spicy?

To reduce the heat, decrease or omit the cayenne pepper and hot sauce in both the marinade and the creamy sauce. You can also add more sour cream or mayonnaise to mellow out the spice.