Spicy Chicken Sandwich Creamy Sauce (Printable)

Crispy spicy fried chicken with creamy homemade sauce on buttery brioche buns piled high with fresh toppings.

# Ingredient List:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder

→ Dredge

09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon black pepper

→ For Frying

17 - 3 cups vegetable oil

→ Creamy Homemade Sauce

18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 teaspoons hot sauce
21 - 1 tablespoon lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey, optional
25 - Salt and pepper to taste

→ To Serve

26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced, optional

# Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and marinate for at least 1 hour or up to overnight in the refrigerator.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge mixture, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden brown and internal temperature reaches 165°F. Transfer to the wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste.
07 - Toast brioche buns lightly.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve immediately with extra sauce on the side.

# Expert Advice:

01 -
  • The double-dredge technique creates an audibly crunchy crust that stays crisp even after sitting for a few minutes.
  • Marinating in buttermilk overnight makes the chicken so tender it practically melts under that craggy coating.
  • The creamy sauce has just enough tang and smoke to balance the heat without drowning it.
  • These reheat beautifully in a hot oven, making them shockingly good for meal prep or next-day lunches.
02 -
  • Do not skip the wire rack for draining, placing fried chicken directly on paper towels traps steam underneath and turns the bottom soggy.
  • If your oil temperature drops below 325°F when you add the chicken, the coating will absorb oil instead of crisping, so fry in batches and let the oil recover between them.
  • Pounding the chicken to an even thickness is non-negotiable, uneven pieces cook unevenly and you will end up with one dry edge and one undercooked center.
03 -
  • Let the dredged chicken rest on a rack for 5 minutes before frying, this helps the coating stick and creates an even crispier crust.
  • Use a cast iron skillet if you have one, it holds heat better than thinner pans and gives you more consistent frying results.
  • Make extra sauce, you will want it for dipping fries, drizzling over the sandwich, or even using as a salad dressing later in the week.
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