Spicy Chicken Sandwich Creamy Homemade Sauce (Printable Version)

Ultra-crispy spicy fried chicken with creamy homemade sauce on buttery brioche bun piled high with fresh toppings.

# Ingredient List:

→ Chicken and 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 Coating

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

→ Frying

17 - 3 cups vegetable oil for frying

→ Creamy Sauce

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

→ Assembly and Serving

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

# How-To Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder until fully combined.
02 - Add pounded chicken breasts to the marinade, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for a minimum of 1 hour or up to overnight for enhanced flavor.
03 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper. Mix thoroughly until evenly distributed.
04 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Position a wire rack over a sheet pan nearby for draining fried chicken.
05 - Remove chicken breasts from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to ensure coating adheres. For extra crispiness, dredge each piece a second time.
06 - Carefully place coated chicken into the hot oil. Fry for 4 to 6 minutes per side until the exterior is deep golden brown and the internal temperature reaches 165°F. Transfer to the prepared wire rack to drain excess oil.
07 - In a mixing bowl, whisk together mayonnaise, sour cream, hot sauce, fresh lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste. Set aside until ready to serve.
08 - Lightly toast brioche buns until golden and slightly crispy on the inside surfaces.
09 - Spread creamy sauce generously on both the top and bottom halves of each toasted brioche bun. Layer with one fried chicken breast, two dill pickle slices, one lettuce leaf, and tomato slices if desired.
10 - Serve sandwiches immediately while chicken remains warm and crispy, with additional sauce on the side for dipping or spreading.

# Expert Tips:

01 -
  • The double dredge creates an audible crunch that makes everyone in the house come running to the kitchen.
  • You control the heat level completely, from mild tingle to full-on fire, just by tweaking the cayenne.
  • That homemade sauce is so good you'll find yourself dipping fries, veggies, and leftover chicken tenders into it all week long.
  • Reheats beautifully in the oven or air fryer without losing its crispy coating, making it perfect for meal prep or next-day lunches.
02 -
  • If your oil temperature drops below 325°F during frying, your coating will absorb grease and turn soggy instead of crispy.
  • Letting the dredged chicken rest for five minutes before frying helps the coating stick better and creates an even crunchier crust.
  • Always use a wire rack instead of paper towels for draining, or steam will collect underneath and soften your perfect crust within minutes.
03 -
  • Use a thermometer to monitor oil temperature constantly, consistent heat is the only way to guarantee a perfectly crispy, non-greasy crust.
  • If you don't have buttermilk, mix one cup of whole milk with one tablespoon of white vinegar or lemon juice and let it sit for five minutes before using.
  • For an even spicier kick, brush the fried chicken with melted butter mixed with cayenne and hot sauce immediately after frying.
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