Spicy Chicken Sandwich Creamy Homemade Sauce (Printable)

Crispy spicy fried chicken meets creamy homemade sauce on a toasted brioche bun with fresh pickles and crisp lettuce.

# What You'll Need:

→ 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 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

→ To Serve

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

# How to Cook:

01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder. Add pounded chicken breasts, cover with plastic wrap, and marinate in the refrigerator for at least 1 hour or up to overnight.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper. Set aside.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Position a wire rack over a sheet pan for draining fried chicken.
04 - Remove marinated chicken from refrigerator, allowing excess marinade to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to adhere. For extra crunch, dredge each piece a second time.
05 - Carefully place dredged chicken into hot oil. Fry 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain excess oil.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and black pepper to taste.
07 - Lightly toast brioche burger buns until golden.
08 - Spread creamy sauce generously on both sides of each toasted bun. Layer with fried chicken breast, dill pickle slices, lettuce leaf, and tomato slices if desired.
09 - Serve sandwiches immediately with extra sauce on the side.

# Expert Advice:

01 -
  • The double-dredge method creates an audibly crunchy crust that stays crisp even after it cools a bit.
  • Marinating in buttermilk tenderizes the chicken and adds a subtle tang that balances all the heat.
  • The homemade sauce is creamy, tangy, and just spicy enough to cool your tongue between bites.
  • Everything can be prepped ahead, so dinner comes together fast on a busy weeknight.
02 -
  • Dont skip the wire rack; setting fried chicken directly on paper towels traps steam underneath and turns the crust soggy.
  • If your oil temperature drops below 325°F, the breading absorbs oil and gets greasy instead of crispy.
  • Pressing the dredge firmly into the chicken is key; a light dusting wont give you that thick, craggy crust.
03 -
  • Use a thermometer to monitor oil temp; inconsistent heat is the number one reason fried chicken fails.
  • Let the chicken rest on the rack for a few minutes after frying so the crust sets and the juices redistribute.
  • If you dont have buttermilk, stir a tablespoon of lemon juice into regular milk and let it sit for five minutes.
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