Spicy Chicken Sandwich
A delightful spicy chicken sandwich featuring tender, juicy chicken coated in a crunchy crust and a creamy homemade sauce, perfect for any occasion.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts The star of our sandwich, perfect for that epic crunch.
- 1 cup buttermilk Keeps the chicken moist and flavorful; substitute with regular milk if needed.
- 1 tablespoon hot sauce Adds a kick! Feel free to adjust to taste.
- 1.5 cups all-purpose flour Necessary for that crispy coating!
- 1 teaspoon paprika A hint of smokiness and color.
- 1 teaspoon cayenne pepper For the heat—adjust according to your spice level!
- 1 teaspoon garlic powder Brings depth and flavor.
- 1 teaspoon onion powder Enhances the savory notes of the chicken.
- 0.5 teaspoon black pepper Adds a little bite.
- 0.5 teaspoon salt Balances the flavors.
- Vegetable oil for frying Essential for that golden crust.
For the Sauce
- 0.5 cup mayonnaise Base of our dreamy sauce.
- 1 tablespoon Dijon mustard Adds tang and depth to the sauce.
- 1 tablespoon honey Sweetness perfectly balances the spices.
- 1 teaspoon hot sauce (for the sauce) Because you can never have too much flavor!
- 1 teaspoon smoked paprika Enhances the smokiness of the sauce.
- 1 teaspoon lemon juice Brightens up the flavors.
- Salt and pepper to taste Adjust for your palate.
For Assembly
- 4 pieces brioche buns Soft and slightly sweet—they’re just heavenly.
- Pickle slices A crunchy, zesty finish.
- Butter (for toasting buns) Gives that irresistible golden touch.
Instructions
Preparation
- In a bowl, mix buttermilk and hot sauce. Add halved chicken breasts, cover, and refrigerate for at least 30 minutes (or up to overnight).
- In a shallow dish, combine flour, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt.
Cooking
- Fill a frying pan with enough vegetable oil to cover the bottom and heat over medium-high heat until shimmering (about 350°F).
- Remove chicken from the marinade; let excess drip off. Dredge in the flour mixture until fully coated.
- Carefully place the chicken in the hot oil and fry for about 5-7 minutes per side, or until golden brown and fully cooked. The internal temp should be 165°F. Transfer to a paper towel-lined plate.
- In a bowl, mix mayonnaise, Dijon mustard, honey, hot sauce, smoked paprika, lemon juice, salt, and pepper until smooth.
Assembly
- Spread butter on brioche buns and toast them on a skillet until golden.
- Spread sauce on the bottom bun, add fried chicken, top with pickles, and finish with the top bun.
- Dive into your amazing spicy chicken sandwich; it’s a flavor explosion!
Notes
For extra crunch, consider double-dipping the chicken. Store leftover sauce in a jar in the fridge for up to a week. Reheat leftovers in a toaster oven for best texture.