Spicy Chicken Sandwich Creamy Sauce (Print Version)

Crispy spicy fried chicken with creamy sauce on brioche bun, topped with fresh pickles and 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
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

# Step-by-Step:

01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder until well combined.
02 - Add pounded chicken breasts to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour or 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 beside the cooking vessel for draining fried chicken.
05 - Remove marinated chicken breasts from refrigerator, allowing excess marinade to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to ensure coating adheres. For extra crunch, dredge each piece twice.
06 - Carefully place dredged chicken into the hot oil. Fry for 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F when measured with a meat thermometer. Transfer cooked chicken to the 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. Season with salt and black pepper to taste until desired flavor balance is achieved.
08 - Lightly toast brioche burger buns until golden and crisp on the cut sides, taking care not to over-toast.
09 - Spread the creamy sauce generously on both cut sides of each toasted brioche bun. Layer one fried chicken breast on the base of each bun, then top with dill pickle slices, lettuce leaf, and tomato slice if desired.
10 - Serve sandwiches immediately while chicken remains hot and crispy. Provide additional sauce on the side for dipping or extra coating if desired.

# Expert Tips:

01 -
  • The crust stays ridiculously crunchy even after sitting for a few minutes, thanks to the cornstarch trick.
  • That creamy, tangy sauce cools down the heat without killing the flavor.
  • You can make extra chicken and reheat it in the oven for quick lunches all week.
  • It tastes like something you'd pay too much for at a restaurant, but you made it yourself.
02 -
  • Don't skip the wire rack after frying, paper towels make the bottom of the chicken soggy.
  • If the oil isn't hot enough, the coating absorbs grease instead of crisping up.
  • Double dredging is optional, but it's the difference between good and unforgettable crunch.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives more even browning.
  • Let the chicken sit at room temperature for 15 minutes before frying so it cooks more evenly.
  • If you're frying in batches, keep finished pieces warm in a 200°F oven while you finish the rest.
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