Spicy Chicken Sandwich Creamy Sauce (Printable Version)

Crispy spiced chicken with creamy sauce on brioche buns. Ready in 95 minutes with fresh toppings and bold flavors.

# 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 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)

# How-To Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add pounded chicken breasts, cover, and marinate for at least 60 minutes 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 (175°C). Place a wire rack over a sheet pan for draining cooked chicken.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the dredging mixture, pressing firmly to adhere. For extra crunch, dredge each piece a second time.
05 - Fry chicken for 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). 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 pepper to taste.
07 - Lightly toast brioche buns until golden and warm.
08 - Spread creamy sauce generously on both sides of each toasted bun. Layer with fried chicken, dill pickle slices, lettuce, and tomato slices if using.
09 - Serve sandwiches immediately while chicken is hot and crispy, with extra sauce on the side.

# Tips for Success:

01 -
  • The double dredge creates an incredibly crunchy crust that stays crispy even after a few minutes on the plate.
  • The homemade sauce is tangy, creamy, and just spicy enough to balance the heat without overpowering it.
  • You can prep the marinated chicken and sauce ahead, making weeknight assembly a breeze.
  • It tastes like something you'd pay too much for at a trendy spot, but you made it in your own kitchen.
02 -
  • If your oil temperature drops too low, the coating will absorb grease and turn soggy instead of crispy.
  • Resting the fried chicken on a wire rack instead of paper towels keeps the bottom from steaming and losing its crunch.
  • Marinating for less than an hour means less tender chicken and muted flavor, so plan ahead if you can.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most consistent frying temperature.
  • Let the dredged chicken rest for a few minutes before frying so the coating adheres better and creates those craggy, crispy edges.
  • Don't overcrowd the pan, fry in batches to keep the oil hot and the crust perfectly golden.
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