Spicy Chicken Sandwich Creamy Sauce (Printable)

Crispy spicy fried chicken with creamy homemade sauce on toasted brioche buns, topped with pickles and fresh 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 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 chicken breasts, cover, and marinate for at least 1 hour 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. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden and internal temperature reaches 165°F. Transfer to the wire rack to drain.
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 - Toast brioche buns lightly until golden.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve immediately with extra sauce on the side.

# Expert Advice:

01 -
  • The double dredge creates an audibly crispy crust that stays crunchy even after sitting for a few minutes
  • Buttermilk marinade keeps the chicken so tender you can cut it with a fork, while the spice builds slowly without overwhelming
  • The creamy sauce balances heat and tang in a way that makes you want to lick the bowl
  • Everything can be prepped ahead, so youre only frying and assembling when hunger strikes
02 -
  • Pounding the chicken to even thickness is non-negotiable; uneven breasts cook unevenly and you'll end up with dry spots or undercooked centers
  • Don't crowd the pan when frying or the oil temperature will drop and your coating will turn soggy instead of crispy
  • Let the chicken rest on a wire rack, never paper towels, or the bottom will steam and lose its crunch within minutes
  • Marinating for less than an hour means the spices won't penetrate and the chicken won't be as tender
03 -
  • Use a cast iron skillet if you have one; it holds heat better than thinner pans and gives you more consistent frying temperature
  • Add a tablespoon of the marinade to the dredge and work it in with your fingers to create little clumps that fry up extra crispy
  • If the crust is browning too fast but the chicken isn't cooked through, lower the heat slightly and give it more time rather than cranking the temperature
  • Make a double batch of the sauce because everyone will want extra for dipping fries or drizzling over the top
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