Spicy Chicken Sandwich Creamy Sauce (Print)
Crispy spicy fried chicken with cool creamy sauce on toasted buns
# What You’ll Need:
→ For the Spicy Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce (e.g., Franks RedHot)
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil, for frying
→ For the Creamy Homemade Sauce
13 - 1/2 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon Dijon mustard
16 - 2 teaspoons honey
17 - 1 tablespoon lemon juice
18 - 1 teaspoon hot sauce
19 - 1/2 teaspoon smoked paprika
20 - Salt and pepper, to taste
→ For Assembly
21 - 4 brioche buns, toasted
22 - 1 cup shredded lettuce
23 - 1 large tomato, sliced
24 - 8 pickle slices
# How To Make:
01 - In a bowl, whisk buttermilk and hot sauce. Add chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).
02 - In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat well.
04 - In a large skillet or deep fryer, heat about 1 inch of oil to 350°F. Fry chicken breasts for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
05 - For the sauce: In a small bowl, combine mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper. Mix until smooth and refrigerate until ready to use.
06 - To assemble: Spread sauce on the bottom half of each toasted bun. Add lettuce, fried chicken breast, tomato slices, and pickles. Top with bun lid. Serve immediately.
# Expert Tips:
01 -
- The contrast between hot, crispy chicken and cool, tangy sauce hits every satisfying craving at once
- Once you master the dredging technique, you'll want to put this crispy chicken on everything
- Making restaurant quality sandwiches at home feels like pulling off a delicious magic trick
02 -
- Hot oil that isn't hot enough will make your chicken soggy and greasy, so invest in a reliable kitchen thermometer and be patient with the heating process
- Letting the coated chicken rest for about 10 minutes before frying helps the coating adhere better and creates a more satisfying crunch
- The sauce needs time in the refrigerator for the flavors to meld, so make it at least an hour before you plan to assemble the sandwiches
03 -
- Pound your chicken breasts to even thickness before marinating so they cook uniformly and you avoid dry edges while waiting for the center to reach temperature
- Keep your coating mixture in the refrigerator while the chicken marinates, as cold flour creates a better crust on hot oil
- If you're making these for a crowd, fry the chicken in batches and keep the finished pieces warm in a 200°F oven on a wire rack set over a baking sheet