Spicy Chicken Sandwich Creamy Homemade Sauce (Printable)
Crispy spicy fried chicken with cool creamy sauce on toasted buns
# What You 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 It:
01 - Whisk buttermilk and hot sauce together in a bowl. Add chicken breasts, ensuring they're fully submerged. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly to distribute spices evenly throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring complete coverage on all sides. Shake gently to remove excess coating.
04 - Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F. Carefully place chicken in hot oil and fry for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Combine mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper in a small bowl. Whisk until completely smooth and refrigerate until serving.
06 - Spread a generous layer of sauce on the bottom half of each toasted bun. Layer with shredded lettuce, followed by the fried chicken breast. Arrange tomato slices and pickles on top, then crown with the bun top. Serve immediately while chicken is crispy.
# Expert Suggestions:
01 -
- The buttermilk bath makes the chicken impossibly tender, like it spent all day being pampered
- That homemade sauce hits sweet, tangy, and smoky notes you cannot buy in any squeeze bottle
02 -
- Hot oil punishes the careless, so keep a splatter screen handy and do not crowd your pan or the temperature will drop and your chicken will be greasy
- Letting fried chicken rest on paper towels for just 2 minutes keeps the crust crisp instead of getting steamy and soggy on the bun
03 -
- Pounding your chicken to even thickness prevents thin parts from overcooking while thick parts stay raw
- Your oil is ready when a wooden spoon bubbles vigorously around the edges, not a gentle simmer