Spicy Chicken Sandwich Creamy Sauce (Printable version)
Crispy spicy fried chicken with cool homemade 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
# Directions:
01 - Whisk buttermilk and hot sauce in a bowl. Add chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes, up to 4 hours for deeper flavor penetration.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring complete coating on all sides.
04 - Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F. Fry chicken breasts for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Drain on paper towels.
05 - Combine mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper in a small bowl. Whisk until smooth and refrigerate until serving.
06 - Spread sauce on the bottom half of each toasted bun. Layer with shredded lettuce, fried chicken breast, tomato slices, and pickles. Top with bun lid and serve immediately.
# Expert advice:
01 -
- The crunch of that first bite when the coating shatters perfectly against the soft bun
- That moment when the spicy heat meets cool creamy sauce and everything balances out
02 -
- Patting chicken dry before dredging makes the coating stick better
- Letting fried chicken rest on a wire rack keeps it crispier than paper towels
03 -
- Pound chicken to even thickness so everything finishes cooking at the same time
- Keep fried chicken warm in a 200°F oven while finishing the batch