Save My youngest brother claimed he could make a better spicy chicken sandwich than the famous fast food version we all craved. I laughed, honestly, but then he spent three Saturdays perfecting the crunch, testing different marinades, and tweaking the sauce until I had to admit he was right. Now it is the only fried chicken sandwich anyone in our family actually wants.
Last summer, I made these for a backyard cookout and watched my father-in-law take one bite, close his eyes, and literally not speak until he finished the entire sandwich. That is when you know a recipe has earned its permanent place in your regular rotation.
Ingredients
- Boneless chicken breasts: Pounding them to even thickness ensures every piece cooks through without drying out
- Buttermilk: The acidity tenderizes the meat while the hot sauce builds heat from the inside out
- Cornstarch: The secret ingredient for extra crunch that regular flour alone cannot achieve
- Smoked paprika: Adds depth to the sauce that balances the bright heat from hot sauce
- Brioche buns: Their slight sweetness and buttery richness stand up to bold spicy flavors perfectly
Instructions
- Mix the buttermilk marinade:
- Whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder until fully combined.
- Marinate the chicken:
- Add the pounded chicken breasts to the bowl, turning to coat, then cover and refrigerate for at least one hour or overnight.
- Prepare the dredge:
- In a shallow dish, stir together flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
- Heat the oil:
- Pour vegetable oil into a heavy skillet or Dutch oven and bring it to 350 degrees Fahrenheit.
- Coat the chicken:
- Remove chicken from the marinade, let excess drip off, then press firmly into the dredge mixture and repeat for extra crunch.
- Fry to perfection:
- Cook each piece for 4 to 6 minutes per side until deep golden brown and the internal temperature reaches 165 degrees.
- Make the sauce:
- Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey until smooth and creamy.
- Toast the buns:
- Lightly grill or toast the brioche buns until just golden and warmed through.
- Assemble the sandwiches:
- Spread sauce on both bun halves, then layer with crispy chicken, pickles, lettuce, and tomato slices.
Save My niece now requests these for her birthday dinner every year instead of cake. When a 10-year-old chooses your fried chicken sandwich over dessert, you know you have something special.
Getting The Perfect Crisp
The double dredge technique sounds like extra work but makes all the difference. After the first coating, dip the chicken back into the buttermilk marinade briefly, then press it into the flour mixture again. That second layer creates those satisfying shattery crumbs that really set this sandwich apart.
Customizing The Heat
I keep the spice level moderate since my family includes young kids and spice-sensitive eaters. You can easily crank it up by adding more cayenne to both the marinade and the dredge. A dash of your favorite hot sauce in the sauce itself also kicks everything up without overwhelming the flavors.
Make-Ahead Strategy
The chicken needs at least an hour to marinate but benefits enormously from overnight soaking. You can also mix the sauce up to two days ahead and keep it refrigerated. For the crunchiest coating, fry the chicken just before serving, though leftovers reheat surprisingly well in a 375 degree oven for 10 minutes.
- Let fried chicken rest for 5 minutes before assembling to prevent steam from making the bun soggy
- Toast cut sides of buns for 30 seconds to create a barrier against juicy toppings
- Store sauce separately if meal prepping, then assemble right before eating
Save There is something deeply satisfying about biting into that perfectly crisp chicken with cool tangy sauce and soft buttery bun. It is the sandwich that keeps everyone coming back for seconds.
Recipe Help
- → How long should I marinate the chicken for best results?
For the most tender and flavorful chicken, marinate for at least 1 hour, but ideally 4-8 hours. You can even marinate it overnight in the refrigerator for maximum flavor absorption and juiciness.
- → What's the secret to extra crispy fried chicken?
The key to an ultra-crispy crust lies in two steps: first, ensure your chicken is fully coated and pressed firmly into the seasoned dredge. Second, for an extra crunch, you can dredge each piece twice before frying, creating a thicker, craggier coating.
- → Can I make the creamy sauce ahead of time?
Absolutely! The creamy homemade sauce can be prepared up to 2-3 days in advance. Store it in an airtight container in the refrigerator. In fact, allowing it to rest for a few hours lets the flavors meld and deepen beautifully.
- → How can I adjust the spice level of this sandwich?
To increase the heat, you can add more cayenne pepper to both the chicken marinade and the flour dredge. For a milder version, reduce the amount of hot sauce in the marinade and sauce, or omit cayenne from the dredge.
- → What are good serving suggestions to pair with this?
This sandwich pairs wonderfully with classic sides like crispy french fries, a refreshing coleslaw, or a simple green salad. For a beverage, a cold craft beer or a crisp lemonade would complement the flavors beautifully.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are an excellent alternative. They tend to be juicier and more forgiving during the frying process. Adjust cooking time slightly if needed, ensuring they reach an internal temperature of 165°F (74°C).