Spicy Chicken Sandwich Creamy Sauce (Printable View)
Crispy spicy fried chicken with tangy creamy sauce on toasted brioche buns
# What You Need:
→ For the Spicy Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
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 Steps:
01 - Whisk buttermilk and hot sauce in a bowl. Add chicken breasts, cover, and refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure thorough coating.
04 - Heat 1 inch of oil in a large skillet or deep fryer to 350°F. Fry chicken breasts for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Combine mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper. Mix until smooth and refrigerate until assembly.
06 - Spread sauce on bottom half of each toasted bun. Layer with lettuce, fried chicken breast, tomato slices, and pickles. Cover with bun top and serve immediately.
# Expert Advice:
01 -
- The crunch to sauce ratio is absolutely perfect
- Marinating the chicken makes it incredibly juicy
- Restaurant quality right in your own kitchen
02 -
- Let the oil come back to temperature between batches for consistent results
- Pat the chicken dry before coating for better adhesion
- The sauce can be made up to 3 days ahead and kept refrigerated
03 -
- Chicken thighs stay juicier than breasts if you prefer dark meat
- Double fry the chicken for extra crispy restaurant style results