Spicy Chicken Sandwich With Creamy Sauce (Printable)

Crispy fried chicken with spicy marinade and 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
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 in a bowl. Add chicken breasts, 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, salt, and black pepper in a separate bowl. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the flour mixture, ensuring complete coverage on all sides.
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 - Whisk mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper until smooth. Refrigerate until assembly.
06 - Spread sauce on toasted bun bottoms. Layer with lettuce, fried chicken, tomato slices, and pickles. Crown with bun tops and serve immediately while hot.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken incredibly tender while keeping that crispy crunch intact
  • That homemade sauce strikes the perfect balance between tangy, sweet, and just enough heat
  • Brioche buns turn an ordinary chicken sandwich into something that feels restaurant special
02 -
  • Letting the marinated chicken drip off before dredging prevents the coating from getting gummy and falling off in the oil
  • Your oil must be at 350°F or the coating will absorb too much grease and turn soggy instead of crispy
  • Rest the fried chicken on a wire rack instead of paper towels to keep that bottom crust intact and crunchy
03 -
  • Use a kitchen thermometer to check your oil temperature—the back of a wooden spoon bubbling is not accurate enough for consistent results
  • Dry your marinated chicken with paper towels before dredging, excess moisture makes the coating slide right off

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