Spicy Chicken Sandwich Creamy Homemade Sauce (Printable Version)
Crispy fried chicken breast with spicy seasoning, cool creamy sauce, lettuce, tomato, and pickles 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 marinate in the refrigerator for at least 30 minutes, up to 4 hours for enhanced flavor.
02 - Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl until well combined.
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 about 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 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. Mix until smooth and refrigerate until ready to use.
06 - Spread sauce on the bottom half of each toasted bun. Layer with lettuce, fried chicken breast, tomato slices, and pickles. Top with bun lid and serve immediately.
# Helpful Tips:
01 -
- The spicy crispy chicken contrasts perfectly with that cool tangy sauce like a flavor party in your mouth
- Marinating the buttermilk mixture makes the meat incredibly juicy and tender every single time
02 -
- Letting the chicken rest on paper towels keeps that crust crispy instead of getting soggy
- Marinating longer than 4 hours can make the texture mushy so stick to the sweet spot
03 -
- Chicken thighs stay juicier than breasts if you do not mind deboning
- Let your oil come back to temperature between batches for consistent results