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Spicy Chicken Sandwich

Irresistibly Spicy Chicken Sandwich with Creamy Sauce Delight

This Spicy Chicken Sandwich delivers crispy chicken fillets with creamy sauce, perfect for a comforting lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts/Thighs Choose breasts for leanness or thighs for juiciness.
  • 1 cup Buttermilk Can substitute with yogurt mixed with vinegar.
  • 1 tablespoon Hot Sauce Sriracha can be used for a unique flavor.
  • 2 teaspoons Paprika Opt for smoked paprika for an earthy taste.
  • 1 teaspoon Cayenne Pepper Adjust according to your spicy preference.
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic.
  • 1 teaspoon Onion Powder Can substitute with fresh onion.
For the Coating
  • 1 cup All-Purpose Flour Creates a crispy texture.
  • 1/2 cup Cornstarch Substitute with rice flour for gluten-free.
  • 2 cups Vegetable Oil Ideal for frying.
For the Creamy Sauce
  • 1/2 cup Mayonnaise Can use Greek yogurt for a lighter option.
  • 1/2 cup Sour Cream A lighter alternative.
  • 1 tablespoon Lemon Juice Lime juice can work as a substitute.
  • 1 teaspoon Smoked Paprika Enhances flavor.
  • 1 teaspoon Honey Optional for sweetness.
For Assembly
  • 4 pieces Brioche Burger Buns Soft and buttery texture.
  • 1/2 cup Dill Pickle Slices Optional garnish.
  • 1 cup Lettuce Optional garnish.
  • 1 medium Tomato Optional garnish.

Equipment

  • Deep Skillet
  • Mixing Bowl
  • Whisk
  • thermometer
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Marinate the Chicken: In a large bowl, combine the buttermilk, hot sauce, paprika, cayenne pepper, garlic powder, and onion powder. Add the chicken, cover, and refrigerate for at least 1 hour, preferably overnight.
  2. Prepare Dredge: Whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, and a pinch of salt in a shallow dish.
  3. Heat Oil: In a deep skillet, pour enough vegetable oil to cover the bottom and heat over medium-high heat to 350°F.
  4. Coat Chicken: Remove chicken from buttermilk, coat in flour mixture, and for extra crunch, dip back in buttermilk then dredge again.
  5. Fry Chicken: Carefully place chicken in the hot oil, frying each side for 4–6 minutes until golden brown and internal temperature reaches 165°F.
  6. Make Sauce: In a mixing bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, and garlic powder. Adjust seasoning as needed.
  7. Assemble Sandwich: Toast brioche buns lightly, spread creamy sauce on the buns, place fried chicken, and layer with pickles and lettuce before topping with the other half.
  8. Serve Hot: Enjoy immediately while chicken is hot and crispy, pairing with fries or a salad.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Marinate overnight for best results and avoid reheating in a microwave to keep chicken crispy.

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