Spicy Chicken Sandwich Homemade Sauce (Printable)

Crispy spicy fried chicken with creamy sauce on buttery brioche buns, perfect for family dinners or meal prep.

# What You Need:

→ Chicken and Marinade

01 - 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder

→ Breading Dredge

09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon black pepper

→ Frying

17 - 3 cups vegetable oil

→ Creamy Sauce

18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 teaspoons hot sauce
21 - 1 tablespoon lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey, optional
25 - Salt and pepper to taste

→ Assembly and Serving

26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced, optional

# Directions:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and marinate for at least 1 hour or up to overnight in the refrigerator.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper to create the dredge mixture.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining cooked chicken.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in the dredge, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste.
07 - Lightly toast brioche buns until golden.
08 - Spread sauce generously on both sides of each toasted bun. Layer with fried chicken, pickle slices, lettuce, and tomato if desired.
09 - Serve immediately with extra sauce on the side.

# Expert Suggestions:

01 -
  • The double dredge creates an audibly crunchy crust that stays crisp even after it cools, perfect for meal prep or leftovers.
  • Homemade sauce beats any store-bought version, with tangy, creamy, smoky notes that calm the spice without hiding it.
  • Brioche buns turn buttery and soft when toasted, making every bite feel a little indulgent without any extra effort.
  • You control the heat level completely, so it works for spice lovers and those who prefer a gentler kick.
02 -
  • If your oil temperature drops below 325°F when you add the chicken, the coating will absorb oil and turn greasy instead of crispy, so fry in batches if needed.
  • Letting the chicken rest on a wire rack instead of paper towels keeps the bottom from steaming and losing its crunch.
  • Double dredging is not optional if you want that thick, craggy crust, press the flour mixture firmly into every crevice for maximum coverage.
03 -
  • Use a cast iron skillet if you have one, it holds heat better than other pans and gives you more consistent frying results.
  • Press the dredge into the chicken with your palms, not just your fingertips, to create those uneven, craggy bits that fry up extra crispy.
  • Let the marinated chicken come to room temperature for 15 minutes before frying so the inside cooks through at the same rate as the outside.
  • Taste your sauce before assembling and adjust the lemon juice or honey until it hits that perfect balance of tangy, creamy, and just a little sweet.
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