Spicy Chicken Sandwich Creamy Sauce (Printable)

Crispy spicy fried chicken with creamy sauce on brioche buns

# What You’ll Need:

→ Chicken & 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

→ 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

→ For Frying

17 - 3 cups vegetable oil

→ Creamy Homemade 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
25 - Salt and pepper to taste

→ To Serve

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

# How-To:

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.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden and internal temperature reaches 165°F. Transfer to the wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey. Season with salt and pepper to taste.
07 - Toast brioche buns lightly.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato.
09 - Serve immediately with extra sauce on the side.

# Expert Hints:

01 -
  • The double dredge creates an audibly crispy crust that stays crunchy even when sauced.
  • Buttermilk tenderizes the chicken while the spice blend builds layers of heat that don't just burn.
  • The creamy sauce cools everything down with tangy, smoky sweetness that makes you want another bite immediately.
  • It reheats beautifully in the oven, so meal prep actually works without turning into rubber.
02 -
  • If your oil temperature drops below 325°F, the breading will absorb grease and turn soggy instead of crispy.
  • Pressing the dredge firmly into the chicken and doing a double dip makes the difference between good and unforgettable crunch.
  • Let the fried chicken rest on a wire rack, not paper towels, so air circulates and the bottom stays crispy.
  • Marinating overnight makes the chicken unbelievably tender, but even one hour will give you great flavor.
03 -
  • Use a cast iron skillet for frying if you have one, it holds heat better and gives you more consistent browning.
  • Make extra sauce and keep it in the fridge, it's amazing on fries, burgers, or even as a dip for veggies.
  • If the breading is falling off during frying, your oil is either too hot or you didn't press the dredge firmly enough.
  • For a lighter version, bake the breaded chicken at 425°F on a wire rack for 20 to 25 minutes, flipping halfway through.
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