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spicy chicken sandwich

Spicy Chicken Sandwich

This Spicy Chicken Sandwich features tender buttermilk-marinated fried chicken, a crispy seasoned coating, creamy spicy mayo, and buttery brioche buns. It's a bold, crunchy, and juicy homemade favorite that rivals any restaurant version.
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Prep Time 10 minutes
10 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Buttermilk Marinade:
  • 4 boneless skinless chicken thighs (or breasts)
  • 1 cup buttermilk or whole milk + 1 tbsp vinegar/lemon juice
  • 2 tbsp Sriracha or preferred hot sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • For the Crispy Coating:
  • 1 cup all-purpose flour
  • 3 tbsp cornstarch
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp cayenne powder
  • For the Spicy Mayo:
  • ½ cup mayonnaise
  • 2 tbsp Sriracha or preferred hot sauce
  • For Assembling the Sandwich:
  • 4 brioche buns lightly buttered & toasted
  • Lettuce
  • Tomato slices
  • Pickles
  • Cooking oil for frying vegetable or peanut oil recommended

Equipment

  • Mixing bowls
  • whisk
  • Deep frying pan or deep fryer
  • Tongs
  • Wire rack
  • Thermometer (for frying oil)

Method
 

  1. Marinate the Chicken:
  2. In a bowl, whisk together buttermilk, Sriracha, salt, black pepper, and garlic powder. Submerge chicken in the marinade. Cover and refrigerate for at least 4 hours or overnight.
  3. Prepare the Crispy Coating:
  4. In a bowl, mix flour, cornstarch, paprika, salt, black pepper, garlic powder, and cayenne powder. Add 2 tablespoons of the marinade into the flour mixture and mix to create small clumps for extra crunch.
  5. Coat the Chicken:
  6. Remove chicken from the marinade, letting excess drip off. Dredge chicken in the flour mixture, pressing firmly. Shake off excess flour and let sit for 5 minutes.
  7. Fry the Chicken:
  8. Heat oil to 325°F (165°C) in a deep pan. Fry chicken 3-4 minutes per side until golden and crispy. Ensure internal temperature reaches 165°F (75°C).
  9. Make Spicy Mayo:
  10. In a small bowl, mix mayonnaise and Sriracha until smooth. Adjust spice to taste.
  11. Assemble the Sandwich:
  12. Spread spicy mayo on both sides of toasted brioche buns. Add lettuce, tomato slices, and pickles. Place fried chicken on the buns and close.
  13. Serve:
  14. Enjoy immediately while hot and crispy!

Notes

Marinate chicken overnight for the best flavor and tenderness.
Resting the coated chicken before frying helps the breading adhere better.
Use a thermometer to maintain oil temperature for optimal crispiness.
Customize spice levels by adjusting cayenne or Sriracha amounts.
Drain fried chicken on a wire rack, not paper towels, to keep the crust crispy.