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.
Equipment
- Mixing bowls
- whisk
- Deep frying pan or deep fryer
- Tongs
- Wire rack
- Thermometer (for frying oil)
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
Instructions
- Marinate the Chicken:
- 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.
- Prepare the Crispy Coating:
- 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.
- Coat the Chicken:
- 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.
- Fry the Chicken:
- 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).
- Make Spicy Mayo:
- In a small bowl, mix mayonnaise and Sriracha until smooth. Adjust spice to taste.
- Assemble the Sandwich:
- Spread spicy mayo on both sides of toasted brioche buns. Add lettuce, tomato slices, and pickles. Place fried chicken on the buns and close.
- Serve:
- 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.