Description
A crave-worthy spicy chicken sandwich featuring perfectly seasoned, crispy fried chicken and a unique, tangy, and rich homemade sauce. This recipe promises an explosion of flavor and texture, transforming ordinary meals into an unforgettable culinary experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs (about 6–8 oz each), pounded to 1/2-inch thickness
- 2 cups buttermilk
- 1/4 cup hot sauce (cayenne pepper-based)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup mayonnaise
- 2 tablespoons pickle juice (from dill pickles)
- 1 tablespoon hot sauce (e.g., habanero-based)
- 1 tablespoon honey or maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for sauce)
- 1/4 cup finely chopped dill pickles
- Salt and freshly ground black pepper to taste (for sauce)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon smoked paprika (for breading)
- 1 teaspoon garlic powder (for breading)
- 1 teaspoon onion powder (for breading)
- 1 teaspoon cayenne pepper (for breading)
- 1 teaspoon salt (for breading)
- 1/2 teaspoon black pepper (for breading)
- 2 large eggs, beaten with 2 tablespoons water or milk
- 6–8 cups vegetable oil, peanut oil, or canola oil (for frying)
- 4 brioche buns, potato rolls, or sturdy sandwich buns, lightly toasted
- Sliced dill pickles (for topping)
- Lettuce leaves (crisp varieties like romaine or iceberg)
- Tomato slices (optional)
- Red onion slices (optional, thinly sliced)
Instructions
- Pound chicken to 1/2-inch thickness. In a large bowl or zip-top bag, combine buttermilk, 1/4 cup hot sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp salt. Whisk well. Add chicken, ensuring it’s submerged. Refrigerate for 4-12 hours (ideally overnight).
- In a medium bowl, combine 1 cup mayonnaise, 2 tbsp pickle juice, 1 tbsp hot sauce, 1 tbsp honey or maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp optional cayenne pepper, and 1/4 cup finely chopped dill pickles. Whisk until smooth. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to meld flavors.
- In a shallow dish, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tbsp baking powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. In another shallow dish, whisk 2 large eggs with 2 tbsp water or milk. Set up an assembly line: chicken (from marinade), egg wash, seasoned flour.
- Remove chicken from marinade, letting excess drip. First, dredge chicken in seasoned flour, pressing to coat. Shake off excess. Dip in egg wash. Return to seasoned flour for a second dredge, pressing firmly. Shake off excess. Place breaded chicken on a wire rack over a baking sheet. Let rest for 15-20 minutes at room temperature.
- Heat 6-8 cups oil in a large pot to 350-365°F (175-185°C). Carefully lower 1-2 chicken pieces into hot oil. Fry for 6-8 minutes per side, until deep golden brown and internal temperature reaches 165°F (74°C). Remove to a clean wire rack over paper towels to drain. Season with salt. Repeat for remaining chicken, ensuring oil returns to temperature between batches.
- Lightly toast sandwich buns. Arrange lettuce, sliced dill pickles, and optional tomato/red onion slices.
- Generously spread creamy homemade sauce on both bun halves. Layer lettuce on the bottom bun. Place fried chicken on lettuce. Pile on sliced dill pickles. Add optional tomato/red onion. Top with the other bun half. Gently press. Serve immediately.
Notes
- Marinate chicken overnight for best flavor.
- Adjust hot sauce based on your spice preference.
- Ensure oil temperature is maintained for crispy chicken.
- Customize toppings as desired.
- Prep Time: 4 hours
- Cook Time: 45 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 5g
- Sodium: 1300mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Crave Worthy Spicy Chicken, Spicy Chicken Sandwich, Fried Chicken Recipe