Description

This Spicy Chicken Sandwich features crispy, flaky fried chicken marinated in a flavorful buttermilk and hot sauce blend, seasoned with a bold mix of spices, then fried to golden perfection. Served on toasted brioche buns with fresh lettuce, pickles, onions, tomatoes, and a creamy, spicy mayo, it’s a satisfying and spicy twist on a classic sandwich favorite.

Ingredients

Chicken and Marinade

2 chicken breasts (sliced in half horizontally)
1.5 cups buttermilk
1 egg
4 tablespoons hot sauce or sriracha
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon salt

Breading

1 cup all-purpose flour
½ cup cornstarch
1 tablespoon baking powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Frying and Assembly

Oil (for frying, about 2 inches of canola oil)
4 brioche buns
1 tablespoon butter
Sliced lettuce, pickles, onion, tomato, or favorite toppings
Spicy mayo (whisked separately)

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Instructions

Prepare the Chicken: Cut the chicken breasts in half lengthwise to make thinner fillets. If necessary, pound them to an even thickness using a meat hammer until you have four fillets approximately 1/2 inch thick.
Marinate: In a large bowl, whisk together the buttermilk, egg, hot sauce, cayenne pepper, smoked paprika, garlic powder, onion powder, sugar, and salt. Add the chicken fillets to the marinade and coat well. Cover and refrigerate for at least one hour, or overnight for best flavor.
Prepare the Breading: In a large shallow bowl, mix the flour, cornstarch, baking powder, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper thoroughly.
Dredge the Chicken: Remove each piece of chicken from the marinade, letting excess drip off. Dip it into the flour mixture, pressing firmly to coat both sides well and create a flaky crust. Repeat for all pieces.
Fry the Chicken: Heat about 2 inches of canola oil in a large pot or skillet to 350°F (175°C). Carefully add breaded chicken pieces and fry for about 4 minutes per side until golden and cooked through. The internal temperature should reach 165°F (74°C). Drain fried chicken on paper towels.
Make Spicy Mayo: While the chicken drains, whisk together mayonnaise with additional hot sauce or sriracha to taste in a small bowl.
Toast the Buns: Brush the insides of the brioche buns with butter. Toast them in a hot pan until golden brown and crispy.
Assemble the Sandwich: Place the fried chicken fillets on the toasted buns. Add desired toppings such as lettuce, pickles, onion, and tomato. Spread about 1 tablespoon of spicy mayo on the top bun. Close the sandwich and serve immediately.

Notes

Marinating the chicken overnight enhances flavor and tenderness.
Use a thermometer to ensure oil stays at 350°F for perfect frying.
Adjust the amount of cayenne pepper and hot sauce to control spiciness.
To make the sandwich less spicy, substitute regular mayonnaise for spicy mayo.
Ensure chicken fillets are of even thickness for uniform cooking.
Let fried chicken drain on paper towels to remove excess oil and keep it crispy.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Frying
Cuisine: American