Spicy Chicken Sandwich
This crispy, juicy, and spicy chicken sandwich combines the perfect crunch with bold flavors. Marinated in buttermilk, double-dredged for crispiness, and packed with heat, it’s a game-changer for any sandwich lover.
Equipment
- Mixing Bowls
- Deep Fryer or Large Skillet
- Meat Thermometer
- Wire Rack
- Tongs
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken breasts pounded to even thickness
- 2 cups buttermilk for tenderizing
- 2 tbsp hot sauce like Frank’s RedHot
- 1 tsp garlic powder
- 1 tsp smoked paprika
Breading Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch for extra crispiness
- 2 tsp cayenne pepper adjust to spice preference
- 1 tsp onion powder
- 1 tsp salt
Frying and Assembly
- 2 cups vegetable oil for frying
- 4 brioche buns toasted
- 1/2 cup mayonnaise for spreading
- 1 cup pickles sliced
- 1 tbsp hot honey optional, for sweet heat balance
Instructions
- In a bowl, whisk together buttermilk, hot sauce, garlic powder, and paprika. Submerge chicken breasts and marinate for at least 2 hours (overnight for best flavor).
- In a separate bowl, mix flour, cornstarch, cayenne, onion powder, and salt to create the breading mixture.
- Remove chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to ensure an even coating. Dip back into the buttermilk, then dredge again for extra crunch.
- Heat oil in a skillet or deep fryer to 350°F (175°C). Fry each piece of chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack to drain excess oil and maintain crispiness.
- Toast brioche buns in a skillet with butter for extra flavor.
- Assemble sandwiches by spreading mayo on both buns, adding pickles, and placing the fried chicken on top. Drizzle with hot honey if desired.
- Serve immediately and enjoy!
Notes
For an even crispier crust, let the breaded chicken rest for 10 minutes before frying. Serve with coleslaw or fries for a complete meal.