Spicy Chicken Sandwich Homemade Sauce (Printable)

Crispy spicy fried chicken with creamy homemade sauce on buttery brioche buns, piled high with fresh toppings

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder

→ Dredge

09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon black pepper

→ For Frying

17 - 3 cups vegetable oil

→ Creamy Homemade Sauce

18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 teaspoons hot sauce
21 - 1 tablespoon lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey
25 - Salt and pepper to taste

→ To Serve

26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced

# How-To Steps:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and marinate for at least 1 hour or up to overnight in the refrigerator.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge, pressing firmly to adhere. For extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden and internal temperature reaches 165°F. Transfer to the wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey. Season with salt and pepper to taste.
07 - Toast brioche buns lightly until golden brown.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato.
09 - Serve immediately with extra sauce on the side.

# Top Tips:

01 -
  • The chicken stays impossibly crispy on the outside while staying juicy inside, even after sitting for a few minutes.
  • That creamy sauce isn't just cooling heat—it's the kind of condiment you'll find yourself licking off your fingers and wanting to dip everything else into.
02 -
  • If your oil temperature drops below 340°F when you add chicken, the pieces will absorb oil instead of getting crispy—wait for it to recover or work in smaller batches.
  • Double-dredging takes an extra 30 seconds per piece but delivers noticeably crunchier results that stay crunchy even after the sandwich sits for 10 minutes.
03 -
  • Use a meat thermometer to confirm doneness—internal temperature should hit 165°F, and this removes all guesswork about whether your chicken is safe and cooked through.
  • If brioche buns aren't available, sturdy burger buns or even thick-cut sourdough work beautifully and won't fall apart under the sauce and crispy chicken.
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