Description
This irresistibly spicy chicken sandwich delivers juicy, flavorful fried chicken thighs or breasts marinated in a spicy buttermilk mixture, coated in a seasoned flour dredge, and fried to golden perfection. Topped with a creamy, tangy hot sauce mayo and layered with crisp lettuce, pickles, and brioche buns, this sandwich offers the perfect balance of heat, creaminess, and crunch for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb Boneless Skinless Chicken Breasts or Thighs (thighs for juiciness or breasts for leanness)
- 1 cup Buttermilk (or substitute with milk and vinegar mixture)
- 2 teaspoons Paprika (1 tsp for chicken marinade and 1 tsp for dredge)
- 1 teaspoon Cayenne Pepper (adjust for desired spice level)
- 1/2 teaspoon Garlic Powder (plus 1 tsp for dredge)
- 1/2 teaspoon Onion Powder (plus 1 tsp for dredge)
- Kosher Salt (to taste)
- Black Pepper (to taste)
Dredging Mixture
- 1.5 cups All-Purpose Flour
- 1/2 cup Cornstarch
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- Kosher Salt (to taste)
- Black Pepper (to taste)
Creamy Sauce
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream (or substitute with Greek yogurt)
- 2 teaspoons Hot Sauce
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Honey (optional)
Toppings and Assembly
- 4 Brioche Burger Buns
- 8 Dill Pickles (about 8 slices)
- 4 Lettuce Leaves (or substitute with spinach or arugula)
- 1 small Tomato (optional, sliced)
- Vegetable Oil (for frying)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken with buttermilk, 1 teaspoon paprika, cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, kosher salt, and black pepper. Mix well to coat. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Dredging Mixture: In a separate large bowl, whisk together all-purpose flour, cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, kosher salt, and black pepper. This seasoned flour ensures a crispy and flavorful crust.
- Prepare the Creamy Sauce: In a small bowl, blend mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, and honey until smooth. Adjust seasoning to taste. Set aside to let the flavors meld.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pan to a depth of about 1 to 1.5 inches. Heat over medium-high heat until the oil reaches approximately 350°F (175°C), using a thermometer for accuracy to ensure perfect frying.
- Dredge the Chicken: Remove the marinated chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to create a thick, even coating.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, avoiding overcrowding. Fry for about 6-7 minutes per side or until the chicken is golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C). Remove and drain on paper towels.
- Toast the Buns: While the chicken fries, slice the brioche buns and lightly toast them in a toaster or on a skillet until golden and slightly crisp to enhance texture and flavor.
- Assemble the Sandwiches: Spread a generous amount of the creamy sauce on the bottom bun. Layer with a fried chicken piece, 2 dill pickle slices, lettuce leaf, and optional tomato slices. Top with the brioche bun crown. Serve immediately while hot and crispy.
Notes
- For juicier chicken, use thighs; for leaner sandwiches, use breasts.
- The buttermilk marinade tenderizes the chicken and adds flavor—do not skip.
- Adjust cayenne pepper to suit your spice tolerance.
- Using cornstarch in the dredge helps achieve extra crispiness.
- Honey in the sauce adds a slight sweetness that balances the heat; it is optional.
- Ensure oil temperature remains steady during frying to prevent greasy chicken.
- Serve sandwiches immediately for best texture; leftovers can be reheated but may lose crispiness.
