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Spicy Chicken Sandwich

Crispy Spicy Chicken Sandwich You’ll Crave Every Weeknight

This Spicy Chicken Sandwich combines crispy chicken with a creamy homemade sauce, fulfilling your weeknight cravings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs or Breasts Substitution: Breasts can work if pounded evenly.
  • 1 cup Buttermilk Substitution: Combine 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
  • 2 tablespoons Hot Sauce Adjust according to spice tolerance.
For the Coating
  • 1 cup All-Purpose Flour Essential for the sandwich's crunch.
  • 1/4 cup Cornstarch Use for extra texture.
  • 1 teaspoon Paprika Ensure the flour mixture is well-seasoned.
  • 1/2 teaspoon Cayenne
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For Assembly
  • 1 cup Dill Pickles Classic accompaniment for chicken sandwiches.
  • 1 cup Lettuce or Greens (optional) Enhances crunch.
  • 4 pieces Brioche or Sesame Burger Buns Tip: Toast lightly for added texture.
For the Sauce
  • 1/2 cup Mayonnaise
  • 2 tablespoons Dijon Mustard
  • 1 clove Minced Garlic
  • 1 teaspoon Paprika
  • 1 tablespoon Hot Sauce Adjust seasoning as desired.

Equipment

  • large mixing bowl
  • Shallow dish
  • Deep skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine buttermilk and hot sauce, whisking to blend. Submerge the chicken in the marinade, cover, and refrigerate for at least 1 hour or overnight for optimal flavor.
  2. In a shallow dish, mix together flour, cornstarch, paprika, cayenne, garlic powder, salt, and black pepper until well combined.
  3. Remove the chicken from the marinade, dredge in the flour mixture, dip back into buttermilk, and then dredge again in the flour for extra crunch.
  4. Heat vegetable oil to 350°F (175°C) and fry the chicken in batches for 4–6 minutes per side or until golden brown. Ensure the internal temperature reaches 165°F (74°C).
  5. In a bowl, whisk together mayonnaise, Dijon, garlic, paprika, and hot sauce to create the creamy sauce.
  6. Toast the burger buns, layer in dill pickles, crispy chicken, sauce, and optional greens, then serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 5gCholesterol: 75mgSodium: 950mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 250IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Marinate longer for maximum flavor. Use double-dip technique for a thicker coating. Check oil temperature for optimal frying. Always rest fried chicken to maintain crispiness.

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