Spicy Chicken Sandwich Creamy Sauce (Printable)
Crispy spicy fried chicken with cool tangy sauce on toasted buns
# What You'll Need:
→ For the Spicy Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce (e.g., Franks RedHot)
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil, for frying
→ For the Creamy Homemade Sauce
13 - 1/2 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon Dijon mustard
16 - 2 teaspoons honey
17 - 1 tablespoon lemon juice
18 - 1 teaspoon hot sauce
19 - 1/2 teaspoon smoked paprika
20 - Salt and pepper, to taste
→ For Assembly
21 - 4 brioche buns, toasted
22 - 1 cup shredded lettuce
23 - 1 large tomato, sliced
24 - 8 pickle slices
# How to Make It:
01 - Whisk buttermilk and hot sauce in a bowl. Add chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).
02 - Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat well.
04 - Heat about 1 inch of oil to 350°F in a large skillet or deep fryer. Fry chicken breasts for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
05 - Combine mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper in a small bowl. Mix until smooth and refrigerate until ready to use.
06 - Spread sauce on the bottom half of each toasted bun. Add lettuce, fried chicken breast, tomato slices, and pickles. Top with bun lid and serve immediately.
# Expert Hacks:
01 -
- The homemade sauce tastes like something from a restaurant but comes together in minutes
- Buttermilk makes the chicken impossibly tender while the coating stays shatteringly crisp
02 -
- Let the chicken rest on a wire rack instead of paper towels to keep the bottom crust from getting soggy
- The oil temperature will drop when you add chicken, so adjust the heat as needed to maintain 350°F
03 -
- Use chicken thighs instead of breasts for even juicier meat that stays tender longer
- Add a pinch of baking powder to the flour mixture for extra crunch that lasts