Description
This irresistible spicy chicken sandwich features tender, buttermilk-marinated chicken breasts coated with a crispy, seasoned dredge and fried to golden perfection. Served on soft brioche buns with a luscious creamy sauce, tangy pickles, fresh lettuce, and optional tomato slices, this sandwich delivers a perfect balance of heat, crunch, and creaminess ideal for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts (pounded to 1/2-inch thick)
- 1 cup buttermilk (tenderizes the chicken)
- 1 tbsp hot sauce (adjust to your spice preference)
- 1 tsp kosher salt (enhances flavor)
Dredging Mix
- 1 1/2 cups all-purpose flour (for dredging)
- 1/2 cup cornstarch (for crispy texture)
- 2 tsp paprika (adds color and depth)
- 1/2 tsp cayenne pepper (provides a kick)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp black pepper
For Frying
- 3 cups vegetable oil (for frying)
Creamy Sauce
- 1/2 cup mayonnaise (for creamy sauce)
- 1/4 cup sour cream (adds tanginess)
- 1 tbsp lemon juice (brightens sauce)
- 1/2 tsp smoked paprika (adds subtle smokiness)
- 1 tsp honey (optional, for sweetness)
Assembly
- 4 brioche burger buns (soft and buttery)
- 8 dill pickle slices (for zesty crunch)
- 4 lettuce leaves (for freshness)
- 1 small tomato (sliced, optional)
Instructions
- Pound the chicken breasts: Even out the thickness of each chicken breast to about 1/2-inch to ensure tender, uniform cooking throughout.
- Marinate the chicken: Combine buttermilk, hot sauce, and kosher salt, then fully immerse the chicken breasts. Let them marinate for at least 1 hour or refrigerate overnight for optimal flavor and tenderness.
- Prepare the dredge mixture: In a shallow dish, mix the all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, and black pepper thoroughly to create a flavorful coating.
- Heat the oil: Pour vegetable oil into a heavy skillet and heat it to 350°F (175°C). Set up a wire rack lined with paper towels nearby for draining the fried chicken.
- Dredge the chicken: Remove each chicken breast from the marinade, letting excess drip off. Coat thoroughly in the dredge mixture, pressing the coating onto the surface. For extra crunch, dip back into the marinade and dredge again.
- Fry the chicken: Carefully place chicken breasts in the hot oil. Fry for 4-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Make the creamy sauce: Whisk together mayonnaise, sour cream, lemon juice, smoked paprika, and honey in a small bowl. Adjust seasoning as needed to balance tanginess, smokiness, and sweetness.
- Toast the buns: Lightly toast the brioche burger buns until they achieve a golden hue and slight crispness to hold all the components without sogginess.
- Assemble the sandwiches: Spread a generous layer of the creamy sauce on both top and bottom halves of each bun. Place the fried chicken on the bottom bun, then top with dill pickle slices, lettuce leaves, and optional tomato slices before crowning with the top bun.
- Serve immediately: Present the sandwiches hot, preferably with extra creamy sauce on the side for dipping or spreading to taste.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken significantly.
- Double dredging the chicken ensures a thicker, crunchier crust that holds up well against the creamy sauce.
- Use a thermometer to monitor oil temperature for perfect frying results and to prevent soggy breading.
- Brioche buns offer a buttery contrast to the spicy chicken but can be swapped with your favorite sandwich bread.
- Adjust the amount of hot sauce and cayenne pepper to control the heat level according to preference.
- For a healthier alternative, consider baking the chicken, though frying gives the signature crisp texture.
