Description
This crispy spicy chicken sandwich features buttermilk-marinated chicken breasts coated in a perfectly seasoned spicy breading and fried until golden and crunchy. Served on toasted buns with pickles and creamy sauce, it’s a homemade version that beats any fast-food favorite.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 cups buttermilk
- 3 tablespoons hot sauce (divided)
- 2 cups all-purpose flour
- 2 tablespoons cayenne pepper (adjust for heat preference)
- 1 tablespoon paprika (smoked if possible)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 large eggs
- Vegetable oil for frying (about 2-3 cups)
For Assembly:
- 4 brioche or potato hamburger buns
- 12–16 dill pickle chips
- Butter for toasting buns
For the Spicy Mayo Sauce:
- ½ cup mayonnaise
- 2 tablespoons hot sauce
- 1 tablespoon pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Pinch of salt
Instructions
- Prepare the Chicken – Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about ½-¾ inch. This ensures even cooking and proper sandwich proportions.
- Make the Marinade – In a large bowl, whisk together buttermilk and 2 tablespoons of hot sauce. Add the pounded chicken breasts, making sure they’re completely submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness and flavor.
- Prepare the Breading Station – In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, black pepper, and salt. In another shallow dish, whisk together eggs and remaining 1 tablespoon hot sauce until well combined.
- Make the Spicy Mayo – In a small bowl, whisk together mayonnaise, hot sauce, pickle juice, garlic powder, paprika, and salt. Adjust seasoning to taste. Refrigerate until ready to use.
- Set Up for Frying – Place a wire rack over a baking sheet lined with paper towels. Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until oil reaches 350°F on a cooking thermometer (this is important for proper frying).
- Bread the Chicken – Remove one chicken breast from the buttermilk marinade, letting excess drip off. Dredge in the seasoned flour, coating completely and pressing gently so the flour adheres. Dip into the egg mixture, coating completely. Dredge again in the seasoned flour, pressing firmly to create a thick coating. Place on a clean plate. Repeat with remaining chicken breasts.
- Fry the Chicken – Carefully place 2 breaded chicken breasts into the hot oil (don’t overcrowd). Fry for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F. The coating should be deeply golden and crispy. Adjust heat as needed to maintain oil temperature around 325-350°F during cooking.
- Drain and Rest – Transfer fried chicken to the prepared wire rack to drain. Let rest for 2-3 minutes. Repeat with remaining chicken breasts.
- Toast the Buns – While chicken rests, butter the cut sides of the buns and toast in a skillet or under the broiler until golden brown.
- Assemble the Sandwiches – Spread spicy mayo generously on both sides of each toasted bun. Place a fried chicken breast on the bottom bun, top with 3-4 pickle chips, then cover with the top bun. Press down gently.
- Serve Immediately – Serve the sandwiches while the chicken is hot and crispy for the best texture and flavor.
Notes
- Oil temperature is crucial—too hot and the coating burns before the chicken cooks through; too cold and you get greasy, soggy coating. Use a thermometer for best results.
- Don’t skip the marinating time—buttermilk tenderizes the chicken significantly.
- The double-dredging (flour-egg-flour) creates that extra-crispy coating that makes this sandwich special.
- For less spicy sandwiches, reduce cayenne to 1 tablespoon or use all paprika instead.
- Let the breaded chicken rest for 5 minutes before frying if possible—this helps the coating adhere better.
- Work in batches to avoid overcrowding, which drops oil temperature and creates soggy coating.
- Prep Time: 20 minutes (plus 30 minutes marinating time)
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 785
- Sugar: 8g
- Sodium: 1,650mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 185mg