Spicy Chicken Sandwich Creamy Sauce (Print Version)

Crispy fried chicken with spicy seasoning meets cool creamy sauce on toasted brioche with fresh veggies.

# What You Need:

→ Spicy Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
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

→ 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

→ Assembly

21 - 4 brioche buns, toasted
22 - 1 cup shredded lettuce
23 - 1 large tomato, sliced
24 - 8 pickle slices

# Directions:

01 - Whisk buttermilk and hot sauce in a bowl. Add chicken breasts, cover, and refrigerate for at least 30 minutes or up to 4 hours for enhanced flavor penetration.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a separate bowl. Mix thoroughly until spices are evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring complete and even coating on all sides.
04 - Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F. Fry chicken breasts for 4 to 5 minutes per side until golden brown and internal temperature reaches 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. Whisk until smooth and creamy. Refrigerate until assembly.
06 - Spread a generous layer of sauce on the bottom half of each toasted bun. Layer with shredded lettuce, fried chicken breast, tomato slices, and pickles. Place bun top and serve immediately.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while keeping that satisfying crunch
  • That homemade sauce strikes the perfect balance between cool creaminess and just enough heat
  • These sandwiches taste like they came from a restaurant but come together in under an hour
02 -
  • Letting the chicken rest on paper towels for 2-3 minutes after frying keeps that coating crisp instead of getting soggy from steam
  • The oil temperature will drop when you add chicken, so adjust the heat to maintain 350°F throughout cooking
  • Don't crowd the pan, fry in batches if needed so the oil temperature doesn't crash
03 -
  • Pat the chicken dry before marinating so the buttermilk can actually penetrate the meat
  • Use a kitchen thermometer to check your oil temperature, guessing leads to greasy chicken

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