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Spicy Chicken Sandwich

Irresistible Spicy Chicken Sandwich with Creamy Homemade Sauce

This Spicy Chicken Sandwich blends crunchy chicken with a creamy homemade sauce for an unforgettable meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs or Breasts Thighs keep moisture; breasts should be pounded evenly.
  • 1 cup Buttermilk Can mix milk with lemon juice or vinegar for a DIY version.
  • 2 tablespoons Hot Sauce Adjust based on your spice tolerance.
For the Coating
  • 1 cup All-Purpose Flour Base for a crispy crust.
  • 1/2 cup Cornstarch Enhances crunchiness.
  • 1 tablespoon Paprika Adds color and flavor.
  • 1 teaspoon Cayenne Pepper Adjust for heat level.
  • 1 teaspoon Garlic Powder Boosts savory profile.
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For Frying
For the Creamy Sauce
  • 1/2 cup Mayonnaise Base of the creamy sauce.
  • 1 tablespoon Dijon Mustard Adds tangy flavor.
  • 1 clove Minced Garlic Adds fresh flavor.
  • 1 teaspoon Additional Paprika For extra flavor.
For Assembling
  • 4 Sesame or Brioche Burger Buns Soft for holding ingredients.

Equipment

  • Shallow dish
  • deep skillet
  • Whisk
  • bowl

Method
 

Steps
  1. In a large bowl, combine 1 cup of buttermilk with 2 tablespoons of hot sauce. Add 1 pound of chicken, coat well, cover, and marinate in the refrigerator for at least 1 hour or overnight.
  2. In a shallow dish, whisk together 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
  3. Remove chicken from buttermilk, dredge in flour mixture, dip back in buttermilk, and dredge again to ensure full coating.
  4. Heat vegetable oil to 350°F (175°C) in a deep skillet. Fry chicken pieces for 4-6 minutes on each side until golden brown and crispy, checking an internal temperature of 165°F (74°C). Let rest on a wire rack for 5 minutes.
  5. Mix together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 minced garlic clove, and an additional teaspoon of paprika in a bowl until creamy.
  6. Toast the burger buns, spread creamy sauce on the bottom half, layer with dill pickles and fried chicken, top with shredded lettuce or greens, and add the top bun.

Nutrition

Serving: 1sandwichCalories: 540kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 4mgCalcium: 60mgIron: 3mg

Notes

Customize heat to your preference and store leftovers properly for best taste.

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