Description

Turn up the heat with this Spicy Chicken Sandwich with Creamy Homemade Sauce. Crispy buttermilk chicken breasts get a cayenne-paprika crust, then tuck into soft brioche with lettuce, tomato, and a tangy Dijon mayo sauce. Perfect for weeknight dinners, game day, or anytime you crave a fast-food favorite at home. Keywords: spicy chicken sandwich, crispy chicken sandwich, creamy chicken sandwich sauce, buttermilk fried chicken, brioche chicken sandwich.

Ingredients

4 small boneless skinless chicken breasts

1 cup buttermilk

1 1/2 cups all purpose flour

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 1/2 teaspoons fine salt

1 teaspoon black pepper

3 to 4 cups neutral oil for frying

4 brioche buns split and toasted

4 leaves lettuce

8 slices tomato

8 pickle chips optional

1/2 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons honey

1 tablespoon lemon juice

1 teaspoon hot sauce optional

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Instructions

1. Pound and marinate the chicken. Pound the chicken to an even 1/2 inch thickness. Stir the buttermilk with 1/2 teaspoon salt and a pinch of pepper, then submerge the chicken. Refrigerate 1 hour or up to 8 hours.

2. Mix the seasoned flour. In a shallow bowl, whisk the flour, paprika, garlic powder, cayenne, 1 teaspoon salt, and black pepper.

3. Dredge the chicken. Lift each piece from the buttermilk, let excess drip, then press firmly in the seasoned flour until fully coated. Rest the coated chicken 5 minutes so the crust adheres.

4. Fry until crispy. Heat 3/4 inch of neutral oil in a large skillet to 350°F. Fry the chicken in batches 4 to 5 minutes per side until deep golden and the thickest part reaches 165°F. Drain on a rack.

5. Make the creamy sauce. Whisk the mayonnaise, Dijon, honey, lemon juice, and hot sauce until smooth. Taste and adjust salt, pepper, or lemon.

6. Toast and assemble. Lightly toast brioche buns. Spread sauce on both sides, add lettuce, tomato, pickles, and a crispy chicken piece. Spoon on extra sauce and cap with the top bun. Serve hot.

Notes

Let the coated chicken rest before frying so the crust won’t fall off.

Use chicken thighs if you prefer ultra-juicy meat; fry 1 to 2 minutes longer per side.

Reheat leftover chicken on a wire rack in a 375°F oven for 8 to 10 minutes to re-crisp.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Pan fry
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 690
Sugar: 10 g
Sodium: 1180 mg
Fat: 32 g
Saturated Fat: 7 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 115 mg