Spicy Chicken Sandwich Creamy Sauce (Printable Version)

Crispy spicy fried chicken on brioche with creamy sauce, pickles, and fresh toppings. Game day perfection.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1 teaspoon paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder

→ Dredge

09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon black pepper

→ For Frying

17 - 3 cups vegetable oil

→ Creamy Homemade Sauce

18 - 1/2 cup mayonnaise
19 - 1/4 cup sour cream
20 - 2 teaspoons hot sauce
21 - 1 tablespoon lemon juice
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - 1 teaspoon honey, optional
25 - Salt and pepper to taste

→ To Serve

26 - 4 brioche burger buns
27 - 8 dill pickle slices
28 - 4 lettuce leaves
29 - 1 small tomato, sliced, optional

# How to Make It:

01 - In a large bowl, whisk together buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, and onion powder. Add chicken breasts, cover, and marinate for at least 1 hour or up to overnight in the refrigerator.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Place a wire rack over a sheet pan for draining.
04 - Remove chicken from marinade, letting excess drip off. Coat each piece in the dredge, pressing firmly to adhere; for extra crunch, dredge each piece twice.
05 - Fry chicken 4 to 6 minutes per side, or until deep golden and internal temperature reaches 165°F. Transfer to the wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey if using. Season with salt and pepper to taste.
07 - Toast brioche buns lightly until golden.
08 - Spread sauce generously on both sides of each bun. Layer with fried chicken, pickle slices, lettuce, and tomato if using.
09 - Serve immediately with extra sauce on the side.

# Expert Tips:

01 -
  • The double-dredge method creates an ultra-crunchy crust that stays crisp even after a few minutes on the counter.
  • The homemade sauce is tangy, creamy, and smoky with a hint of sweetness that balances the heat beautifully.
  • You can prep the chicken ahead and fry it fresh, making it perfect for meal prep or feeding a crowd without stress.
  • It tastes like something you'd stand in line for, but you get to make it in your own kitchen with total control over the spice level.
02 -
  • Do not skip the double dredge if you want that really thick, crunchy crust that holds up after frying.
  • Keep the oil temperature steady at 350°F, because too hot and the outside burns before the inside cooks, too cool and the coating gets greasy.
  • Let the chicken rest on a wire rack instead of paper towels so steam can escape and the bottom stays crispy.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives you the best golden crust.
  • Let the dredged chicken sit for a few minutes before frying so the coating adheres better and does not fall off in the oil.
  • Toast the buns with a little butter for extra richness and a golden edge that holds up against the sauce.
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