Chicken & Poultry/ Main Dishes & Entrées/ Tacos & Burgers

Spicy Crispy Chicken Sandwich

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These yummy sandwiches are always a treat, crispy chicken placed on a warm, soft brioche bun, topped with a creamy kale coleslaw, spicy mayo and a pickle – you cannot forget the pickle! Talk about yummy in my tummy!

So, I’m usually a beef burger kinda gal – but once I get a hold of a good chicken sandwich, you’ve got me! Now if you add spice..a little kick of heat, you’ve really got me sold! The creamy kale coleslaw helps to cool down and compliment the heat from the chicken – which of course is optional, and the pickle provides a good tang that sets this sandwich O-F-F! Trust & believe you can prepare a better homemade chicken sandwich in the comfort of your home than standing in any line at one of those fast food restaurants!

Recipe Tips and Notes

How to get flavourful, extra crispy chicken? Follow these tips! Marinate chicken in a buttermilk brine for at minimum 4 hours, be generous with your seasoning for the flour mixture and buttermilk/egg wash, double dredge (flour coat) your chicken, do not crowd your pot when frying, and place chicken on a wire rack as opposed to paper towels after removing from oil!

Marinate Chicken Breast in Buttermilk Brine – I truly believe the secret behind many amazing meals and dishes is quality ingredients and technique, so start with quality pieces of boneless chicken breasts. Secondly, marinate in buttermilk. The buttermilk acts as a brine and as opposed to other more acidic marinades, it helps to tenderize the chicken without toughening up the meat – especially when marinating overnight. Buttermilk also helps the batter mixture stick to the chicken better aka more crispy, more flavour, more everything!

Brioche Bun – I love pairing my sandwiches with a soft brioche bun, think of a croissant or danish in bun form! It’s made with butter, eggs, and milk, (greater quantities than average bread) which makes for a softer, richer, and moist bread. You can truly use any bun of your choice – but this one is a banger! Oh, and toast with butter before making the sandwich – banger 2.0.

The Process

Spicy Crispy Chicken Sandwich

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These yummy sandwiches are always a treat, crispy chicken placed on a warm, soft brioche bun, topped with a creamy kale coleslaw, spicy mayo and a pickle - you cannot forget the pickle! Talk about yummy in my tummy!


  • Buttermilk Marinade
  • 4 Boneless Skinless Chicken Breasts halved
  • 2 cups Buttermilk
  • 1 tsp Black Pepper
  • 2 tsp Thyme
  • 1 tsp Cayenne or Sriracha Powder (you can also use a tbsp of hot sauce)
  • 2 tsp Salt
  • Flour Mixture
  • 2 cups Flour
  • ½ cup Cornstarch
  • 1 generous tbsp Parsley
  • 2 tsp Smoked Paprika
  • 2 tsp Chicken/Poultry Seasoning, Seasoning Salt or Salt
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Cajun Seasoning
  • 1½ tsp Black Pepper
  • 1 cup Buttermilk
  • 1 large egg
  • 1-2 tbsp Hot Sauce optional
  • 3 cups Coleslaw - Red and Green Cabbage, Carrots and I also used Kale shredded
  • 1 tbsp Granulated Sugar
  • 1½ tsp White Vinegar
  • Mayonnaise
  • Sriracha or Hot Sauce
  • Brioche Buns
  • Pickles


Buttermilk Marinade


In a airtight, leak proof bag (Ziploc), combine the buttermilk, garlic powder, onion powder, black pepper, cayenne and salt. Toss in the chicken breasts (half them length ways if too thick (the batter will increase its size as well) in the marinade to coat. Marinate for at least 4 hours in the refrigerator, or preferably overnight.


In a large bowl, combine the flour, cornstarch, parsley, smoked paprika, poultry seasoning/salt, garlic, onion, cajun seasoning, and black pepper mix until well combined.


In a separate bowl, whisk together 1 cup of fresh buttermilk (do not use the same buttermilk marinade - may become too salty), the egg, and a tablespoon of hot sauce.


Line a baking sheet with parchment paper.


Remove one marinated chicken breast from the bag, shake off excess liquid, and dip both sides in the seasoned flour mixture until the chicken is completely covered, then dip in buttermilk/egg wash and then back in the flour mixture - shake off excess flour, and place on prepared sheet. Repeat until finishes - allow chicken to rest for 20 mins.


In a dutch oven pot or skillet, heat oil to around 365 - 375 degrees Fahrenheit. Fry the chicken breasts in batches, do not overcrowd the pot. once golden brown with an internal temp of 160 degree Fahrenheit (the temp will climb to about 165 after removing), remove and place on wire cooling rack.


In a medium bowl, combine coleslaw ingredients (cabbage, carrots, and kale) and set aside.


In a small bowl combine spicy mayo ingredients (mayonnaise and sriracha) - start with mayo, and add however much hot sauce you can handle, set aside.


Butter and toast your Brioche buns, then add your chicken, coleslaw, pickles and spicy mayo on top.


Serve warm & enjoy!!


The buttermilk brine is optional - but highly recommended. If you can't marinate overnight, try to do at least 4 hours.

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