Spicy Chicken Sandwich

This Spicy Chicken Sandwich starts with tender boneless breast soaked in buttermilk, then fried until crispy and golden. Topped with spicy mayo on a buttery brioche bun, it’s bold, juicy, and better than fast food.

Prep Time15

Cook Time15

Marinating/Resting Time4 20

Total Time50

Course: Wraps & Sandwiches

Cuisine: American

Keyword: crispy chicken sandwich, spicy chicken sandwich

Servings: servings

Author: Taneisha Morris

Equipment

Large Dutch Oven Pot or Skillet
Cooling Rack

Ingredients

Buttermilk Marinade

4 Chicken Breasts large boneless, skinless and halved lengthwise or chicken fillets, chicken thighs
2 cups Buttermilk
2 tsp Dried Thyme Leaves
1 tsp Cayenne Pepper sriracha seasoning or 1 tbsp of hot sauce
2 tsp Salt
1 tsp Black Pepper

Flour Mixture

2 cups All Purpose Flour
1/2 cup Cornstarch
2 tsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Seasoning Creole Seasoning
2 tsp Seasoning Salt
1 tsp Black Pepper

Buttermilk Egg Mixture

1 cup Buttermilk
1 Egg large
1-2 tbsp Hot Sauce optional

Spicy Mayo

1/2 cup Mayonnaise
2 tsp Hot Sauce more or less as desired

Other Ingredients

4 Toasted Brioche Buns buttered and toasted
8 Sandwich Pickle Slices
Vegetable Oil for frying

Instructions

Buttermilk Marinade

In an airtight, leak-proof bag, combine the buttermilk marinade ingredients. Add the chicken to the bag and let marinate for at least 4 hours in the refrigerator, or for best results, overnight.

Flour Mixture

in a large bowl, combine the flour mixture ingredients (flour, cornstarch, seasonings) and whisk until well combined.

Egg Mixture

In a separate small bowl, whisk together 1 cup of fresh buttermilk (do not use the buttermilk brine, it may become too salty), the egg, and a tablespoon or more of hot sauce.

Fried Chicken

Line a baking sheet with parchment paper fitted with a wired rack. Remove one marinated thigh or breast from the bag, shake off excess buttermilk liquid, and dip both sides into the seasoned flour mixture until completely coated, then dip in buttermilk egg wash and back again in the flour mixture. Shake off the excess flour, rest on wire rack for about 10 to 15 minutes and repeat until finished.
In a dutch oven pot or skillet, heat oil to around 350 degrees – 375 degrees Fahrenheit, 350°F (175°C) to 375°F (190°C). Fry in batches and do not overcrowd the pot. Once golden brown with an internal temp of 165°F (74°C), remove and place on clean wire cooling rack.

Spicy Mayo and Other Toppings

In a small bowl combine spicy mayo ingredients and set aside, then prep your lettuce, pickles and tomatoes.

Assemble

Butter and toast your brioche buns, then add your fried chicken, lettuce, tomatoes, pickles and a good dollop of spicy mayo. Serve warm and enjoy!

Notes

Take the Chill Off – before cooking, allow your chicken to sit at room temperature for at least 20 minutes or until the chill comes off to prevent from drying out as well as to ensure even cooking.

Use a Thermometer to Check Doneness – use an instant-read thermometer to know when your chicken is fully cooked (165°F (74°C). This will ensure you have a perfectly tender, juicy and cooked through chicken every time.

Use a Wire Rack – drain or rest fried chicken on a wire rack set over a baking sheet to allow air to circulate as opposed to draining on paper towels. Draining on paper towels will trap steam and the crust will soften and become soggy.

See detailed notes above for additional tips and tricks for success.

Nutrition