Spicy Chicken Sandwich Creamy Sauce (Printable)

Crispy spicy fried chicken with cool tangy sauce on toasted brioche buns

# What You Need:

→ For the Spicy Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce (e.g., Franks RedHot)
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil, for frying

→ For the Creamy Homemade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon Dijon mustard
16 - 2 teaspoons honey
17 - 1 tablespoon lemon juice
18 - 1 teaspoon hot sauce
19 - 1/2 teaspoon smoked paprika
20 - Salt and pepper, to taste

→ For Assembly

21 - 4 brioche buns, toasted
22 - 1 cup shredded lettuce
23 - 1 large tomato, sliced
24 - 8 pickle slices

# Steps:

01 - Whisk buttermilk and hot sauce in a bowl. Add chicken breasts, cover, and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring complete coverage on all sides.
04 - Heat 1 inch of vegetable oil to 350°F in a large skillet or deep fryer. Fry chicken breasts for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Whisk mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
06 - Spread sauce on the bottom half of each toasted bun. Layer with shredded lettuce, fried chicken breast, tomato slices, and pickles. Close with bun tops and serve immediately.

# Expert Advice:

01 -
  • The crispy exterior stays crunchy even after the sauce hits it
  • That creamy homemade sauce balances the heat perfectly
02 -
  • Don't skip the paper towel drain step or your bun will get soggy fast
  • Let the chicken rest for a couple minutes after frying so the juices redistribute
03 -
  • Keep your oil temperature steady or you'll end up with greasy chicken
  • The sauce gets better after a few hours in the fridge, make it ahead

Return