Spicy Chicken with Creamy Sauce (Printer-Friendly)

Crispy spicy fried chicken with cool creamy sauce on brioche buns

# What You Need:

→ Chicken and 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 Coating

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

→ Frying Oil

17 - 3 cups vegetable oil

→ Creamy Sauce

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

→ Assembly and Toppings

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

# Steps:

01 - Whisk together buttermilk, hot sauce, kosher salt, paprika, cayenne pepper, garlic powder, and onion powder in a large bowl. Add pounded chicken breasts, cover, and refrigerate for at least 1 hour or up to overnight.
02 - Combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, cayenne pepper, and black pepper in a shallow dish. Mix thoroughly to distribute seasonings evenly.
03 - Heat vegetable oil in a heavy skillet or Dutch oven to 350°F. Position a wire rack over a sheet pan for draining fried chicken.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the dredge mixture, pressing firmly to adhere. For extra crunch, dredge each piece a second time.
05 - Carefully place chicken in hot oil and fry 4 to 6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Whisk together mayonnaise, sour cream, hot sauce, fresh lemon juice, smoked paprika, garlic powder, and honey. Season with salt and pepper to taste. Set aside.
07 - Lightly toast brioche burger buns until golden brown.
08 - Spread creamy sauce generously on both sides of each toasted bun. Layer with fried chicken breast, dill pickle slices, fresh lettuce leaf, and sliced tomato.
09 - Serve sandwiches while chicken remains crispy, offering extra sauce on the side for dipping or additional topping.

# Expert Suggestions:

01 -
  • The double-dredge technique creates an audibly crispy crust that stays crunchy even after resting.
  • You control the spice level, so it can be fiery or family-friendly depending on your mood.
  • The homemade sauce tastes fresher and tangier than anything from a bottle, and you can tweak it to your exact preference.
  • It reheats beautifully in the oven, making it ideal for meal prep or next-day lunches.
02 -
  • Maintain oil temperature at 350°F; if it drops too low, the chicken absorbs oil and turns greasy instead of crispy.
  • Don't skip pounding the chicken breasts; uneven thickness leads to overcooked edges and undercooked centers.
  • Let the fried chicken rest on a wire rack, never paper towels, or steam will soften the crust you worked so hard to create.
03 -
  • Use a cast-iron skillet for frying; it holds heat more evenly and gives you better control over temperature.
  • If the dredge starts clumping, whisk in a tablespoon of the marinade to create those craggy bits that fry up extra crispy.
  • Let the chicken rest for 5 minutes after frying before assembling; this lets the juices redistribute and the crust firm up even more.
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