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Spicy Chicken Sandwich Recipe

American · Main course · 32 min total

A crispy, juicy chicken breast coated in a spicy buttermilk marinade and breading, served on a soft bun with pickles and a creamy sriracha mayo. This homemade version rivals any fast-food favorite.

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 cup buttermilk
• 2 tablespoons hot sauce (e.g., Frank's RedHot)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Vegetable oil for frying
• 4 brioche burger buns
• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 8 dill pickle slices
• 4 lettuce leaves

Instructions

1. Pound chicken breasts to even 1/2-inch thickness. In a bowl, whisk buttermilk, hot sauce, 1/2 tsp salt, and 1/2 tsp pepper. Add chicken, cover, and refrigerate for at least 1 hour or overnight.
2. In a shallow dish, whisk flour, cornstarch, paprika, cayenne, garlic powder, onion powder, oregano, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper.
3. Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Place on a wire rack; let rest 10 minutes.
4. Heat 1 inch oil in a large skillet to 350°F. Fry chicken in batches until golden brown and cooked through (internal temp 165°F), about 4-5 minutes per side. Drain on paper towels.
5. In a small bowl, mix mayonnaise and sriracha. Toast buns lightly. Spread sriracha mayo on both halves of each bun. Place lettuce, fried chicken, and 2 pickle slices on bottom bun; cover with top bun.

Tips

• For extra heat, add more cayenne or a pinch of chili powder to the flour mixture.
• Letting the breaded chicken rest before frying helps the coating adhere better.
• Serve with extra pickle slices and hot sauce on the side.

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