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Spicy Crispy Chicken Sandwich Recipe

American · Main course · 45 min total

A fiery, crunchy chicken sandwich with a buttermilk brine and spicy mayo, perfect for a satisfying homemade meal.

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb)
• 1 cup buttermilk
• 1 tablespoon hot sauce (e.g., Frank's RedHot)
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 4 brioche buns, split and toasted
• 1/2 cup mayonnaise
• 2 tablespoons sriracha (or other hot sauce)
• 4 leaves lettuce
• 4 slices tomato
• 4 slices dill pickle

Instructions

1. Slice chicken breasts in half horizontally to create 4 thin cutlets. Place in a bowl with buttermilk and 1 tablespoon hot sauce. Refrigerate for at least 30 minutes (up to 4 hours).
2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.
3. Heat 1/2 inch oil in a large skillet to 350°F (175°C).
4. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Shake off excess.
5. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
6. Mix mayonnaise and sriracha in a small bowl to make spicy mayo.
7. Spread spicy mayo on both sides of toasted buns. Assemble sandwiches with lettuce, tomato, pickle slices, and crispy chicken.

Tips

• For extra heat, add more cayenne to the flour or use a hotter sauce in the mayo.
• Serve with fries or coleslaw.
• Leftover chicken can be reheated in an oven at 350°F for 5-10 minutes.

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