Description
This spicy crispy chicken sandwich features perfectly marinated, golden-brown chicken breasts coated in a seasoned flour and cornstarch mixture, glazed with a fiery spiced oil, and topped with a creamy spicy mayo sauce, fresh pickles, and crisp lettuce on a toasted brioche bun. Perfect for busy weeknights or weekend entertaining, this sandwich delivers bold flavors and irresistible texture in under an hour.
Ingredients
Scale
- 2 boneless chicken breasts, pounded or halved to even thickness
- 1 cup buttermilk, for marinating
- 1 tablespoon hot sauce, adds initial kick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour, for the coating
- 1/2 cup cornstarch, creates extra crispiness
- 1 teaspoon cayenne pepper
- 2 to 3 tablespoons hot oil from frying, for the glaze
- 1 tablespoon butter, for the glaze
- 3 tablespoons mayonnaise, base for spicy sauce
- 1 to 2 tablespoons hot sauce, for the sauce
- 2 brioche buns, toasted
- butter, for toasting the buns
- dill pickle slices
- crisp lettuce leaves
Instructions
- Combine marinade: In a shallow dish, whisk together the buttermilk, hot sauce, salt, black pepper, paprika, and garlic powder until well blended.
- Marinate chicken: Place the pounded chicken breasts into the marinade, ensuring they are fully submerged, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
- Prepare coating: In another shallow dish, mix together the all-purpose flour, cornstarch, paprika, cayenne, garlic powder, and salt, stirring until evenly combined.
- Coat chicken: Remove each chicken breast from the marinade, letting excess drip off, then dredge thoroughly in the flour mixture, pressing gently so the coating adheres firmly and creates that signature crispy texture.
- Heat oil: Heat about 1/2 inch of neutral cooking oil in a large skillet over medium-high heat until a thermometer reads 350 degrees Fahrenheit.
- Fry chicken: Carefully place the coated chicken into the hot oil and fry for 6 to 8 minutes per side, until the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Drain: Transfer the fried chicken to a paper towel-lined plate and let drain for 1 to 2 minutes.
- Make glaze: In a small bowl, combine 2 to 3 tablespoons of the hot oil from frying with the butter, cayenne, paprika, garlic powder, and a pinch of salt, stirring until the butter melts and the mixture is smooth.
- Glaze chicken: Spoon the warm spicy glaze over the hot chicken, coating both sides so it soaks in and creates that glossy, spicy finish.
- Prepare sauce: In another small bowl, whisk together the mayonnaise, hot sauce, and paprika until the mixture is completely smooth and well combined.
- Toast buns: Lightly butter the brioche buns and toast them in a skillet over medium heat for 1 to 2 minutes per side until golden and warm.
- Spread sauce: Spread the spicy mayo sauce generously on both sides of the toasted buns.
- Layer toppings: Place the glazed chicken on the bottom bun, then top with pickles and crisp lettuce, pressing gently to secure all the layers.
- Close sandwich: Place the top bun over the toppings and press down slightly so everything holds together as you take your first bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes