Description

A crispy, golden-brown spicy chicken sandwich that perfectly balances heat and flavor. This restaurant-quality sandwich features buttermilk-marinated chicken with a double-dredged coating that creates an irresistibly crunchy exterior while keeping the meat juicy and tender. Topped with homemade spicy mayo, crisp lettuce, and tangy pickles on a toasted brioche bun, this sandwich delivers an explosion of flavors in every bite.

Ingredients

4 boneless, skinless chicken breasts (or 8 chicken thighs for juicier results)
2 cups buttermilk
1 tablespoon hot sauce (Frank’s RedHot or Louisiana-style)
2 cups all-purpose flour
2 tablespoons paprika
1 tablespoon cayenne pepper (adjust to your heat preference)
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil for frying
4 brioche buns (potato rolls work beautifully too)
1/4 cup mayonnaise
2 tablespoons sriracha or hot sauce
Dill pickle slices
Lettuce leaves
Sliced tomato (optional)

Instructions

Combine the buttermilk and hot sauce in a large bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours, but preferably overnight.
In a large shallow dish, combine the flour, paprika, cayenne pepper, garlic powder, onion powder, remaining salt, and black pepper. Mix thoroughly. For extra crispiness, add 2 tablespoons of the buttermilk marinade to the flour mixture and work it in with your fingers to create small clumps.
Remove each piece of chicken from the marinade, allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing firmly to ensure the coating sticks. For an extra-thick crust, dip the coated chicken back into the marinade and then into the flour mixture a second time.
Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C). You want about 1 inch of oil in the pan. Carefully place the coated chicken into the hot oil and fry for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Don’t overcrowd the pan – work in batches if necessary, and keep cooked pieces warm in a 250°F oven.
While the chicken is cooking, combine mayonnaise and sriracha in a small bowl. Adjust the ratio to your preferred heat level.
Toast your brioche buns lightly for that extra touch. Spread the spicy mayo on both sides of the bun. Place lettuce on the bottom bun, add your perfectly fried chicken, then top with pickle slices and tomato if using. Crown it with the top bun and serve immediately.

Notes

For extra crunch, make sure to work some of the buttermilk into the flour mixture to create little clumps.
Let the chicken rest for 5 minutes after frying before assembling to retain more juices.
Air fryer method: Spray the coated chicken with oil and cook at 375°F for 12-15 minutes, flipping halfway through.
Baked version: Place on a wire rack over a baking sheet at 425°F for 20-25 minutes until crispy.
Leftover fried chicken stays crispy for up to 3 days when stored with paper towels in an airtight container.

Prep Time: 20 minutes (plus 4 hours marinating)
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: American/Southern

Nutrition

Serving Size: 1 sandwich
Calories: 650
Sugar: 4g
Sodium: 1350mg
Fat: 38g
Saturated Fat: 7g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg

Keywords: Spicy Chicken Sandwich, Crispy Chicken Sandwich, Buttermilk Fried Chicken, Nashville Hot Chicken, Homemade Chicken Sandwich, Spicy Mayo, Southern Fried Chicken, Brioche Bun Sandwich