Description
This Juicy Spicy Chicken Sandwich with Creamy Sauce Delight features marinated, perfectly fried chicken breasts or thighs infused with a blend of smoky paprika, cayenne, and garlic spices. Served on toasted brioche buns and topped with a tangy, creamy sauce made from mayonnaise, sour cream, and hot sauce, this sandwich offers a harmonious balance of heat and creaminess that’s sure to satisfy your cravings. Ideal for a flavorful lunch or dinner, the recipe ensures juicy, tender chicken with crispy edges, elevated by fresh lettuce and pickles for added texture and zest.
Ingredients
Scale
Chicken Marinade
- 4 pieces Boneless Skinless Chicken Breasts or Thighs (choose breasts for lean, thighs for juicier bites)
- 1 cup Buttermilk (or milk mixed with 1 tablespoon vinegar)
- 1 tablespoon Paprika (sweet or smoked)
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Dredging Mix
- 1 cup All-Purpose Flour (or gluten-free flour)
- 1 tablespoon Cornstarch
- Pinch of spices (paprika/cayenne)
Creamy Sauce
- 1/2 cup Mayonnaise (or Greek yogurt)
- 1/4 cup Sour Cream (or plain yogurt)
- 1 tablespoon Hot Sauce
- 1 tablespoon Lemon Juice (or lime juice)
Assembly
- 4 pieces Brioche Burger Buns (or potato/sesame seed buns)
- Lettuce leaves (to taste)
- Pickles (to taste)
- Vegetable Oil (enough for frying, about 1 inch deep)
Instructions
- Marinate the Chicken: Place chicken pieces in a large bowl and pour the buttermilk over them. Add paprika, cayenne pepper, garlic powder, onion powder, and desired hot sauce. Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor infusion.
- Prepare the Dredging Mixture: In a shallow dish, combine all-purpose flour, cornstarch, and a pinch of spices such as paprika or cayenne. Whisk together until uniformly blended.
- Heat the Oil: Pour vegetable oil into a skillet to a depth of about 1 inch. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Dredge the Chicken: Remove each chicken piece from the marinade, allowing excess to drip off. Dip into the flour mixture, fully coating the chicken. For extra crispiness, optionally dip the chicken back into the marinade and dredge once more (double dredge).
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil. Fry each side for 4 to 6 minutes until the coating is golden brown and crispy. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Remove and drain on a wire rack or paper towels to remove excess oil.
- Prepare the Creamy Sauce: While frying, whisk together mayonnaise, sour cream, hot sauce, and lemon juice in a small bowl. Adjust seasoning to taste, adding extra hot sauce or lemon if desired.
- Toast the Buns: Lightly toast the brioche buns until golden and slightly crisp to enhance texture and flavor.
- Assemble the Sandwiches: Spread a generous amount of creamy sauce on both halves of each toasted bun. Layer fried chicken pieces on the bottom bun, followed by lettuce leaves and pickles. Top with the other bun half to complete each sandwich.
Notes
- Marinating chicken overnight intensifies flavor and tenderizes the meat.
- Double dredging creates an extra crispy coating but is optional.
- Use a thermometer to maintain consistent oil temperature for even frying.
- Adjust cayenne and hot sauce amounts to control the spice level according to preference.
- You can substitute chicken thighs for a juicier sandwich or breasts for a leaner option.
- For a lighter creamy sauce, swap mayonnaise and sour cream with Greek yogurt or plain yogurt.
- Ensure buns are toasted well to prevent sogginess from the creamy sauce.
- Serve hot immediately for best taste and texture.
