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Best Crispy Spicy Chicken Sandwich

A crunchy, juicy, and flavorful spicy fried chicken sandwich made with buttermilk-marinated chicken, crispy seasoned coating, and creamy spicy sauce on toasted brioche buns.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 boneless skinless chicken breasts halved horizontally
  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
Crispy Coating
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp baking powder
Assembly
  • vegetable oil for frying
  • 4 brioche buns
  • 1 cup shredded lettuce
  • 12 dill pickle slices
  • 4 tbsp mayonnaise
  • 1 tbsp hot sauce

Equipment

  • Mixing bowls
  • Large skillet or Dutch oven
  • Wire rack
  • Tongs

Method
 

  1. Slice chicken breasts horizontally into thinner sandwich-sized pieces.
  2. Combine buttermilk, hot sauce, salt, pepper, and garlic powder in a bowl. Marinate chicken for at least 2 hours.
  3. Whisk together flour, paprika, cayenne pepper, onion powder, garlic powder, salt, black pepper, and baking powder.
  4. Dredge chicken in seasoned flour, dip briefly back into marinade, then coat again in flour.
  5. Let coated chicken rest on a wire rack for 10 minutes.
  6. Heat oil to 350°F (175°C) in a deep skillet.
  7. Fry chicken for 4–5 minutes per side until golden brown and cooked through.
  8. Toast brioche buns until lightly golden.
  9. Mix mayonnaise and hot sauce to make spicy mayo.
  10. Assemble sandwiches with lettuce, crispy chicken, pickles, and spicy mayo.

Notes

For extra crunch, double dredge the chicken and allow it to rest before frying. Adjust cayenne pepper for desired spice level.