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Spicy Chicken Sandwich with Homemade Sauce Recipe
Ben Carraoli

Spicy Chicken Sandwich with Homemade Sauce Recipe

I made this spicy chicken sandwich with homemade sauce on a whim – and I’m so glad I did! It turned out crispy, juicy, and packed with flavor. The sauce alone was worth licking the spoon for! If you're like me and love a good kick of spice with a creamy finish, you’ll love this one.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 630
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 2 boneless skinless chicken breasts (cut horizontally): Ensures even cooking and better breading coverage.
  • 1 cup buttermilk: Tenderizes the chicken and adds slight tang.
  • 1 tablespoon hot sauce: Infuses heat right into the marinade.
  • 1½ cups all-purpose flour: Forms the crispy coating.
  • 1 teaspoon paprika: Adds subtle earthiness and color.
  • 1 teaspoon cayenne pepper: Brings the fiery flavor.
  • 1 teaspoon garlic powder: Deepens the flavor.
  • 1 teaspoon onion powder: Enhances the savory profile.
  • ½ teaspoon black pepper: Balances out the heat.
  • ½ teaspoon salt: Brings all the flavors together.
  • Vegetable oil: For frying to golden crunchy perfection.
  • For the Creamy Homemade Sauce:
  • ½ cup mayonnaise: The creamy base.
  • 1 tablespoon Dijon mustard: Sharpness with a tangy edge.
  • 1 tablespoon honey: A touch of sweet to balance the heat.
  • 1 teaspoon hot sauce: Keeps the kick going.
  • 1 teaspoon smoked paprika: Adds smoky depth.
  • 1 teaspoon lemon juice: Brings brightness.
  • Salt & pepper: To taste.
  • For Assembling the Sandwich:
  • 4 brioche buns: Buttery and soft they hold up to the juicy chicken.
  • Pickle slices: Add a tangy crunch.
  • Butter: For toasting the buns golden.

Method
 

  1. Start by mixing buttermilk and hot sauce in a bowl. Slice your chicken breasts in half horizontally to create thinner cutlets. Add them to the bowl, cover, and refrigerate for at least 1 hour. This makes the chicken extra juicy and lets the flavors soak in.
  2. In a separate bowl, combine mayonnaise, Dijon mustard, honey, hot sauce, smoked paprika, and lemon juice. Add a bit of salt and pepper to taste. Whisk until smooth. Store in the fridge while the chicken marinates – the flavors deepen over time.
  3. In a shallow dish, mix your flour with paprika, cayenne, garlic powder, onion powder, salt, and black pepper. This spiced mix gives your chicken that crave-worthy crispy crust.
  4. Take the marinated chicken and let the excess buttermilk drip off. Dredge it in your seasoned flour. For an extra crispy crust, dip it back into the buttermilk and then re-coat with flour. This double-dip method is worth it!
  5. Heat your oil to 350°F (use a thermometer if needed). Carefully add chicken pieces, frying for about 4–6 minutes per side, depending on thickness. The coating should be golden brown and the inside should reach 165°F. Set the cooked fillets on a wire rack to rest.
  6. While the chicken rests, lightly butter your brioche buns and toast them in a skillet until golden. It adds that soft crunch and keeps the buns from getting soggy.
  7. Now the fun part! Spread a generous layer of your creamy homemade sauce on the bottom bun. Add a few pickle slices, layer in the crispy chicken, and spoon more sauce on top if you love extra flavor. Place the top bun on and you’re done!