Description
A crunchy, spicy chicken sandwich brought to life with a creamy homemade sauce, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (halved horizontally)
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Vegetable oil (for frying)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 4 brioche buns
- Pickle slices (optional)
- Butter (for toasting buns)
Instructions
- Combine the buttermilk and hot sauce in a large bowl. Submerge the chicken, cover, and marinate in the refrigerator for at least 1 hour.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, honey, remaining hot sauce, smoked paprika, lemon juice, salt, and pepper. Store in the fridge until you’re ready to assemble.
- In a shallow dish, mix the flour, paprika, cayenne, garlic powder, onion powder, black pepper, and salt.
- Remove the chicken from the marinade, let excess buttermilk drip off, then dredge in the flour mixture. For extra crunch, dip back into buttermilk and flour again.
- Heat vegetable oil in a skillet until it reaches 350°F. Fry the chicken for 4-6 minutes on each side until golden brown and cooked through. Drain on a wire rack.
- Butter and toast the brioche buns until golden.
- Spread a generous amount of creamy sauce on the bottom bun. Layer with pickles, crispy chicken, drizzle more sauce, and top with the other bun.
- Serve immediately with sides like fries or coleslaw.
Notes
Marinate the chicken longer for deeper flavors and use a thermometer to ensure proper frying temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg