Name: Spicy Chicken Sandwich with Creamy Homemade Sauce
Ingredients: 2 boneless, skinless chicken breasts (or thighs) — halved or pounded to even thickness; 1 cup buttermilk; 1 tbsp hot sauce (adjust based on how spicy you like it); 1 ½ cups all-purpose flour; 1 tsp paprika; 1 tsp cayenne pepper for heat; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp salt & ½ tsp black pepper; Vegetable oil for frying; ½ cup mayonnaise; 1 tbsp Dijon mustard (or regular); 1 tbsp honey to balance the spice; 1 tsp hot sauce (or more, depending on heat preference); 1 tsp smoked paprika for smoky depth; 1 tsp lemon juice for brightness; Salt & pepper, to taste; 4 brioche buns or soft sandwich buns; Pickle slices (optional, but adds a nice tang); Butter for toasting the buns

Description

Get ready to enjoy a crispy, spicy chicken sandwich smothered in a creamy, slightly sweet, and tangy homemade sauce. It’s a bold, satisfying meal that hits the right balance between heat and comfort.

Ingredients

Scale

For the Spicy Fried Chicken

- 2 boneless, skinless chicken breasts (or thighs) — halved or pounded to even thickness

- 1 cup buttermilk

- 1 tbsp hot sauce (adjust based on how spicy you like it)

- 1 ½ cups all-purpose flour

- 1 tsp paprika

- 1 tsp cayenne pepper for heat

- 1 tsp garlic powder

- 1 tsp onion powder

- ½ tsp salt & ½ tsp black pepper

- Vegetable oil for frying

For the Creamy Homemade Sauce

- ½ cup mayonnaise

- 1 tbsp Dijon mustard (or regular)

- 1 tbsp honey to balance the spice

- 1 tsp hot sauce (or more, depending on heat preference)

- 1 tsp smoked paprika for smoky depth

- 1 tsp lemon juice for brightness

- Salt & pepper, to taste

For Assembling the Sandwich

- 4 brioche buns or soft sandwich buns

- Pickle slices (optional, but adds a nice tang)

- Butter for toasting the buns

Instructions

1. Marinate the Chicken
  - - In a bowl, whisk together buttermilk and hot sauce.
  - - Add the chicken pieces, making sure they’re well-coated.
  - - Cover and refrigerate for at least 1 hour (or overnight if you have time).

1. Make the Creamy Sauce
  - - In a separate bowl, mix mayonnaise, Dijon mustard, honey, hot sauce, smoked paprika, and lemon juice until smooth.
  - - Season with salt and pepper to taste.
  - - Refrigerate while you prepare the chicken (this helps flavors meld).

1. Prepare the Breading
  - - In a shallow dish, combine flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper.
  - - Stir to mix well.

1. Bread the Chicken
  - - Remove chicken from the buttermilk marinade, allowing excess to drip off.
  - - Dredge each piece in the seasoned flour, pressing so the flour sticks.
  - - For extra crunch, you can double-dredge: dip back into buttermilk then flour again.

1. Fry the Chicken
  - - Heat a deep skillet or frying pan with enough vegetable oil to fry (about 350°F / 175°C is a good frying temperature).
  - - Carefully fry the chicken pieces, about 4–6 minutes per side, until golden brown and cooked through (internal temperature ~75°C / 165°F).
  - - Transfer cooked chicken to a wire rack so excess oil drains.

1. Toast the Buns
  - - Butter the insides of the buns lightly.
  - - Toast them in a dry skillet or on a griddle until golden and slightly crisp.

1. Assemble the Sandwiches
  - - Spread a generous layer of the creamy sauce on the bottom half of each bun.
  - - Add a layer of pickle slices if using.
  - - Place the fried spicy chicken on top.
  - - Drizzle or spread more sauce if you like.
  - - Close with the top half of the bun.

1. Serve
  - - Serve immediately while the chicken is hot and crispy.
  - - Optionally, serve with fries, coleslaw, or a side salad.

Notes

Marinating the chicken in buttermilk + hot sauce helps it stay juicy and flavorful.
Double dredging (flour → buttermilk → flour) makes the chicken extra crunchy.
Use a thermometer if you can — chicken should hit at least 75°C (165°F) inside.
Let the fried chicken rest on a wire rack so it doesn’t become soggy.