These spicy fried chicken sandwiches are proof that out-of-this-world crazy good crispy chicken sandwiches are really quite easy to make. Tender, juicy chicken that is just the right thickness. A light, flavorful coating with just the right crunchiness. Topped with a creamy, spicy mayonnaise that isn’t too hot but you’ll definitely know it’s there. This is a great sandwich.
This Sandwich Is A Winner
If you want your spicy fried chicken sandwiches a tad bit spicier, add a bit (or a lot) of hot sauce to the buttermilk while the chicken is marinating.
If nuggets are more your thing this recipe makes for crazy good nuggets too! Just cut the chicken into bite-sized pieces before marinating. Skip the spicy mayonnaise and serve with your favorite chicken nugget dipping sauce.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my Cajun fried chicken sandwich.
Spicy Fried Chicken Sandwich
Ingredients
For the chicken
- 1 ½ cups buttermilk
- 4 boneless, skinless chicken breasts pounded thin, 4-5 ounces each
For the dredge
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons kosher salt
For the spicy mayonnaise
- ⅔ cup mayonnaise
- 2 tablespoons hot sauce
For the sandwiches
- vegetable oil for frying
- 4 hamburger buns toasted, if desired
- dill pickle chips
Instructions
For the chicken
- Place the chicken breasts in a shallow dish. Add the buttermilk. Turn the chicken pieces a few times to coat.
- Let chicken marinate for at least 30 minutes.
For the dredge
- In a shallow baking dish or large resealable bag or container, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, and salt. Whisk together.
- Add in a few tablespoons of the buttermilk from the chicken marinade and mix.
For the spicy mayonnaise
- Whisk together the mayonnaise and hot sauce.
For the sandwiches
- Heat oil to 350 F in a Dutch oven, skillet or deep fryer.
- Working in batches if needed, remove chicken from the marinade. Shake off excess and transfer to the dredge. Coat well on all sides.
- Transfer to the hot oil and fry 5-6 minutes per side or until golden brown and cooked thoroughly. Remove to a wire rack or paper towel-lined plate to drain.
- Make the sandwiches by spreading plenty of the spicy mayonnaise on the bun halves. Top with the fried chicken and dill pickle slices.
Nutrition
Nutritional values are approximate.
