Spicy Fried Chicken Sandwich

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.

Course Main

Cuisine American

Keyword chicken sandwiches, fried chicken, spicy

Prep Time 45

Cook Time 15

Servings

Calories 709kcal

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.

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