Spicy Chicken With Creamy Sauce (Print View)

Crispy spicy fried chicken with tangy creamy sauce on toasted buns

# What You Need:

→ For the Spicy Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce (e.g., Franks RedHot)
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil, for frying

→ For the Creamy Homemade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon Dijon mustard
16 - 2 teaspoons honey
17 - 1 tablespoon lemon juice
18 - 1 teaspoon hot sauce
19 - 1/2 teaspoon smoked paprika
20 - Salt and pepper, to taste

→ For Assembly

21 - 4 brioche buns, toasted
22 - 1 cup shredded lettuce
23 - 1 large tomato, sliced
24 - 8 pickle slices

# How-To Steps:

01 - Whisk buttermilk and hot sauce in a bowl. Add chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes, up to 4 hours for deeper flavor penetration.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Mix thoroughly to ensure even distribution of spices.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure complete coating. Shake off any excess breading.
04 - Heat approximately 1 inch of vegetable oil in a large skillet or deep fryer to 350°F. Fry chicken breasts for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels.
05 - Combine mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, smoked paprika, salt, and pepper in a small bowl. Whisk until smooth and refrigerate until ready to serve.
06 - Spread a generous layer of sauce on the bottom half of each toasted bun. Layer with shredded lettuce, fried chicken breast, tomato slices, and pickles. Top with the bun lid and serve immediately.

# Expert Hints:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while the double coating creates this shatteringly crispy exterior that stays crunchy even under all those toppings
  • That homemade sauce hits every single flavor note, creamy, tangy, slightly sweet, with just enough heat to keep you coming back for another bite
  • You can customize the spice level from barely there to make me sweat, and the whole thing comes together in under an hour
02 -
  • Letting the chicken sit in the buttermilk marinade for at least 30 minutes is nonnegotiable, otherwise the meat will be tough and the spices will not penetrate
  • Do not overcrowd the pan when frying or the oil temperature will drop and you will end up with soggy, greasy chicken instead of crispy perfection
  • Let the fried chicken rest on a wire rack instead of paper towels to maintain that crunch on all sides
03 -
  • Use a kitchen thermometer to maintain oil temperature, otherwise you will end up with undercooked or burnt chicken
  • Season the flour mixture generously, because that is where most of the flavor comes from in the final dish

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