The Best Spicy Chicken Sandwich Recipe (2024)

ThisSpicy Chicken Sandwichis a delicious homemade take on the classic crispy chicken sandwich recipe served on a buttery toasted brioche bun, topped with lettuce, tomatoes, pickles and spicy mayo. Skip the drive thru lines at your favourite fast food chain and try this crispy, flavourful, chicken sandwich in the comfort of your home!

Looking for more delicious sandwich recipes? Look no further, try thisJerk Chicken Sandwichor thisBBQ Pulled Chicken Sandwiches (Slow Cooker Style)! But if you just want the chicken, check out thisCrispy Air Fryer Fried ChickenorDouble-Coated Cornflake Crumb Fried Chicken!

Best Chicken Sandwich

I’m usually a beef burger kinda gal, but once I get a hold of a “better than Popeyes chicken sandwich, you’ve got me! Now if you add spice..a little kick of heat, you’ve really got me sold! The cool crisp lettuce and tomatoes help to balance and compliment the heat from the spicy mayo – which of course is optional, and the pickle provides a good tang that sets this sandwich off!

Follow this recipe and enjoy in the comfort of your home instead of standing in line for Popeyes chicken sandwich or any one of those fast food restaurants.

Here’s Why You’ll Love this Recipe

• Versatile– it’s an indulgent, delicious and flavourful chicken recipe that can be used in a variety of ways – on bread, lettuce or in a wrap.
• Better than Fast Food– it is a great recipe to make at home so skip the lines at your favourite fast food restaurant! This is comparable to sandwiches you’d find at McDonald’s, Chick-Fil-A, Burger King, Popeyes, and Wendy’s but it’s even more tasty and affordable (the cost per serving is super low when serving a family or group).
• A Crowd Pleaser– this is the perfect recipe to make for a crowd because it is tried, true and tested!
• Easy– although you need some time to marinate the chicken, the hands-on time with this recipe is just 30 minutes.
• Best Chicken Sandwich – point blank period. From the juicy, tender, flavourful chicken fillets perfectly seasoned with onion powder, garlic powder, chili powder etc. to the cool crisp tomatoes and lettuce.

What Does a Spicy Chicken Sandwich Have In It?

This crispy spicy chicken sandwich is marinated in a seasoned buttermilk marinade until tender. Then it’s coated with flour and fried until crispy. It’s added to a toasted, buttered brioche bun with spicy mayo, creamy coleslaw and sliced pickles.

Toasted Brioche Bun

I love pairing this spicy chicken sandwich with a soft brioche bun. Think of a croissant or danish in bun form!

It’s made with butter, eggs, and milk, (greater quantities than average bread) which makes for a softer, richer, and moist bread.

Ultimately, use any bun of your choice i.e potato roll, but this one is a banger! Oh, and toast with butter and it’ll for sure blow your mind and beat any Popeyes chicken sandwich.

What You Need to Make This Recipe(Kitchen Tools and Equipment)

• Large Dutch Oven Pot or Skillet– for frying the chicken.
• Cooling Rack– this used to drain the grease from the freshly fried chicken.
• Optional – air fryer or deep fryer.

Ingredients and Ingredient Notes

Buttermilk Marinade

• Boneless Skinless Chicken Breasts or Chicken Thighs –I love using tender white meat like chicken fillets, chicken thighs and breasts. If using breasts, halve them lengthwise or pound to an even thickness.
• Buttermilk –this tenderizes the chicken, ensuring each piece is moist and juicy. See below for make-at-home buttermilk recipe.
• Seasonings –keep it simple with black pepper, salt and cayenne pepper (alternatively, use sriracha seasoning or hot sauce). Adjust as desired.
• Dried Thyme –this adds a fresh herby taste to the chicken breast.

Flour Mixture

• All-Purpose Flour –this is the crispy coating that turns golden brown when fried.
• Cornstarch –this absorbs excess moisture, ensuring a crispy, crunchy crust on the chicken.
• Seasonings –generously season with smoked paprika, garlic powder, onion powder, cajun seasoningor Creole seasoning, seasoning salt and black pepper. Adjust as desired.

Egg Mixture

• Buttermilk –the acidic quality of buttermilk keeps the batter light. If you don’t have any, make your own by combining 1 cup of milk with 1 tablespoon of white vinegar.
• Egg –this helps the coating stick to the chicken breast.
• Hot Sauce–use about 1 tablespoon to 2 tablespoons of your favourite brand, however it is completely optional.

Spicy Mayo

• Mayonnaise –the base of the sauce.
• Hot Sauce–use more or less as desired.

To Assemble

• Brioche Buns–buttered and toasted.
• Pickle Slices –added for crunch, colour and a tangy taste.
• Vegetable Oil –such as peanut oil for frying. Ensure it is a neutral tasting with a high smoke point.

How to Make the Best Spicy Chicken Sandwich

1. Combine Buttermilk Brine– in an airtight, leak-proof bag (Ziploc), combine the buttermilk marinade ingredients. Add the chicken to the bag and let marinate for at least 4 hours in the refrigerator, or for best results, overnight.

2. Combine Seasoned Flour Mixture– in a large bowl, combine the flour mixture ingredients (flour, cornstarch, seasonings) and whisk until well combined.

3. Mix Together Buttermilk Egg Mixture– in a separate small bowl, whisk together 1 cup of fresh buttermilk (do not use the buttermilk brine, it may become too salty), the egg, and a tablespoon or more of hot sauce.

4. Dip and Dredge – remove one marinated thigh or breast from the bag, shake off excess buttermilk liquid, and dip both sides into the seasoned flour mixture until completely coated, then dip in buttermilk egg wash and back again in the flour mixture. Shake off the excess flour, rest on wire rack for about 10 to 15 minutes and repeat until finished.

5. Fry Chicken Pieces– in a dutch oven pot or skillet, heat oil to around 350 degrees – 375 degrees Fahrenheit , 350°F (175°C) to 375°F (190°C). Fry in batches and do not overcrowd the pot. Once golden brown with an internal temp of 165°F (74°C), remove and place on clean wire cooling rack.

6. Prep Other Toppings– in a small bowl combine spicy mayo ingredients and set aside, then prep your lettuce, pickles and tomatoes.

7. Assemble – butter and toast your brioche buns, then add your fried chicken, lettuce, tomatoes, pickles and a good dollop of spicy mayo. Serve warm and enjoy!

Tips and Notes for Making the Best Chicken Sandwich

• Marinate Chicken in Buttermilk Brine –the buttermilk acts as a brine and helps tenderize the chicken without toughening the meat especially when marinating overnight.
• Pound Chicken Breasts Even– use boneless, skinless breasts and ensure you pound it to an even thickness before cooking. This will allow your chicken to cook evenly. To do this, place the chicken between two pieces of plastic wrap or inside a freezer bag and carefully pound with a meat mallet, a heavy pot or can to an even thickness.
• Take the Chill Off– before cooking, allow your chicken to sit at room temperature for at least 20 minutes or until the chill comes off to prevent from drying out as well as to ensure even cooking.
• Use a Thermometer to Check Doneness– use an instant-read thermometer to know when your chicken is fully cooked (165°F (74°C). This will ensure you have a perfectly tender, juicy and cooked through chicken every time.
• Use a Wire Rack– drain or rest fried chicken on a wire rack set over a baking sheet to allow air to circulate as opposed to draining on paper towels. Draining on paper towels will trap steam and the crust will soften and become soggy.

Tips for Making Crispy Fried Chicken

The best way to make chicken crispy on the outside and juicy on the inside is to follow these easy tips:

1. Brining or marinating the chicken before cooking can help retain moisture and add depth of flavour.
2. Be generous with your seasoning for the flour and egg mixture.
3. Double dredge (dipping it twice in a seasoned flour mixture) your chicken.
4. Do not overcrowd your pot when frying.
5. Place chicken on a wire rack as opposed to paper towels after removing it from the hot oil.

What is the Best Oil for Fried Chicken?

Use a neutral oil with a high smoke point, because hot oil is key (around 350 f or higher). Some great inexpensive options are vegetable, canola, peanut oil, and corn oil which are great for the deep fryer. Alternatively, you can use extra light olive or avocado oil however these are significantly more expensive.

Recipe Variations and Substitutions

• Chicken –if you prefer another cut of chicken, try boneless, skinless chicken thighs or chicken fillets.
• Bread –if you don’t want to use brioche bread, try potato rolls instead.
• Sauce –instead of spicy mayo, you can use another savoury sauce like ketchup or bbq sauce.
• Spice Level – if you prefer a spicy chicken, be sure to season the marinade and all-purpose flour mixture as spicy as you desire using spices such as black pepper, cayenne pepper, chili powder, a spicy sauce etc.
• Seasonings – this recipe uses the classics like garlic powder, onion powder and salt. But feel free to switch up the seasonings as desired, using dill, thyme, mustard powder and poultry seasoning.
• Bunless –you can serve the chicken over a bed of lettuce instead of using bread.

What to Eat with Spicy Chicken Sandwich?

• French Fries –this is the classic pairing, especially if you are trying to recreate your favourite fast food meal.
• Sweet Potato Fries –like these
• Salads –all kinds will do such as pasta salads, green salads, or even fruit salads.
• Veggies –life is all about balance so serve this fried treat with a generous helping of fresh broccoli or asparagus.

Make-Ahead Spicy Crispy Chicken Sandwiches

The chicken can be marinated in the refrigerator for up to 8 hours or overnight. However, the sandwich is best enjoyed as soon as it’s assembled. You can also prep the coleslaw ingredients (cabbages, carrot and kale) ahead of time without adding the mayo, sugar or vinegar.

Storage Instructions

If you have leftover spicy crispy chicken patties or any of the toppings, it is best to store deconstructed (in separate containers). When ready to serve, heat chicken, toast buns, assemble and enjoy.

How to Reheat

Spicy crispy chicken patties can be reheated in a skillet or pan on stovetop or in a microwave or oven.

Frequently Asked Questions (FAQs)

Interested in more Wrap and Sandwich Recipes? Check These Out!

• BBQ Pulled Chicken Sandwiches (Slow Cooker Style)
• Jerk Sliders
• Jerk Chicken Sandwich
• Prosciutto and Roasted Pepper Sandwich with Pesto Mayo

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Spicy Chicken Sandwich

Taneisha Morris

This Spicy Chicken Sandwich is a delicious homemade take on the classic crispy chicken sandwich recipe served on a buttery toasted brioche bun, topped with lettuce, tomatoes, pickles and spicy mayo. Skip the drive thru lines at your favourite fast food chain and try this crispy, flavourful, chicken sandwich in the comfort of your home!

4.86 from 7 votes

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See Also

Pierogi Casserole Recipe (Just 15 Minute Prepl!) - Around The Nook

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating/Resting Time 4 hours hrs 20 minutes mins

Total Time 50 minutes mins

Course Wraps & Sandwiches

Cuisine American

Servings 4 servings

Calories 755 kcal

Equipment

• Large Dutch Oven Pot or Skillet

• Cooling Rack

Ingredients

Buttermilk Marinade

• 4 Chicken Breasts large boneless, skinless and halved lengthwise or chicken fillets, chicken thighs
• 2 cups Buttermilk
• 2 tsp Dried Thyme Leaves
• 1 tsp Cayenne Pepper sriracha seasoning or 1 tbsp of hot sauce
• 2 tsp Salt
• 1 tsp Black Pepper

Flour Mixture

• 2 cups All Purpose Flour
• 1/2 cup Cornstarch
• 2 tsp Smoked Paprika
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Cajun Seasoning Creole Seasoning
• 2 tsp Seasoning Salt
• 1 tsp Black Pepper

Buttermilk Egg Mixture

• 1 cup Buttermilk
• 1 Egg large
• 1-2 tbsp Hot Sauce optional

Spicy Mayo

• 1/2 cup Mayonnaise
• 2 tsp Hot Sauce more or less as desired

Other Ingredients

• 4 Toasted Brioche Buns buttered and toasted
• 8 Sandwich Pickle Slices
• Vegetable Oil for frying

Instructions

Buttermilk Marinade

• In an airtight, leak-proof bag, combine the buttermilk marinade ingredients. Add the chicken to the bag and let marinate for at least 4 hours in the refrigerator, or for best results, overnight.

Flour Mixture

• in a large bowl, combine the flour mixture ingredients (flour, cornstarch, seasonings) and whisk until well combined.

Egg Mixture

• In a separate small bowl, whisk together 1 cup of fresh buttermilk (do not use the buttermilk brine, it may become too salty), the egg, and a tablespoon or more of hot sauce.

Fried Chicken

• Line a baking sheet with parchment paper fitted with a wired rack. Remove one marinated thigh or breast from the bag, shake off excess buttermilk liquid, and dip both sides into the seasoned flour mixture until completely coated, then dip in buttermilk egg wash and back again in the flour mixture. Shake off the excess flour, rest on wire rack for about 10 to 15 minutes and repeat until finished.

• In a dutch oven pot or skillet, heat oil to around 350 degrees – 375 degrees Fahrenheit, 350°F (175°C) to 375°F (190°C). Fry in batches and do not overcrowd the pot. Once golden brown with an internal temp of 165°F (74°C), remove and place on clean wire cooling rack.

Spicy Mayo and Other Toppings

• In a small bowl combine spicy mayo ingredients and set aside, then prep your lettuce, pickles and tomatoes.

Assemble

• Butter and toast your brioche buns, then add your fried chicken, lettuce, tomatoes, pickles and a good dollop of spicy mayo. Serve warm and enjoy!

Recipe Notes

• Take the Chill Off– before cooking, allow your chicken to sit at room temperature for at least 20 minutes or until the chill comes off to prevent from drying out as well as to ensure even cooking.
• Use a Thermometer to Check Doneness– use an instant-read thermometer to know when your chicken is fully cooked (165°F (74°C). This will ensure you have a perfectly tender, juicy and cooked through chicken every time.
• Use a Wire Rack – drain or rest fried chicken on a wire rack set over a baking sheet to allow air to circulate as opposed to draining on paper towels. Draining on paper towels will trap steam and the crust will soften and become soggy.

See detailed notes above for additional tips and tricks for success.

Nutrition

Calories: 755kcalCarbohydrates: 66gProtein: 56gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 157mgSodium: 2962mgPotassium: 1007mgFiber: 3gSugar: 1gVitamin A: 1285IUVitamin C: 3mgCalcium: 40mgIron: 5mg

Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.

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