Description

A delicious Spicy Chicken Sandwich featuring crispy, perfectly fried chicken breasts marinated in a flavorful buttermilk and hot sauce mixture, coated in a spicy seasoned flour blend, and topped with a creamy homemade sauce, pickles, and optional leafy greens on toasted sesame seed buns. This sandwich balances heat, creaminess, and crunch for a satisfying meal.

Ingredients

Scale

For the Chicken and Marinade

2 large chicken breasts (boneless, skinless, sliced in half lengthwise)
1 cup buttermilk
2 tablespoons hot sauce

For the Breading

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt

For the Sauce

1/2 cup mayonnaise
1 tablespoon lemon juice or vinegar
1/2 teaspoon paprika
1/2 teaspoon garlic powder

For Assembly

4 sesame seed buns
12 dill pickle slices
1 cup leafy greens (optional)
Oil for frying (canola, peanut, or vegetable)

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Instructions

Marinate the Chicken: In a medium bowl, whisk together the buttermilk and hot sauce until well combined. Add the sliced chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight to tenderize and infuse flavor.
Prepare the Breading Mixture: In another bowl, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix thoroughly to distribute the spices evenly.
Make the Creamy Sauce: In a small bowl, whisk together the mayonnaise, lemon juice (or vinegar), paprika, and garlic powder until smooth. Cover and chill the sauce until ready to use to let the flavors meld.
Heat the Oil: Pour oil into a deep skillet or heavy-bottomed pan, enough for deep frying, and heat to 350°F (175°C). Use a thermometer to monitor the temperature for perfect frying.
Coat the Chicken: Remove each piece of marinated chicken from the buttermilk mixture, allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing gently to ensure a thick, even coating.
Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry for 4 to 6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan to maintain oil temperature. Remove and drain on a wire rack to keep crispy.
Toast the Buns: While the chicken fries, toast the sesame seed buns in a dry skillet or toaster until golden and slightly crisp.
Assemble the Sandwich: Spread a generous amount of the creamy sauce on the bottom halves of the toasted buns. Layer each with 3 pickle slices, the fried chicken piece, optional leafy greens, and additional sauce if desired. Cap with the top bun and serve immediately while hot and crunchy.

Notes

Marinating the chicken overnight enhances flavor and tenderness.
Adjust cayenne pepper to control the heat level of the sandwich.
Use a thermometer to ensure oil temperature is consistent for best frying results.
Drain fried chicken on a wire rack instead of paper towels to avoid sogginess.
Leafy greens like lettuce or arugula add freshness but are optional.
The homemade sauce can be made ahead and stored refrigerated for up to 3 days.
Ensure chicken reaches 165°F internally for safe consumption.