This spicy chicken sandwich is my favorite way to add a little spice to my life! I coat juicy chicken thighs in a spicy breading and deep fry them to golden perfection, then top them with homemade spicy mayo. This sandwich really brings the heat! I hope you’ll give it a try… if you think you can handle it!
Spicy Chicken Sandwich Recipe
There’s nothing quite like a juicy fried chicken sandwich, except maybe this spicy fried chicken sandwich. It has all that great fried chicken flavor enhanced with enough hot sauce and cayenne pepper to really make me sweat! If you’re feeling brave, try my spicy mayo, too!
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How to Store and Reheat
I recommend storing the chicken, buns, and homemade sauce separately. Store the fried chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken on a wire rack set in a baking sheet, and cook in a 400°F oven for 12-15 minutes. Then assemble the sandwiches as desired with fresh buns!
How to Freeze
I do not recommend freezing spicy chicken sandwiches whole, but you can freeze the chicken. Place it in an airtight container or freezer-safe bag, and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Notes and Tips
- I like boneless, skinless chicken thighs for the juiciest sandwiches, but breasts will also work.
- I let my chicken thighs marinate in the buttermilk for at least 4 hours, but even longer if possible. Letting it marinate overnight leads to the juiciest fried chicken for your sandwiches!
- After marinating the chicken, let excess marinade drip off, or pat dry with paper towels if needed. Too much moisture will make it hard for the flour to stick.
- Fry the chicken in batches, don’t overcrowd the pot.
- For a cooling effect, swap the spicy mayo sauce for ranch or blue cheese dressing.
Spicy Chicken Sandwich Recipe
Ingredients
For the Fried Chicken
- 4 boneless, skinless chicken thighs
- ½ cup buttermilk
- ¼ cup hot sauce
- 2 teaspoons kosher salt divided
- Canola oil for frying
- 1½ cups all-purpose flour
- 2 tablespoons smoked paprika
- 1 tablespoon ground cayenne pepper
- 2 teaspoons garlic powder
For the Mayo Sauce
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon hot sauce
- ½ teaspoon ground cayenne pepper
For the Sandwiches
- 4 brioche buns
- Shredded iceberg lettuce
- 1 large tomato sliced
- 1 small red onion sliced
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Instructions
- Add the chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag. Toss and shake to coat the chicken.4 boneless, skinless chicken thighs, ½ cup buttermilk, ¼ cup hot sauce, 2 teaspoons kosher salt
- Let the chicken marinate in the refrigerator for at least 4 hours or overnight.
- Heat 1½ inches of canola oil in a Dutch oven or large pot to 350°F.Canola oil
- In a wide bowl, combine the flour, remaining 1 teaspoon salt, smoked paprika, cayenne pepper, and garlic powder. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.1½ cups all-purpose flour, 2 tablespoons smoked paprika, 1 tablespoon ground cayenne pepper, 2 teaspoons garlic powder
- Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
- Make the spicy mayo by combining all ingredients in a small bowl.½ cup mayonnaise, 1 tablespoon honey, 1 tablespoon hot sauce, ½ teaspoon ground cayenne pepper
- Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with shredded lettuce, tomato, fried chicken, red onion and the top bun.4 brioche buns, Shredded iceberg lettuce, 1 large tomato, 1 small red onion
How to Make a Spicy Chicken Sandwich Step by Step
Marinate the Chicken: Add 4 boneless, skinless chicken thighs, ½ cup of buttermilk, ¼ cup of hot sauce, and 1 teaspoon kosher salt to a large resealable bag. Toss and shake to coat the chicken. Let the chicken marinate in the refrigerator for at least 4 hours or overnight.
Dredge the Chicken: Heat 1½ inches of canola oil in a Dutch oven or large pot to 350°F. In a wide bowl, combine 1½ cups of all-purpose flour, the remaining 1 teaspoon salt, 2 tablespoons of smoked paprika, 1 tablespoon of cayenne pepper, and 2 teaspoons of garlic powder. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
Fry the Chicken: Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
Make the Sauce: Make the spicy mayo by combining ½ cup of mayonnaise, 1 tablespoon of honey, 1 tablespoon of hot sauce, and ½ teaspoon of ground cayenne pepper in a small bowl.
Assemble the Sandwiches: Assemble sandwiches by spreading the open sides of 4 toasted brioche buns with sauce. Top the bottom bun with shredded lettuce, tomato slices, fried chicken, red onion slices and the top bun.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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