If you love heat and crave crunch, my spicy chicken sandwich is about to be your new favorite! I coat juicy chicken thighs in a bold, spicy breading, fry them until irresistibly crispy, and stack them on a bun with a generous slather of 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 Crispy Chicken Sandwich
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!
I wanted this sandwich to rival my favorite fast food version–the famous Popeyes chicken sandwich. And it had to be extra crunchy and full of flavor. After testing a few methods, this version became my go-to: marinated chicken thighs (hello, juicy!), a seasoned flour coating with cayenne and paprika, and a spicy mayo spread that takes it over the top. My whole family loves these!
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Marinate for Maximum Flavor
For the juiciest results, marinate your chicken thighs in buttermilk for at least 4 hours, although overnight is even better! The acid in the buttermilk helps tenderize the meat while infusing it with flavor. Don’t skip this step if you want your spicy chicken sandwich to be as moist and flavorful as possible.
Spicy Chicken Sandwich Recipe
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
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)
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
Notes
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Spicy Chicken Sandwich Step by Step
Prep: Since we’re starting with marinating, you’ll just need the ingredients for the fried chicken. Save the mayo sauce ingredients and the toppings for later.
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.
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 or in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating in a 400°F oven on a wire rack set in a baking sheet for 12-15 minutes. Then assemble the sandwiches as desired with fresh buns!
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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