Spicy Chicken Sandwich Recipe

a spicy chicken sandwich on parchment paper.

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This spicy chicken sandwich is fried to golden perfection and topped with homemade spicy mayo. It really brings the heat!

Prep Time4 30

Cook Time30

Total Time5

Course: Dinner, lunch, Main Course, Sandwiches

Cuisine: American

Servings: sandwiches

Calories: 1066kcal

Author: Becky Hardin

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

*I like boneless, skinless chicken thighs for the juiciest sandwiches, but breasts will also work.

Tips:

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.

Storage: Store the spicy fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. The mayo sauce will keep in the refrigerator for up to 5 days.

Nutrition