Crispy Spicy Chicken Sandwich
There are some meals that just hit the spot, and a truly great Crispy Spicy Chicken Sandwich is one of them. Forget the takeaway version; the satisfaction of creating this masterpiece in your own kitchen is unbeatable. We’re talking about chicken that’s genuinely juicy on the inside with a craggy, flavourful, and shatteringly crisp coating. It’s all tucked into a soft brioche bun with a tangy, spicy sauce and crisp pickles that cut through the richness. I’ve been making this for over 6 years, and it never disappoints; it’s the recipe my family requests for a special weekend lunch.
What sets this recipe apart is the attention to detail at each stage. We start with a buttermilk marinade, which isn’t just for show – it tenderises the chicken beautifully, ensuring every bite is succulent. Then comes the double-dredge in a seasoned flour mixture packed with smoky paprika, garlic, and a proper kick of cayenne. This method is the secret to that ultra-crisp texture we’re all chasing. The final touch is a creamy, spicy mayonnaise that brings everything together.
This is the kind of recipe that works wonderfully for a relaxed Saturday evening, or when you want to make something a bit special for friends without spending hours in the kitchen. It’s a hands-on cook, but every step is straightforward and incredibly rewarding. If you love a good chicken sandwich, this recipe will show you how to make one that’s truly exceptional.
Recipe Overview
This recipe guides you through creating the ultimate Crispy Spicy Chicken Sandwich from scratch. Expect incredibly tender chicken from a buttermilk brine, a craggy and crunchy spiced coating, and a zesty homemade spicy mayonnaise. After testing various spice blends, I found that the combination of smoked paprika and cayenne pepper gives a deep, rounded heat rather than just a sharp burn. The result is a balanced, deeply savoury, and satisfying sandwich.
- Prep Time: 20 minutes (plus at least 2 hours marinating)
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus marinating time)
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Crispy Spicy Chicken Sandwich
- Authentic Texture and Flavour: The double-dredging technique creates a genuinely craggy, crunchy crust, while the buttermilk marinade results in exceptionally tender and flavourful chicken. The spice blend offers a smoky heat that builds with each bite.
- Comes Together in About 35 Minutes: Once the chicken has marinated, the active cooking and assembly are surprisingly swift. It’s an ideal recipe for when you want a showstopper meal without a full day of cooking.
- A Truly Flexible Recipe: You are in complete control of the heat. Add more cayenne or a pinch of chilli flakes to the flour for a fiercer kick, or dial it back for a milder version. You can also switch up the toppings – try adding some crisp lettuce or a slice of sharp cheddar.
- Great for Casual Gatherings: This sandwich always gets compliments when I make it for friends watching a match or for a casual weekend get-together. It feels indulgent and special.
- Family Tested and Approved: My teenagers adore this recipe. They say it’s better than any fried chicken they’ve had out, which is high praise indeed! For a less spicy version for younger kids, I just omit the cayenne from one of the chicken breasts.
Ingredients You’ll Need
For the best results, try to use good quality chicken breasts and fresh spices. I find that using a good, thick buttermilk makes a real difference to the marinade. I often use Tims Dairy buttermilk as it has a lovely consistency. Don’t be tempted to skip the pickle brine in the marinade; it’s a secret ingredient that adds a fantastic tangy depth.
- For the Buttermilk Marinade:
- 4 boneless, skinless chicken breasts (around 150g each)
- 250ml buttermilk
- 2 tbsp pickle brine (from a jar of dill pickles)
- 1 tsp salt
- 1/2 tsp black pepper
- For the Spiced Flour Coating:
- 250g plain flour
- 2 tbsp cornflour
- 2 tsp smoked paprika
- 1-2 tsp cayenne pepper (adjust to your spice preference)
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- For the Spicy Sauce:
- 120g good quality mayonnaise
- 2 tbsp sriracha or your favourite hot sauce
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- For Frying and Assembly:
- 1 litre vegetable or sunflower oil, for frying
- 4 brioche buns, toasted
- Dill pickles, sliced
Sophia’s Tip: If you can’t find buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 250ml of whole milk. Let it stand for 5-10 minutes until it curdles slightly. It works beautifully.
How to Make The Best Crispy Spicy Chicken Sandwich
The process is broken down into three main stages: marinating the chicken, creating the crispy coating, and frying to perfection. Take your time with the dredging stage – this is where the magic happens for that ultra-crisp finish.
- Prepare and Marinate the Chicken: Place each chicken breast between two sheets of baking parchment and gently pound it with a rolling pin or meat mallet to an even thickness of about 2cm. In a medium bowl, whisk together the buttermilk, pickle brine, 1 tsp salt, and 1/2 tsp pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 8 hours for maximum tenderness.
- Mix the Spiced Flour: In a wide, shallow dish, combine the plain flour, cornflour, smoked paprika, cayenne pepper, garlic powder, onion powder, 2 tsp salt, and 1 tsp black pepper. Whisk thoroughly to ensure all the spices are evenly distributed.
- Make the Spicy Sauce: While the chicken marinates, prepare the sauce. In a small bowl, simply mix the mayonnaise, sriracha, smoked paprika, and lemon juice until smooth. Cover and pop it in the fridge until you’re ready to serve. This gives the flavours time to meld together. If you’re a fan of punchy sauces, my Bang Bang Chicken Thighs recipe has another sauce you might love.
- Dredge the Chicken (The Double-Dip): Set up your dredging station. Take one piece of chicken from the marinade, letting the excess drip off but don’t wipe it dry. Press it firmly into the flour mixture, coating all sides. Then, dip it *back* into the buttermilk marinade for a second, and then a final time back into the flour. Really press the flour on to create a thick, craggy coating. I find this double-dip is essential for that extra-crispy result. Set the coated chicken on a wire rack and repeat with the remaining pieces. Let them rest for 10-15 minutes – this helps the coating adhere properly during frying.
- Heat the Oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 5cm. Heat the oil over a medium-high heat to 175°C (350°F). Use a cooking thermometer for accuracy; maintaining the right oil temperature is key to crispy, not greasy, chicken.
- Fry the Chicken: Carefully place two pieces of chicken into the hot oil, ensuring you don’t overcrowd the pan. Fry for 4-6 minutes on each side, until deep golden brown, crisp, and cooked through. The internal temperature should reach 74°C (165°F). You can find more information about cooking chicken safely on the Food Standards Agency website. Remove the cooked chicken with tongs and place it on a clean wire rack to drain. Let the oil come back to temperature before frying the next batch.
- Assemble Your Sandwich: Lightly toast the brioche buns. Spread a generous amount of the spicy sauce on both the top and bottom bun. Place the hot, crispy chicken on the bottom bun, top with a few slices of dill pickle, and place the top bun on. Serve immediately while the chicken is at its crispy best.
Tips From My Kitchen
- Temperature Control is Crucial: The single most important factor for crispy fried chicken is oil temperature. Too low, and the chicken will absorb oil and become greasy. Too high, and the coating will burn before the chicken is cooked. A digital thermometer is your best friend here.
- The Secret Step for Adhesion: I learned that letting the coated chicken rest on a wire rack for 10-15 minutes before frying is a game-changer. This short rest allows the flour coating to hydrate and form a sort of ‘paste’, which sticks to the chicken much better when it hits the hot oil.
- Make-Ahead Advice: You can marinate the chicken for up to 8 hours in the fridge. The spicy sauce can be made a day in advance and stored in an airtight container in the fridge – the flavours will be even better. For best results, the chicken should always be fried just before serving.
- Storage and Reheating: If you have leftovers, store the cooked chicken fillets and sauce separately in the fridge for up to 2 days. To reheat the chicken and revive its crispiness, place it on a rack in an oven preheated to 200°C (180°C fan) for 10-15 minutes.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. Here are a few variations that work really well:
- Extra Spicy Nashville-Style: After frying, make a spicy oil by mixing 2 tablespoons of the hot frying oil with 1 tablespoon of cayenne pepper, 1 teaspoon of brown sugar, and a pinch of garlic powder. Brush this glaze over the hot fried chicken for an intense, Nashville-inspired heat.
- Crispy Tofu Sandwich: For a vegetarian version, press a block of extra-firm tofu to remove as much water as possible. Cut it into thick slabs and marinate and fry it using the exact same method. The coating becomes wonderfully crisp against the soft tofu.
- Switch the Protein: This recipe is also fantastic with thin, boneless pork loin steaks or thick-cut turkey breast fillets. Just adjust the cooking time accordingly to ensure they are cooked through. It creates a whole new kind of sandwich experience.
What to Serve With Your Crispy Spicy Chicken Sandwich
A sandwich this good deserves equally delicious sides. We like to make a proper meal of it with a few complementary dishes.
- Creamy Coleslaw: A simple, creamy, and tangy coleslaw provides a cool, crunchy contrast to the spicy, hot chicken. It’s a classic pairing for a reason.
- Skin-on Fries: Well-seasoned, crispy skin-on fries or sweet potato fries are a natural partner. If you’re feeling a bit more adventurous, my Cheeseburger Lasagna Recipe shows how to make a really satisfying, hearty meal.
- A Refreshing Drink: A cold, crisp lager or a sharp, cloudy lemonade cuts through the richness of the fried chicken perfectly.
Frequently Asked Questions
Crispy Spicy Chicken Sandwich
Ingredients
Method
- Prepare and Marinate the Chicken: Place each chicken breast between two sheets of baking parchment and gently pound it with a rolling pin or meat mallet to an even thickness of about 2cm. In a medium bowl, whisk together the buttermilk, pickle brine, 1 tsp salt, and 1/2 tsp pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 8 hours for maximum tenderness.
- Mix the Spiced Flour: In a wide, shallow dish, combine the plain flour, cornflour, smoked paprika, cayenne pepper, garlic powder, onion powder, 2 tsp salt, and 1 tsp black pepper. Whisk thoroughly to ensure all the spices are evenly distributed.
- Make the Spicy Sauce: While the chicken marinates, prepare the sauce. In a small bowl, simply mix the mayonnaise, sriracha, smoked paprika, and lemon juice until smooth. Cover and pop it in the fridge until you're ready to serve. This gives the flavours time to meld together. If you're a fan of punchy sauces, my Bang Bang Chicken Thighs recipe has another sauce you might love.
- Dredge the Chicken (The Double-Dip): Set up your dredging station. Take one piece of chicken from the marinade, letting the excess drip off but don't wipe it dry. Press it firmly into the flour mixture, coating all sides. Then, dip it *back* into the buttermilk marinade for a second, and then a final time back into the flour. Really press the flour on to create a thick, craggy coating. I find this double-dip is essential for that extra-crispy result. Set the coated chicken on a wire rack and repeat with the remaining pieces. Let them rest for 10-15 minutes – this helps the coating adhere properly during frying.
- Heat the Oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 5cm. Heat the oil over a medium-high heat to 175°C (350°F). Use a cooking thermometer for accuracy; maintaining the right oil temperature is key to crispy, not greasy, chicken.
- Fry the Chicken: Carefully place two pieces of chicken into the hot oil, ensuring you don't overcrowd the pan. Fry for 4-6 minutes on each side, until deep golden brown, crisp, and cooked through. The internal temperature should reach 74°C (165°F). You can find more information about cooking chicken safely on the Food Standards Agency website. Remove the cooked chicken with tongs and place it on a clean wire rack to drain. Let the oil come back to temperature before frying the next batch.
- Assemble Your Sandwich: Lightly toast the brioche buns. Spread a generous amount of the spicy sauce on both the top and bottom bun. Place the hot, crispy chicken on the bottom bun, top with a few slices of dill pickle, and place the top bun on. Serve immediately while the chicken is at its crispy best.
Notes
I really hope you give this Crispy Spicy Chicken Sandwich a go. It’s one of those recipes that, once you make it, becomes a firm favourite. It takes a little effort, but the results are so worth it. Let me know how you get on in the comments below – I’d love to hear if you enjoyed it as much as we do!
– Sophia
