There are some meals that just hit the spot, and a truly great homemade spicy chicken sandwich is one of them. It’s that unbeatable combination of textures and flavours: the audibly crunchy coating giving way to incredibly juicy chicken, the slow-building heat from the spices, and the cool, creamy sauce that ties it all together. Forget disappointing takeaways; this spicy chicken sandwich recipe gives you that restaurant-quality experience right in your own kitchen. This is my go-to recipe when I need something that feels special on a Friday night but doesn’t take hours to prepare.

What makes this particular chicken sandwich recipe stand out is the attention to detail at every step. We start with a buttermilk marinade, which is non-negotiable in my book for tender, flavourful chicken. Then comes the coating – a carefully seasoned flour mixture that we press on firmly to create those glorious craggy, crispy bits when it hits the hot oil. The final piece of the puzzle is the homemade spicy mayo, a simple but essential sauce that you can tweak to your exact heat preference. It’s a brilliant recipe for a weekend lunch, a casual dinner, or whenever you want to treat yourself to an exceptional homemade sandwich.

Recipe Overview

This recipe walks you through creating the ultimate spicy fried chicken sandwich from scratch. We focus on a buttermilk marinade to ensure the chicken is tender and juicy, a double-dredge technique for an extra crispy coating, and a simple, zesty spicy sauce to balance the heat. I’ve found that letting the chicken marinate for at least four hours makes a world of difference to the final texture, so a little planning pays off handsomely.

• Prep Time: 20 minutes (plus 4 hours marinating)
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus marinating)
• Servings: 4 sandwiches
• Difficulty: Medium

Why You’ll Love This Spicy Chicken Sandwich Recipe

• Incredibly Juicy & Crispy: The buttermilk brine tenderises the chicken from the inside out, while the specific dredging technique creates a wonderfully crunchy, craggy exterior that stays crisp.
• Comes Together in Under 40 Minutes: Once the chicken is marinated, the active cooking process is surprisingly fast. It’s a great option for an evening when you want something satisfying without spending all night at the stove.
• Completely Customisable Heat: You are in full control of the spice. The recipe provides a medium heat level, but you can easily dial the cayenne pepper up or down in both the coating and the sauce to suit your taste.
• Works Beautifully for a Casual Get-Together: This is the kind of food that always gets compliments. Set up a little assembly station with buns, lettuce, pickles, and sauce, and let your friends build their own perfect spicy chicken sandwich.
• A Proven Family Favourite: I make this at least once a month, and it vanishes every time. Even my partner, who isn’t a huge fan of fried food, agrees this homemade version is on another level. If you enjoy this, you’ll probably also love my Bacon Brown Sugar Chicken Tenders for another fun chicken night.

Spicy Chicken Sandwich Recipe

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, I highly recommend using boneless, skinless chicken thighs. They have a little more fat than breast meat, which keeps them incredibly moist during frying and adds a richer flavour. For the hot sauce in the spicy mayo, I almost always use Frank’s RedHot Original – its tangy, vinegar-forward profile is just right and doesn’t overpower the other ingredients.

• For the Marinade:
• 4 boneless, skinless chicken thighs (around 150g each)
• 250ml buttermilk
• 1 tbsp hot sauce
• 1 tsp salt
• For the Spiced Flour Coating:
• 200g plain flour
• 2 tbsp cornflour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp cayenne pepper (adjust to your preference)
• 2 tsp black pepper, freshly ground
• 2 tsp salt
• For Assembling the Sandwich:
• 1 litre vegetable or sunflower oil, for frying
• 4 brioche buns, toasted
• Dill pickle slices
• Crisp lettuce (like iceberg or little gem)
• For the Spicy Mayo:
• 150g good quality mayonnaise
• 2-3 tbsp hot sauce (like Frank’s RedHot)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Sara’s Tip: If you don’t have buttermilk, you can make a quick substitute. Simply add 1 tablespoon of lemon juice or white vinegar to 250ml of whole milk, stir, and let it sit for 5-10 minutes until it curdles slightly. It works like a charm!

How to Make This Spicy Chicken Sandwich Recipe

The process is straightforward. We’ll marinate the chicken first, then prepare our dredging station and sauce while it rests. The key is to have everything ready to go before you start frying, as things move quickly once the chicken hits the oil.

1. Marinate the Chicken: Place the chicken thighs in a shallow dish or a reusable food bag. In a separate bowl, whisk together the buttermilk, 1 tbsp of hot sauce, and 1 tsp of salt. Pour this mixture over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or up to 24 hours for the most tender results.
2. Prepare the Spicy Mayo: While the chicken marinates, make the sauce. In a small bowl, combine the mayonnaise, 2-3 tbsp of hot sauce, garlic powder, and smoked paprika. Stir until smooth. Taste and add more hot sauce if you like it spicier. Cover and pop it in the fridge until you’re ready to serve.
3. Set Up the Dredging Station: In a wide, shallow bowl or dish, whisk together the plain flour, cornflour, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt. This is your spiced flour coating. Remove the chicken from the marinade, letting any excess drip off, but don’t pat it dry.
4. Coat the Chicken: This is the most important step for a crispy coating! Take one piece of chicken and dredge it thoroughly in the spiced flour, pressing down firmly to make sure the flour adheres everywhere. Transfer it back into the buttermilk marinade for just a second, then dredge it *again* in the flour mixture, pressing firmly once more. This double-dredge creates an ultra-crispy crust. Set the coated chicken on a wire rack and repeat with the remaining thighs.
5. Heat the Oil: Pour the oil into a large, heavy-bottomed pan or Dutch oven until it’s about 4-5 cm deep. Heat it over a medium-high heat to 175°C (350°F). What works best for me is using a cooking thermometer for accuracy, but you can test it by dropping a tiny bit of the flour mixture in – if it sizzles vigorously, the oil is ready.
6. Fry the Chicken: Carefully place 2 pieces of chicken into the hot oil, ensuring you don’t overcrowd the pan. Fry for about 4-6 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C (165°F) according to the Food Standards Agency.
7. Rest and Assemble: Remove the cooked chicken from the oil with tongs and let it rest on a clean wire rack. This allows excess oil to drip off and keeps the bottom from getting soggy. Repeat with the remaining chicken.
8. Build Your Sandwich: It’s time to assemble your masterpiece! Lightly toast your brioche buns. Spread a generous layer of the spicy mayo on the bottom bun. Top with a piece of crispy fried chicken, a few dill pickle slices, and some crisp lettuce. Add the top bun and serve immediately while it’s hot and crunchy.

Tips From My Kitchen

• Temperature Control is Key: Maintaining the oil temperature around 175°C is crucial. If it’s too low, the chicken will absorb too much oil and become greasy. If it’s too high, the coating will burn before the chicken is cooked. Use a thermometer and adjust the heat as needed between batches.
• The Secret to Craggy Crust: I learned that adding a tablespoon of the wet buttermilk marinade into your dry flour mixture and mixing it with your fingertips creates little clumps. These clumps stick to the chicken during dredging and create an extra-craggy, super-crispy texture.
• Make-Ahead components: You can make the spicy mayo up to 3 days in advance and keep it in an airtight container in the fridge. You can also mix the dry flour coating ahead of time. The chicken benefits from a long marinade, so that’s a perfect prep step to do the day before.
• Storage: This spicy chicken sandwich is best enjoyed fresh. However, if you have leftover cooked chicken, store it in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or an oven at 200°C (180°C fan) for 10-15 minutes to revive its crispiness. Avoid the microwave!

Equipment You’ll Need

You don’t need any highly specialised equipment for this homemade chicken sandwich, just some kitchen basics.

• Large, heavy-bottomed frying pan, skillet, or Dutch oven
• Kitchen thermometer (highly recommended for frying)
• Tongs
• Wire rack
• Shallow bowls or dishes for dredging
• Mixing bowls

What to Serve With This Spicy Chicken Sandwich

While this sandwich is a star on its own, a few well-chosen sides can turn it into a fantastic meal.

• Classic Coleslaw: A creamy, crunchy coleslaw offers a refreshing, cool contrast to the heat and richness of the fried chicken. Its tanginess cuts through the fat beautifully.
• Sweet Potato Fries: The slight sweetness of the fries provides a wonderful balance to the savoury and spicy notes of the sandwich. For an extra treat, serve them with some of the leftover spicy mayo for dipping! If you’re a fan of spicy flavours, you’ll also adore my Bang Bang Chicken Thighs recipe.
• A Crisp Lager or IPA: The carbonation and crispness of a good lager cuts through the richness of the fried chicken, while the hoppy notes of an IPA can stand up to and complement the spice.

Frequently Asked Questions

Spicy Chicken Sandwich Recipe

A perfectly crispy, juicy fried chicken sandwich featuring a tangy buttermilk marinade and a zesty homemade spicy mayo, all served on a soft brioche bun.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 985

Ingredients Method Notes

Ingredients

  

For the Marinade

• 4 boneless skinless chicken thighs (around 150g each)
• 250 ml buttermilk
• 1 tbsp hot sauce
• 1 tsp salt

For the Spiced Flour Coating

• 200 g plain flour
• 2 tbsp cornflour
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp cayenne pepper adjust to your preference
• 2 tsp black pepper freshly ground
• 2 tsp salt

For Assembling the Sandwich

• 1 litre vegetable or sunflower oil for frying
• 4 brioche buns toasted
• Dill pickle slices
• Crisp lettuce like iceberg or little gem

For the Spicy Mayo

• 150 g good quality mayonnaise
• 2-3 tbsp hot sauce like Frank's RedHot
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Method

 

1. Marinate the Chicken: Place the chicken thighs in a shallow dish or a reusable food bag. In a separate bowl, whisk together the buttermilk, 1 tbsp of hot sauce, and 1 tsp of salt. Pour this mixture over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or up to 24 hours for the most tender results.
2. Prepare the Spicy Mayo: While the chicken marinates, make the sauce. In a small bowl, combine the mayonnaise, 2-3 tbsp of hot sauce, garlic powder, and smoked paprika. Stir until smooth. Taste and add more hot sauce if you like it spicier. Cover and pop it in the fridge until you're ready to serve.
3. Set Up the Dredging Station: In a wide, shallow bowl or dish, whisk together the plain flour, cornflour, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt. This is your spiced flour coating. Remove the chicken from the marinade, letting any excess drip off, but don't pat it dry.
4. Coat the Chicken: This is the most important step for a crispy coating! Take one piece of chicken and dredge it thoroughly in the spiced flour, pressing down firmly to make sure the flour adheres everywhere. Transfer it back into the buttermilk marinade for just a second, then dredge it *again* in the flour mixture, pressing firmly once more. This double-dredge creates an ultra-crispy crust. Set the coated chicken on a wire rack and repeat with the remaining thighs.
5. Heat the Oil: Pour the oil into a large, heavy-bottomed pan or Dutch oven until it's about 4-5 cm deep. Heat it over a medium-high heat to 175°C (350°F). What works best for me is using a cooking thermometer for accuracy, but you can test it by dropping a tiny bit of the flour mixture in – if it sizzles vigorously, the oil is ready.
6. Fry the Chicken: Carefully place 2 pieces of chicken into the hot oil, ensuring you don't overcrowd the pan. Fry for about 4-6 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C (165°F) according to the Food Standards Agency.
7. Rest and Assemble: Remove the cooked chicken from the oil with tongs and let it rest on a clean wire rack. This allows excess oil to drip off and keeps the bottom from getting soggy. Repeat with the remaining chicken.
8. Build Your Sandwich: It's time to assemble your masterpiece! Lightly toast your brioche buns. Spread a generous layer of the spicy mayo on the bottom bun. Top with a piece of crispy fried chicken, a few dill pickle slices, and some crisp lettuce. Add the top bun and serve immediately while it's hot and crunchy.

Notes

For the most tender and flavorful chicken, marinate for the full 24 hours. The spicy mayo can also be made a day in advance and stored in the fridge.

I really hope you give this spicy chicken sandwich recipe a go. It takes a little more effort than just grabbing a takeaway, but the results are so worth it. The satisfaction of biting into that perfectly crispy, juicy, and flavourful sandwich you made yourself is just unbeatable. If you try it, I’d love to hear how it turned out for you in the comments below!

Happy cooking,
Sara