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Spicy Chicken Sandwich with Creamy Homemade Sauce

Spicy Chicken Sandwich with Creamy Homemade Sauce That Thrills

Delicious and easy to make, this Spicy Chicken Sandwich with Creamy Homemade Sauce is perfect for family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts or Thighs Thighs for juiciness or breasts for a leaner option.
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar or lemon juice.
  • 1 teaspoon Paprika Adds smoky depth.
  • 1 teaspoon Cayenne Pepper Adjust to your desired spice level.
  • 1 teaspoon Garlic Powder Boosts flavor profile.
  • 1 teaspoon Onion Powder Boosts flavor profile.
For the Coating
  • 1 cup All-Purpose Flour Key for that satisfying crunch.
  • 1 4 tablespoons Cornstarch Helps achieve extra crispiness.
  • 2 cups Vegetable Oil For frying; heat to 350°F.
For the Creamy Sauce
  • 1 cup Mayonnaise Creamy base for the sauce.
  • 1/2 cup Sour Cream Balances the richness.
  • 1 tablespoon Hot Sauce Tailor the amount to your preference.
  • 1 tablespoon Lemon Juice Adds refreshing acidity.
  • 1 tablespoon Honey Optional for sweetness.
For Assembly
  • 4 pieces Brioche Buns Soft and buttery.
  • 1 cup Lettuce Choose your favorite leafy greens.
  • 1 cup Pickles Customize with your preferred style.

Equipment

  • Heavy skillet
  • Shallow Dish
  • mixing bowl
  • wire rack

Method
 

Preparation Steps
  1. Marinate the Chicken: Begin by pounding the boneless skinless chicken to ½-inch thickness. In a bowl, mix buttermilk, hot sauce, paprika, cayenne pepper, garlic powder, and onion powder. Submerge the chicken in this mixture and let it marinate in the refrigerator for at least 1 hour, or overnight.
  2. Prepare the Dredge: In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly.
  3. Heat the Oil: In a heavy skillet, pour enough vegetable oil to reach about 1 inch deep and heat it to 350°F.
  4. Coat the Chicken: Remove the chicken from the buttermilk mixture, dredge in the flour mixture, pressing firmly to coat. Optionally, double-coat the chicken.
  5. Fry the Chicken: Carefully fry the coated chicken in hot oil, cooking for 4–6 minutes per side. Drain on a wire rack.
  6. Mix the Sauce: In a small mixing bowl, whisk together mayonnaise, sour cream, hot sauce, lemon juice, and a pinch of salt and pepper until smooth.
  7. Toast the Buns: Lightly char the brioche buns on a hot skillet or grill until golden. Spread the creamy sauce on both halves.
  8. Assemble the Sandwich: Layer the fried chicken on the bottom half of the toasted bun. Top with lettuce and pickles. Place the top bun over the fillings.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 1000mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

Don't skip the marinade for maximum flavor. Maintain oil temperature for crispy chicken. Store leftovers properly to maintain freshness.

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