If you’re craving a sandwich that delivers serious crunch, bold heat, and creamy richness, this Spicy Chicken Sandwich with Creamy Homemade Sauce is exactly what you need. Juicy chicken is marinated in a tangy buttermilk and hot sauce blend, coated in a seasoned crispy crust, and fried until golden perfection. The creamy homemade sauce ties everything together with garlicky, smoky goodness.
Whether you’re cooking for guests or indulging in a comfort-food moment, this sandwich brings restaurant-quality flavor straight to your kitchen.
Ingredients You’ll Need
Each ingredient plays an important role in building layers of flavor and texture—from the tender chicken to the crispy coating and silky sauce.
Chicken & Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 2 tablespoons hot sauce
Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
Creamy Homemade Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon paprika
- 1 teaspoon hot sauce
For Assembly
- 4 brioche or sesame burger buns
- 8 dill pickle slices
- 1 cup shredded lettuce or greens (optional)
How to Make Spicy Chicken Sandwich with Creamy Homemade Sauce
Step 1: Marinate the Chicken
In a bowl, whisk together the buttermilk and hot sauce. Add the chicken and ensure it’s fully coated. Cover and refrigerate for at least 1 hour, or overnight for maximum tenderness and flavor.
Step 2: Prepare the Coating
In a shallow dish, mix flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. Stir well to evenly distribute the seasoning.
Step 3: Double Dredge
Remove the chicken from the marinade, letting excess drip off. Dredge in the flour mixture, dip briefly back into the marinade, then dredge again. This double coating guarantees an ultra-crispy crust.
Step 4: Fry Until Golden
Heat oil in a deep skillet to 350°F (175°C). Fry chicken for 4–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a wire rack and rest for 5 minutes.
Step 5: Make the Creamy Sauce
In a small bowl, whisk together mayonnaise, Dijon mustard, minced garlic, paprika, and hot sauce until smooth. Adjust seasoning to taste.
Step 6: Assemble the Sandwich
Toast the buns lightly. Layer pickles on the bottom bun, add the crispy chicken, spoon on plenty of sauce, and finish with lettuce if using. Top with the bun and serve immediately.
How to Serve
Garnishes
Extra pickles, cracked black pepper, or a sprinkle of fresh herbs like parsley or chives add flavor and visual appeal.
Side Dishes
Serve with French fries, sweet potato wedges, coleslaw, or a fresh green salad for balance.
Creative Presentation
Turn these into sliders using mini buns or serve sliced sandwiches on a platter with extra sauce for dipping.
Make Ahead & Storage
Storing Leftovers
Store chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Freezing
Cooked chicken can be frozen for up to 1 month. Avoid freezing buns and sauce.
Reheating
Reheat chicken in a 350°F oven for 10 minutes on a wire rack to restore crispiness. Avoid microwaving.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier. Be careful not to overcook breasts.
How spicy is this sandwich?
It has a balanced kick. Adjust cayenne and hot sauce to your preference.
Can I make it gluten-free?
Yes, use a gluten-free flour blend and check all ingredient labels.
Can I bake instead of fry?
Yes, bake at 425°F on a wire rack and spray lightly with oil, though frying gives the best crunch.
How long should I marinate the chicken?
At least 1 hour, but overnight gives the best flavor.
Final Thoughts
This Spicy Chicken Sandwich with Creamy Homemade Sauce is comfort food at its finest—crispy, juicy, bold, and incredibly satisfying. It’s easy enough for a weeknight and impressive enough for guests. One bite, and it’ll earn a permanent spot in your recipe rotation.
