Spicy Crispy Chicken Sandwich Recipe

Pound and Brine

Trim any fat from the chicken breasts and butterfly or halve each breast to make 2 even cutlets (aim for about 1/2-inch thickness). Place chicken in a shallow dish. Whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Pour over chicken, cover, and refrigerate for at least 1 hour and up to 8 hours (longer yields more tender, flavorful meat).

Bring to Room Temp

About 20–30 minutes before frying, remove the chicken from the refrigerator to bring it closer to room temperature while you prepare the breading and oil.

In a large shallow bowl or rimmed baking sheet, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly so the spices are evenly distributed.

Set up an assembly area: the bowl with flour mixture for dredging and a second shallow dish for the drained buttermilk chicken (reserve the buttermilk marinade). For an extra-crispy double-coat, dredge each piece first in the flour mixture, then dip lightly back into a small amount of reserved buttermilk (or a beaten egg if you prefer), then dredge again in the flour mixture, pressing the flour onto the surface to form a thick coating.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 to 2 inches (approximately 3–4 cups depending on your pan). Attach a thermometer and heat oil to 350°F (175°C).

Shake off excess buttermilk from each dredged chicken piece. Carefully lower chicken into the hot oil in batches without crowding. Fry at 325–350°F (160–175°C) so the crust browns without burning — adjust heat to maintain temperature. Fry for about 5–7 minutes per side (total 10–14 minutes), turning once, until coating is deep golden brown and internal temperature reaches 165°F (74°C).

Transfer cooked chicken to a wire rack set over a baking sheet and let rest 5 minutes. If you want extra-crisp texture, place in a 200°F (95°C) oven for a few minutes while finishing remaining pieces.

While the chicken rests, whisk together mayonnaise, sriracha, lemon juice, honey, and 1/4 tsp kosher salt in a small bowl until smooth. Taste and adjust heat or sweetness to your preference.

Butter the cut sides of the buns and toast in a skillet or griddle over medium heat until golden, about 1–2 minutes per side.

Spread a generous layer of spicy mayo on both the top and bottom bun. Place lettuce on the bottom bun to protect the bread from soggy juices, add the fried chicken, top with tomato slices, pickles, and shredded cabbage if using. Crown with the top bun.

Serve immediately with extra hot sauce or pickles on the side.