Spicy Chicken Sandwich Recipe

Prep and brine

Butterfly or pound each chicken breast to an even thickness about 1/2 inch. Place breasts in a shallow bowl or zip-top bag with buttermilk and 1 tablespoon hot sauce. Cover and refrigerate at least 1 hour (or up to 4 hours).

Make the dredge

In a wide shallow bowl or pie plate, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper.

Prepare egg wash

Crack 2 eggs into a separate shallow bowl and whisk until smooth.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off. Dip each piece into the egg, then press firmly into the seasoned flour mixture, coating completely. For extra-crispy crust, dip once more into the egg and again into the flour (double dredge). Set on a wire rack while you heat the oil.

Heat oil and fry

Pour neutral oil into a heavy skillet (cast-iron preferred) to reach about 1/3 inch depth. Heat over medium-high until a thermometer reads 350°F (175°C) or until a pinch of flour sizzles immediately. Carefully add the breaded chicken, cooking 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed and maintain oil temperature between 325–350°F. Transfer cooked chicken to a wire rack set over a sheet pan and let rest 5 minutes.

While chicken rests, make the sauce. In a small bowl combine mayonnaise, chopped pickled jalapeños, lime juice, and sriracha. Taste and adjust heat or acidity. In a separate small bowl gently stir the lingonberry jam with the optional whole lingonberries if using to loosen it slightly so it spreads easily.

To combine flavors (optional): mix 1 tablespoon lingonberry jam into half of the spicy mayo for a sweet-heat spread, leaving the remaining jam to dollop on the sandwich for texture contrast.

Toast the rolls: Heat a skillet over medium. Lightly butter cut sides of the onion rolls and toast buttered sides until golden, about 1–2 minutes.

Season lettuce: Toss lettuce leaves with 1/4 teaspoon kosher salt and a pinch (1/8 tsp) black pepper to taste.

Build the sandwich: Spread a generous layer (about 1–1 1/2 tablespoons) of spicy mayo on the bottom bun. Place 1–2 lettuce leaves on the mayo, then set a fried chicken breast on top. Spoon 1 tablespoon lingonberry jam (or jam-mayo mixture) over the chicken, then top with 3 pickled jalapeño slices (more if you want extra heat). Finish with the top bun. Repeat for the second sandwich.

Serve: Let sandwiches rest 1 minute, then serve immediately while chicken remains hot and crusty. Provide extra lingonberry jam and pickled jalapeños on the side if desired.