Spicy Chicken Sandwich Recipe

Prepare chicken

If chicken breasts are thick, butterfly each into two thinner cutlets or pound between plastic wrap to about 1/2-inch thickness. Season both sides lightly with 1/2 teaspoon kosher salt and a pinch of black pepper.

Marinate

In a medium bowl combine buttermilk and 2 tablespoons hot sauce. Add chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and infuses heat.

Make dredge

In a shallow wide dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly combined.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) to reach roughly 1/4-1/2 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or a small bit of flour sizzles immediately when dropped in.

Dredge and fry

Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the flour into the meat to form a good coating. Shake off excess and set on a rack. Repeat with remaining pieces. Fry the cutlets 1–2 at a time (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm. If necessary, finish remaining cutlets.

Make sauce: In a small bowl combine mayonnaise, sriracha, honey, and lemon juice. Taste and adjust heat or sweetness to preference. Set aside in refrigerator until assembly.

Prepare pickles: If using thicker pickles, slice to desired thickness. Drain excess pickle juice so sandwiches don’t get soggy.

Toast buns

Heat a skillet over medium heat. Spread softened butter on cut sides of the buns. Toast buttered sides in the skillet until golden, about 1–2 minutes.

Assemble sandwiches

Spread about 1 tablespoon of the spicy mayo on the bottom half of each toasted bun. Place 2 leaves of lettuce (or a small handful of shredded iceberg) on top, followed by a fried chicken cutlet. Add 4 pickle slices and 2 tomato slices per sandwich. Spoon an additional 1 tablespoon spicy mayo on the top bun and place it on the sandwich.

Serve

Serve immediately while chicken is hot and crispy. Optionally serve with fries or slaw.