Spicy Chicken Sandwich Recipe

Prepare chicken

If chicken breasts are thick, butterfly each horizontally or pound to an even 1/2" thickness between plastic wrap. Pat dry with paper towels.

Marinate: Combine 1 cup buttermilk and 2 tablespoons hot sauce in a shallow dish. Season the chicken lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then submerge in the buttermilk mixture. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Make breading station

In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second shallow bowl, beat 2 eggs until smooth.

Dredge chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece first in the flour mixture, then dip in beaten eggs, then return to the flour mixture pressing to adhere a good crust. Place breaded cutlets on a wire rack for 10 minutes to set the coating.

Fry chicken

Heat 3 cups vegetable oil in a large skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately. Fry chicken in batches (do not overcrowd) for 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined tray, then keep warm on a rack in a 200°F (95°C) oven if needed.

Make sauce: In a small saucepan over low heat, melt 3 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar and 1/4 teaspoon salt. Whisk until combined and warm but not boiling, about 1–2 minutes. Taste and adjust sweetness or heat as desired. Remove from heat.

Toss chicken in sauce: Place fried chicken in a bowl and pour the warm buffalo sauce over it, tossing gently to coat evenly. Return to the rack for 1–2 minutes so excess sauce drains and crust retains some texture.

Mix aioli: In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1 teaspoon lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Taste and adjust chipotle level or lime to preference. Chill until ready to use.

Toast buns: Heat a skillet over medium heat. Butter cut sides of 2 brioche buns with 1 tablespoon butter. Toast, butter-side down, until golden, 1–2 minutes.

Season tomato: Lightly salt and pepper the tomato slices with the reserved 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Assemble sandwiches: Spread about 1 tablespoon chipotle aioli on the bottom half of each toasted bun. Place a handful (about 1/2 cup) shredded iceberg on the aioli, then set a buffalo-coated chicken breast on top. Add 4 pickle slices and 2 tomato slices per sandwich. Spread a thin layer (about 1 teaspoon) of aioli on the top bun and close sandwich.

Serve: Serve immediately while chicken is hot and crispy. Provide extra buffalo sauce and aioli on the side if desired.