This Spicy Chicken Sandwich is crispy, juicy, and tender with a perfect amount of heat that will excite your taste buds. With a bold marinade and a crispy, flavorful crust, paired with a spicy homemade mayo sauce and soft brioche buns, it’s a sandwich that rivals popular fast-food favorites. It’s perfect for a flavorful weeknight dinner, casual parties, or whenever you want a satisfying hearty sandwich with a kick.
You’ll love how easy it is to prepare while packing robust flavors from the spices and sauces. The buttermilk marinade ensures juicy chicken, and the spicy mayo sauce adds an extra creamy, tangy layer that elevates every bite.
Ingredients
Chicken and Marinade
- 5 chicken breasts
- 1 dash salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon white pepper
- 1 tablespoon hot Hungarian paprika or regular paprika
- 1 tablespoon Slap Yo Mama or Cajun seasoning
- 1 ½ cups buttermilk
Flour Mixture
- 2 cups flour
- 4 tablespoons cornstarch
- 1 ½ tablespoons Slap Yo Mama or Cajun seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Egg Mixture
- 2 eggs
- 1 tablespoon Frank’s hot sauce
- 1 cup buttermilk
Spicy Mayo
- ¼ cup mayonnaise
- ¼ teaspoon cayenne pepper
Other
- Brioche buns
- Vegetable oil (for deep frying)
How to Make It
Step 1: Marinate the Chicken
In a large bowl, combine chicken breasts with salt, onion powder, garlic powder, paprika, Cajun seasoning, white pepper, and buttermilk. Mix well and marinate for 30 minutes up to 2 hours.
Step 2: Prepare Oil
Heat vegetable oil in a deep pot over medium heat, warming slowly to 350°F. Test by inserting a wooden spoon; bubbles indicate the oil is ready.
Step 3: Mix Flour and Egg Mixtures
In a bowl, combine flour, cornstarch, and seasonings for the dry mix. In another bowl, whisk eggs, hot sauce, and buttermilk for the wet mix.
Step 4: Coat and Fry Chicken
Remove chicken from buttermilk, shake off excess. Dip each piece in the egg mixture, then coat well in the flour mixture. Fry chicken for 12-15 minutes or until golden brown and cooked through.
Step 5: Prepare Buns
In a pan, coat the brioche buns with butter and pan-fry until golden and toasted.
Step 6: Make Spicy Mayo
Mix mayonnaise with cayenne pepper until smooth.
Step 7: Assemble Sandwich
Place fried chicken on the brioche buns. Spread spicy mayo on buns and add pickles if desired.
Tips for Success
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Remove excess buttermilk from the chicken before coating for a crispier crust.
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Use a thermometer to maintain oil temperature for even cooking.
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Adjust spices like paprika and cayenne to control heat.
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Let fried chicken rest on a rack to prevent sogginess.
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Toasting brioche buns adds crunch and flavor contrast.
Delicious Variations to Try
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Substitute chicken thighs for juicier meat.
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Add lettuce, tomato, or pickled jalapeños for extra flavor and texture.
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Infuse mayo with garlic or lime juice for a tangy twist.
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Make it a sandwich melt by adding cheese slices before serving.
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Try an oven-baked version for a lighter alternative.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, thaw completely before marinating and frying.
How spicy is the sandwich?
Medium heat; adjust seasoning and cayenne to taste.
Can I prepare chicken ahead of time?
Yes, marinate in advance and fry just before serving.
What type of oil is best for frying?
Vegetable or peanut oil with high smoke points work well.
How do I reheat leftovers?
Reheat in the oven or air fryer to maintain crispiness.
Can this recipe be made gluten-free?
Use gluten-free flour and verify all spice blends for gluten.
Print
Spicy Chicken Sandwich
- Total Time: 1 hour 45 minutes
- Yield: 5 sandwiches 1x
Description
Crispy, juicy chicken coated in bold Cajun seasoning, topped with creamy spicy mayo and buttered toasted brioche buns perfect game-day indulgence.
Ingredients
5 chicken breasts
1 dash salt
1 tbsp onion powder
1 tbsp garlic powder
1 tsp white pepper
1 tbsp hot Hungarian paprika (or regular paprika)
1 tbsp Cajun seasoning (like Slap Yo Mama)
1½ cups buttermilk
2 cups all-purpose flour
4 tbsp cornstarch
1½ tbsp Cajun seasoning
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
2 eggs
1 tbsp hot sauce (such as Frank’s)
1 cup buttermilk
¼ cup mayonnaise
¼ tsp cayenne pepper
Brioche buns
Vegetable oil, for frying
Butter, for toasting buns
Pickles (optional for serving)
Instructions
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Marinate chicken: Combine chicken, salt, onion powder, garlic powder, paprika, Cajun seasoning, white pepper, and buttermilk in a bowl. Stir well and marinate 30 minutes to 2 hours.
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Heat oil: Fill a deep pot with oil and heat slowly to 350°F (175°C). Check temperature with a thermometer or by dipping a wooden spoon—bubbles indicate readiness.
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Prepare coating mixtures: In one bowl, combine flour, cornstarch, and dry seasonings. In another bowl, whisk eggs, hot sauce, and buttermilk.
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Coat chicken: Remove chicken from marinade and shake off excess. Dip each piece in egg mixture, then dredge in flour mixture until fully coated.
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Fry chicken: Fry 12–15 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165°F (74°C). Let rest on a rack.
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Toast buns: Butter the cut sides of brioche buns and toast in a skillet until golden.
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Make spicy mayo: Mix mayonnaise and cayenne pepper until smooth.
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Assemble sandwiches: Spread spicy mayo on buns, layer fried chicken, and add pickles if desired. Serve immediately.
Notes
Pat chicken dry for crispiness. Maintain oil temp 340–350°F. Rest on wire rack to keep crunch. Adjust heat to preference. Toast buns for texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Sandwiches
- Method: Deep Frying
- Cuisine: American / Southern
Nutrition
- Serving Size: 1/5 recipe
- Calories: 610
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg
Keywords: spicy chicken sandwich, crispy fried chicken sandwich, cajun chicken sandwich, homemade chicken sandwich, buttermilk fried chicken
