Spicy Chicken Sandwich Creamy Sauce (Printer-Friendly Version)
Crispy, spicy chicken paired with a tangy, creamy sauce in a soft bun delivers bold, balanced flavors.
# Required Ingredients:
→ Chicken
01 -
450 grams boneless, skinless chicken breasts or thighs
→ Spices
02 -
1 teaspoon paprika
03 -
0.5 teaspoon cayenne pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
Salt and black pepper to taste
→ Marinade
07 -
240 milliliters buttermilk
→ Breading
08 -
120 grams all-purpose flour
09 -
30 grams cornstarch
10 -
1 teaspoon paprika
11 -
0.5 teaspoon cayenne pepper
12 -
Salt and black pepper to taste
→ Sauce
13 -
80 grams mayonnaise
14 -
60 grams sour cream
15 -
15 milliliters hot sauce
16 -
15 milliliters fresh lemon juice
17 -
Pinch of paprika
→ Assembly
18 -
2 soft sandwich buns
19 -
Fresh lettuce leaves
20 -
Pickle slices
→ Frying
21 -
Vegetable oil for frying
# Step-by-Step Instructions:
01 -
Combine chicken pieces with buttermilk, paprika, cayenne, garlic powder, and onion powder in a bowl. Marinate for at least 60 minutes or refrigerate overnight for enhanced flavor and tenderness.
02 -
In a shallow dish, mix flour, cornstarch, paprika, cayenne, salt, and pepper evenly to create a seasoned coating.
03 -
Dredge each marinated chicken piece in the flour mixture, pressing gently. For extra crispiness, dip back into buttermilk then coat once more in the flour mixture.
04 -
Heat vegetable oil to 175°C, then fry chicken pieces for 4 to 6 minutes per side until golden brown and fully cooked. Drain on paper towels to remove excess oil and maintain crispness.
05 -
Whisk together mayonnaise, sour cream, hot sauce, lemon juice, and a pinch of paprika until smooth. Adjust seasoning as desired.
06 -
Lightly toast buns, spread creamy sauce on both halves, then layer fried chicken, lettuce, and pickles. Close with the top bun and serve immediately.
# Handy Cooking Tips:
01 -
For best texture, reheat leftover chicken in an oven or air fryer instead of a microwave to retain crispiness.