SPICY FRIED CHICKEN SANDWICH RECIPE
This SPICY FRIED CHICKEN SANDWICH RECIPE is great for those Chick-fil-a or Popeyes Chicken cravings. Buttermilk fried chicken, pickles and spicy mayo on a soft bun.
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Table of Contents
CHICKEN SANDWICH
If you got some time and a fried chicken sandwich craving – look no further! These Spicy Chicken Sandwiches are so much better than the fast food joints. Make them exactly how you prefer and enjoy in the comfort of your home.
INGREDIENT OPTIONS:
- Add more cayenne for some extra spiciness.
- Use your favorite hot sauce.
- Add your favorite extras, such as: cheese, lettuce, onion, etc.
MORE COPYCAT FAST FOOD RECIPES:
BIG MAC SLIDERS – CHICK FIL A FROSTED LEMONADE – WENDY’S CHILI – BEEF MEXIMELTS
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SPICY FRIED CHICKEN SANDWICH RECIPE
Equipment
Ingredients
- CHICKEN:
- 4 boneless skinless chicken cutlets
- 1 ¼ cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper or more to taste
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups canola or avocado oil for frying
- BREADING:
- 1 cup all purpose flour
- ½ cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper or more
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- SAUCE:
- ½ cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne pepper
- 4 buns lightly toasted
- 16 dill pickle chips
Instructions
- Mix the buttermilk with the seasonings for the chicken in a large mixing bowl. Place the chicken cutlets into the buttermilk mixture and coat. Allow the chicken to marinate for at least 15 minutes, or cover and refrigerate to marinate for 30-60 minutes (remove the chicken 15 minutes before ready to dredge).
- Mix the breading ingredients together in a separate mixing bowl and drizzle in ⅓ cup of the buttermilk mixture, set aside.
- Preheat your frying oil in a dutch oven or heavy pot to 350F.
- Begin to dredge your chicken by dipping a buttermilk coated chicken cutlet into the flour mixture, then back into the buttermilk mixture, and return to the flour mixture one last time to evenly coat the chicken. Place the coated chicken straight into the hot oil to fry for 8-10 minutes, flipping halfway, until the chicken is cooked through with an internal temperature of 165F.
- Place cooked chicken onto a plate with paper towels to rest for several minutes and drain any excess oil.
- While the chicken drains, mix the mayo sauce ingredients together in a medium sized bowl until well combined.
- To assemble your sandwiches, spread sauce onto both sides of the buns, top one side with 4 pickles and place a piece of the fried spicy chicken onto the bun. Serve immediately.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
