Introduction

This Spicy Buttermilk Fried Chicken Sandwich is a crispy, flavorful delight that balances heat and tang perfectly. Marinated in a spicy buttermilk blend and fried to golden perfection, it’s a delicious treat ideal for any sandwich lover craving a little kick.

A close-up of a fried chicken sandwich on a shiny golden-brown bun with a split top shows multiple layers: the bottom bun is topped with a layer of green leafy lettuce, followed by thick, crispy, golden-brown fried chicken pieces. On top of the chicken, there are sliced green pickles and a drizzle of creamy orange sauce that is slightly dripping down. Fresh green sliced scallions are scattered over the pickles, and the sandwich is finished with the glossy top bun. The sandwich sits on a white plate against a blurred white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 cup buttermilk
2 tablespoons hot sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Oil, for frying
4 sandwich buns
Lettuce leaves
Sliced pickles
Spicy mayo (½ cup mayonnaise mixed with 2 tablespoons hot sauce)

Instructions

Step 1: In a bowl, combine buttermilk, 2 tablespoons hot sauce, 1 teaspoon paprika, garlic powder, onion powder, 1 teaspoon salt, black pepper, and cayenne pepper. Mix well, then add chicken thighs, coating them thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 2: In a shallow dish, mix together flour, cornstarch, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper until evenly blended.
Step 3: Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to coat fully.
Step 4: Heat oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add chicken without crowding the pan. Fry for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
Step 5: Remove chicken and drain on paper towels to remove excess oil.
Step 6: Toast sandwich buns until golden brown.
Step 7: Spread spicy mayo on both bun halves. Layer lettuce, fried chicken, and pickles on the bottom bun, then top with the other half.
Step 8: Serve immediately and enjoy your spicy buttermilk fried chicken sandwich.

Tips & Variations

For extra crunch, double-dip the chicken by dipping it a second time in the buttermilk marinade and flour mixture before frying.
Substitute chicken thighs with boneless chicken breasts if preferred, but thighs tend to stay juicier.
Add sliced jalapeños or a drizzle of honey for an added spicy-sweet flavor twist.
Use a cast iron skillet for more even frying and better heat retention.

Storage

Store leftover fried chicken and buns separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven preheated to 375°F (190°C) for 10-12 minutes to help maintain crispiness. Assemble the sandwich fresh before serving.

How to Serve

A close-up of a tall chicken sandwich with multiple layers on a white bun, starting at the bottom with shredded light green lettuce and a thick slice of dark purple-red onion, followed by two bright red tomato slices. Above this sits a large piece of crispy golden-brown fried chicken, topped with a layer of melted white cheese and melted orange cheddar cheese. On top of the cheese lies a strip of crispy dark brown bacon, all held together by the soft, lightly browned white top bun. Next to the sandwich are golden crinkle-cut fries on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk won’t provide the same tenderizing effect as buttermilk. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, then use as a substitute.

How spicy is this sandwich?

This sandwich has a moderate spice level thanks to the hot sauce and cayenne pepper, but you can adjust the heat by adding more or less hot sauce or cayenne depending on your preference.

Spicy Buttermilk Fried Chicken Sandwich Recipe

Print Recipe

★★★★★

4.4 from 111 reviews

A flavorful and crispy spicy buttermilk fried chicken sandwich featuring marinated chicken thighs, a fiery blend of spices, and a creamy spicy mayo, all layered on toasted sandwich buns with fresh lettuce and pickles for the perfect spicy and crunchy bite.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes (including marinating time)
Yield: 4 sandwiches 1x
Category: Lunch/Sandwich
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken Marinade

4 boneless, skinless chicken thighs
1 cup buttermilk
2 tablespoons hot sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper

Coating

1 cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Extras

Oil, for frying (vegetable or canola oil recommended)
4 sandwich buns
Lettuce leaves
Sliced pickles
Spicy mayo (½ cup mayonnaise mixed with 2 tablespoons hot sauce)

Instructions

Marinate the Chicken: In a bowl, combine buttermilk, 2 tablespoons hot sauce, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly. Add the chicken thighs ensuring they are fully submerged and coated. Cover and refrigerate to marinate for at least 2 hours, preferably overnight for maximum flavor and tenderness.
Prepare the Coating: In a shallow dish, mix together the all-purpose flour, cornstarch, paprika, salt, and black pepper until evenly combined. This mixture will give the chicken a crispy, flavorful crust.
Coat the Chicken: Remove each chicken thigh from the buttermilk marinade, letting excess drip off. Dredge them thoroughly in the flour and cornstarch mixture, pressing lightly so the coating adheres well and covers evenly.
Heat the Oil: Pour oil into a deep skillet or Dutch oven to a depth suitable for frying. Heat over medium-high heat until it reaches 350°F (175°C), this temperature ensures a crispy crust and fully cooked interior.
Fry the Chicken: Carefully place the coated chicken thighs into the hot oil without crowding the pan. Fry each side for about 5-7 minutes until the exterior is golden brown and an internal temperature of 165°F (74°C) is reached, indicating the chicken is safely cooked.
Drain the Chicken: Remove the fried chicken from the oil and place on paper towels to absorb excess oil and maintain crispiness.
Toast the Buns: Lightly toast the sandwich buns in a skillet or toaster until golden brown to add texture and prevent sogginess.
Assemble the Sandwich: Spread spicy mayo on both halves of each bun. Layer with fresh lettuce leaves, a piece of fried chicken, sliced pickles, and then the top bun half.
Serve and Enjoy: Serve the sandwiches immediately to enjoy the full contrast of spicy, crunchy chicken and fresh toppings.

Notes

Marinating the chicken overnight deepens flavor and tenderizes the meat.
Adjust cayenne and hot sauce quantities to control the spice level according to your preference.
Use a thermometer to ensure perfect oil temperature and safe chicken internal temperature.
For extra crunch, double dredge the chicken by dipping it again in the buttermilk and flour mixture before frying.
Serve with fries or coleslaw for a complete meal.

Keywords: spicy fried chicken sandwich, buttermilk fried chicken, spicy mayo chicken sandwich, crispy chicken sandwich, fried chicken recipe