Spicy Buttermilk Fried Chicken Sandwich Recipe
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.
- 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
