Name: Spicy Buttermilk Fried Chicken Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
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 (vegetable or canola recommended); 4 sandwich buns; Lettuce leaves; Sliced pickles; Spicy mayo (½ cup mayonnaise mixed with 2 tablespoons hot sauce)

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Introduction

This Spicy Buttermilk Fried Chicken Sandwich combines tender, flavorful chicken with a crispy, crunchy crust and a spicy kick. Perfectly balanced with fresh lettuce and pickles, it’s a delicious comfort food that’s easy to make at home.

A close-up view of a fried chicken sandwich on a glossy golden brown bun, showing three layers: the bottom layer with bright green curly lettuce on a soft white bun base, the middle layer with two thick, crispy, golden-brown fried chicken pieces coated in crunchy breading, topped with creamy orange sauce that slightly drips down, two large, round light green pickle slices, and thin dark green scallion slices, all topped with the shiny golden brown bun top. The sandwich is placed on a white plate against a white marbled surface background, with another blurred sandwich in the back. 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
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil, for frying
4 sandwich buns
Lettuce leaves
Sliced pickles
Spicy mayo (1/2 cup mayonnaise mixed with 2 tablespoons hot sauce)

Instructions

Step 1: In a bowl, combine buttermilk, 2 tablespoons hot sauce, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well. Add chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or preferably overnight for best flavor.
Step 2: In a shallow dish, mix together flour, cornstarch, paprika, salt, and black pepper.
Step 3: Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat evenly.
Step 4: Heat oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry chicken in batches without overcrowding, about 5–7 minutes per side, until golden and cooked through (internal temperature 165°F/74°C).
Step 5: Drain fried chicken on paper towels. Toast sandwich buns until golden brown.
Step 6: Spread spicy mayo on both bun halves. Layer with lettuce, fried chicken, and pickles. Top with the other bun half and serve immediately.

Tips & Variations

Marinate chicken overnight for maximum tenderness and flavor.
Adjust heat level by varying the hot sauce and cayenne pepper amounts.
Use a mix of flour and cornstarch for an extra crispy coating.
Add sliced jalapeños to the sandwich for an additional spicy kick.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

A close-up view of a fried chicken sandwich with four main layers, all held by a shiny, golden brown bun. The bottom layer starts with a soft white bun, topped with crisp green lettuce. Above the lettuce, there are several thick, crunchy pieces of golden-brown fried chicken. Drizzled over the chicken is a creamy, light orange sauce that slightly drips down. On top of the sauce, bright green sliced pickles and curled green onions sit neatly under the top bun, which has a smooth, glossy surface. The sandwich is placed on a white plate set on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long does it take to prepare this recipe?

The active preparation takes about 15 minutes, but marinating the chicken for at least 2 hours or overnight is recommended for the best flavor.

Can I use chicken breasts instead of thighs for this recipe?

Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful in this recipe.

What type of oil is best for frying the chicken?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying.