Spicy Buttermilk Fried Chicken Sandwich Recipe
This Spicy Buttermilk Fried Chicken Sandwich features tender boneless chicken thighs marinated in a flavorful blend of buttermilk and spices, coated in a crispy seasoned flour and cornstarch mixture, then deep-fried to golden perfection. Served on toasted buns with crunchy lettuce, pickles, and a zesty spicy mayo, this sandwich offers a perfect balance of heat, crispiness, and comfort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 sandwiches 1x
- Category: 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
Frying and Assembly
- 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)
Instructions
- Prepare the Marinade: In a bowl, combine buttermilk, 2 tablespoons hot sauce, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to blend all spices evenly.
- Marinate the Chicken: Add the boneless chicken thighs to the marinade, ensuring each piece is fully submerged and coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, for maximum flavor and tenderness.
- Mix the Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, salt, and black pepper to create the crispy coating mixture.
- Coat the Chicken: Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour and cornstarch mixture, pressing firmly to ensure an even and thick coating.
- Heat the Oil: In a deep skillet or Dutch oven, heat oil over medium-high heat until it reaches 350°F (175°C), suitable for deep frying.
- Fry the Chicken: Carefully add coated chicken pieces to the hot oil without overcrowding the pan. Fry for 5-7 minutes per side or until the coating is golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Drain Excess Oil: Remove the fried chicken and place it on paper towels to drain any excess oil and maintain crispiness.
- Toast the Buns: While chicken is still warm, toast the sandwich buns until golden brown to add texture and warmth.
- Assemble the Sandwich: Spread spicy mayo evenly on the top and bottom halves of each bun. Layer with fresh lettuce leaves, a crispy fried chicken thigh, and sliced pickles. Close the sandwich with the top bun.
- Serve and Enjoy: Serve the sandwiches immediately while hot and crispy for the best flavor and texture experience.
Notes
- Marinating the chicken overnight intensifies flavor and improves tenderness.
- Adjust the level of heat by modifying the amount of hot sauce and cayenne pepper to your preference.
- The blend of flour and cornstarch contributes to a crispier crust than flour alone.
- For an extra spicy kick, add sliced jalapeños or your favorite hot peppers to the sandwich.
- Use neutral oils like vegetable, canola, or peanut oil for frying to get optimal crispiness and flavor.
Keywords: fried chicken sandwich, buttermilk marinade, spicy mayo, crunchy crust, quick recipe, comfort food
