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Spicy Chicken Sandwich with Creamy Homemade Sauce

Irresistible Spicy Chicken Sandwich with Creamy Homemade Sauce

This Spicy Chicken Sandwich with Creamy Homemade Sauce delivers a bold kick to comfort food, combining crispy chicken with a tangy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless skinless chicken breasts (or thighs) Choose breasts for leaner bites or thighs for juiciness.
  • 1 cup Buttermilk Can substitute with milk mixed with a tablespoon of vinegar.
  • 2 tablespoons Hot sauce Select your favorite for desired heat.
  • 1 teaspoon Paprika Use both regular and smoked for flavor.
  • 1 teaspoon Cayenne pepper Adjust according to heat tolerance.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 cup All-purpose flour Can use gluten-free flour.
  • 1/2 cup Cornstarch
  • Vegetable oil for frying
For the Sauce
  • 1/2 cup Mayonnaise Consider using light mayo for a healthier option.
  • 1/4 cup Sour cream
  • 1 tablespoon Lemon juice Can substitute with vinegar.
For Assembling
  • 4 pieces Brioche burger buns Soft texture pairs well with crispy chicken.
  • Pickles to taste Adds crunch and tang.
  • Lettuce to taste Any leafy greens can be used.
  • 1 optional Tomato Provides freshness.

Equipment

  • Large Bowl
  • Skillet
  • shallow dish
  • wire rack

Method
 

Marinating and Cooking the Chicken
  1. Flatten the chicken breasts or thighs for even cooking. In a bowl, mix buttermilk, hot sauce, paprika, cayenne, garlic powder, onion powder, and salt. Marinate chicken in the mixture for at least 1 hour or overnight.
  2. In a shallow dish, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper to prepare the dredge.
  3. Heat vegetable oil in a skillet to 350°F. Test readiness by dropping water; if it sizzles, it's ready.
  4. Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly, pressing to adhere. For extra crunch, dip back into buttermilk and dredge again.
  5. Fry chicken for 4-6 minutes on each side until golden and internal temperature reaches 165°F. Drain on a wire rack.
Making the Sauce and Assembling
  1. In a bowl, whisk mayonnaise, sour cream, hot sauce, lemon juice, smoked paprika, garlic powder, and honey. Adjust seasoning as needed.
  2. Toast brioche buns until golden. Spread sauce on each half, layer in fried chicken, add pickles, lettuce, and optional tomato slices. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Marinate the chicken for maximum flavor and tenderness. Store leftovers properly to maintain quality.

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