Description
This spicy chicken sandwich is a quick and easy meal that delivers juicy, tender chicken with a flavorful kick. Chicken thighs are marinated in a zesty buttermilk and Sriracha mix for tenderness and spice, then coated in a crispy seasoned flour blend and fried to golden perfection. Topped with creamy spicy mayo and fresh lettuce, tomato, and pickles, this sandwich offers a scrumptious burst of bold flavors perfect for lunch or dinner.
Ingredients
Units
Scale
Buttermilk Marinade
- 4 pieces boneless skinless chicken thighs, pounded to even thickness
- 1 cup buttermilk (see notes for homemade option)
- 2 tbsp Sriracha or your favorite hot sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Flour Mixture
- 1 cup all-purpose flour
- 3 tbsp cornstarch
- 1 tbsp paprika powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp cayenne powder (reduce for less spice)
Spicy Mayo
- 1/2 cup mayonnaise
- 2 tbsp Sriracha or your choice of hot sauce
To Assemble
- Cooking oil for frying
- 4 burger buns, lightly toasted with butter
- Lettuce, tomato, and/or pickles sliced, or your choice of toppings
Instructions
- Marinate the Chicken: In a medium bowl, combine buttermilk, Sriracha, salt, pepper, and garlic powder. Add the chicken thighs and mix well to coat. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Flour Coating: In a large bowl, whisk together the all-purpose flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder until evenly mixed. Stir in about 2 tablespoons of the buttermilk marinade to the dry mixture to help clump the coating and enhance flavor.
- Coat the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly so the coating adheres evenly. Set aside on a plate.
- Make the Spicy Mayo: Combine mayonnaise and Sriracha in a small bowl and mix until smooth. Adjust Sriracha for desired heat level.
- Fry the Chicken: Heat cooking oil in a deep skillet or frying pan to 325°F (165°C). Carefully place the coated chicken in hot oil and fry for 3-4 minutes per side or until golden brown and internal temperature reaches 165°F (75°C). Remove and drain on paper towels.
- Assemble the Sandwiches: Spread a generous amount of spicy mayo on both the top and bottom buns. Layer with lettuce, tomato, pickles, and the fried chicken. Put the sandwich together and serve immediately for best taste and texture.
Notes
- To make homemade buttermilk: add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Stir and let stand for 5 minutes before using.
- Adjust the cayenne and Sriracha quantities to control the spice level according to your preference.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- For crispier chicken, make sure the oil is at the right temperature and avoid overcrowding the pan while frying.
- Feel free to customize toppings with your favorite pickles, slaws, or cheeses.
