Name: The Best Spicy Chicken Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: Buttermilk Marinade:; 4 boneless, skinless chicken thighs (pounded to even thickness); 1 cup buttermilk; 2 tbsp Sriracha or your favorite hot sauce; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; Flour Mixture:; 1 cup all-purpose flour; 3 tbsp cornstarch; 1 tbsp paprika; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp cayenne pepper (adjust to taste); 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, pickles, or toppings of choice

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This Spicy Chicken Sandwich is the ultimate homemade comfort food with bold flavor, a crispy golden crust, and juicy chicken thighs marinated in buttermilk and hot sauce. It’s topped with a creamy, fiery spicy mayo and served on a soft toasted bun with your favorite toppings. Fast, flavorful, and satisfying, this sandwich comes together in just 20 minutes (after marination) and rivals any restaurant version.

The Best Spicy Chicken Sandwich

Why You’ll Love This Recipe

Crispy outside, juicy inside: Thanks to a flavorful buttermilk marinade and a seasoned flour coating.
Quick cooking time: Once marinated, it takes just 10 minutes to cook.
Customizable heat: You can dial the spice level up or down depending on your taste.
Topped with creamy spicy mayo: Adds a cool yet fiery finish that complements the chicken perfectly.
Perfect for weeknight dinners or game day meals: A crowd-pleasing sandwich that everyone will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Buttermilk Marinade:

4 boneless skinless chicken thighs (pounded to even thickness)
1 cup buttermilk
2 tablespoons Sriracha or hot sauce
1 teaspoon each of salt, pepper, and garlic powder

For the Flour Mixture:

1 cup all-purpose flour
3 tablespoons cornstarch
1 tablespoon paprika powder
1 teaspoon each of salt, pepper, garlic powder, and cayenne powder (adjust to taste)

For the Spicy Mayo:

½ cup mayonnaise
2 tablespoons Sriracha or preferred hot sauce

For Assembling:

Cooking oil (for frying)
4 burger buns (lightly toasted with butter)
Lettuce, tomato, pickles, or toppings of choice

Directions

Marinate the chicken:
In a medium bowl, mix together buttermilk, Sriracha, salt, pepper, and garlic powder. Add the chicken thighs and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
Prepare the dredging mixture:
In a large bowl, whisk together flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne. Add 2 tablespoons of the marinade to the flour mixture and mix with a fork until crumbly.
Coat the chicken:
Remove chicken from marinade, letting excess drip off. Dredge in the flour mixture, pressing to coat thoroughly on all sides.
Fry the chicken:
Heat about 1½ inches of oil in a deep skillet to 325°F (165°C). Fry chicken for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Transfer to a wire rack or paper towels to drain.
Make the spicy mayo:
Mix together mayonnaise and Sriracha in a small bowl.
Assemble the sandwiches:
Spread spicy mayo generously on both sides of each bun. Add fried chicken and top with lettuce, tomato, pickles, or any toppings you like.
Serve immediately and enjoy hot and crispy.

Servings and timing

Yield: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 10 minutes
Marination Time: 4+ hours
Total Time: 20 minutes (active) + marination time

Variations

Make it extra spicy: Add sliced jalapeños or pepper jack cheese.
Air fryer version: Cook dredged chicken at 400°F for 10–12 minutes, flipping halfway, until golden and crisp.
Use chicken breasts: Slice in half lengthwise or pound thin to keep cook time short.
Different sauce: Try chipotle mayo, ranch, or honey mustard for a different flavor twist.
Gluten-free: Use gluten-free flour and breadcrumbs for dredging.

Storage/Reheating

Refrigerator: Store leftover cooked chicken in an airtight container for up to 3 days.
Freezer: Freeze breaded, uncooked chicken on a tray until solid, then transfer to a zip-top bag for up to 2 months.
Reheating: Reheat fried chicken in a 375°F oven or air fryer for 8–10 minutes to keep it crispy. Do not microwave or it will get soggy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, just make sure to pound them thin or slice them in half for even cooking.

What does the buttermilk marinade do?

It tenderizes the meat and helps the seasoning absorb deeply while also aiding in crispier breading.

Is this sandwich really spicy?

It has a noticeable kick but isn’t overwhelming. Reduce or omit cayenne and use less Sriracha for a milder version.

Can I bake the chicken instead of frying?

You can, but it won’t be as crispy. Try baking at 425°F on a wire rack for 25 minutes, flipping halfway.

What’s the best oil for frying?

Use neutral oils with high smoke points like canola, vegetable, or peanut oil.

Can I prep this ahead of time?

Yes. Marinate the chicken up to 24 hours in advance and mix the spicy mayo ahead. Fry just before serving.

Do I have to use Sriracha?

No, you can use any hot sauce you like—Frank’s, Cholula, or even a smoky chipotle sauce.

How do I make it dairy-free?

Use dairy-free milk + vinegar or lemon juice as a buttermilk substitute, and use vegan mayo.

What sides go well with this sandwich?

Fries, coleslaw, sweet potato wedges, or a crisp green salad are great pairings.

Can I double the recipe?

Absolutely. Just be sure not to overcrowd the pan while frying to maintain crispiness.

Conclusion

This Spicy Chicken Sandwich is the kind of crave-worthy meal that satisfies every time. With its juicy buttermilk-marinated chicken, crispy golden crust, and spicy mayo on a soft bun, it’s fast food upgraded for your home kitchen. Whether you’re hosting friends or just treating yourself, this is a recipe that’s guaranteed to deliver bold flavor in every bite.