Description
This spicy chicken sandwich is tender, juicy, and packed with bold flavors. Marinated in buttermilk and hot sauce, coated in a spiced flour mix, fried to golden perfection, and topped with spicy mayo—this sandwich is quick to make and impossible to resist.
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
Instructions
- In a medium bowl, whisk together buttermilk, Sriracha, salt, pepper, and garlic powder. Add chicken thighs and marinate in the fridge for at least 4 hours or overnight.
- In a separate large bowl, combine flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne pepper.
- Add 2 tablespoons of the buttermilk marinade to the flour mixture and mix with a fork to create small clumps for extra crispiness.
- Dredge each piece of marinated chicken in the flour mixture, pressing firmly to ensure an even coating.
- In a small bowl, mix together the mayonnaise and Sriracha to make the spicy mayo. Set aside.
- Heat oil in a deep skillet to 325°F (165°C). Fry chicken thighs for 3–4 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/75°C).
- Toast the burger buns and spread spicy mayo generously on both halves.
- Assemble the sandwiches with chicken and toppings like lettuce, tomato, and pickles. Serve immediately and enjoy!
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- Use a thermometer to ensure the oil temperature stays steady for even frying.
- For a milder version, reduce or omit the cayenne pepper.
- You can substitute chicken thighs with chicken breasts if preferred.
Nutrition
- Serving Size: 1 sandwich
- Calories: 582
- Sugar: 5g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 110mg
