This delicious Spicy Chicken Sandwich is way better than anything from your local fast food restaurant! It's easy to make, yet so juicy and tender for delicious flavor in every bite. Made in the comfort of your own home, you can satisfy your craving for perfectly crispy, spiced sandwiches anytime!
Cut chicken in half lengthwise (making it thinner). If the chicken is still thick after cutting it in half, pound it down to even thickness using a meat hammer. You want to end up with 4 even about 1/2’’ fillets.
Marinate: In a large bowl, whisk the buttermilk, egg, hot sauce, and spices. Add the chicken and stir to coat. Cover and place in the fridge to marinate for at least an hour or overnight.
Dredge: In a large shallow bow, whisk the flour, cornstarch, and remaining spices. One by one, remove the chicken breasts from the marinade and dip into the flour mixture. Be sure to cover both sides well and squeeze the chicken while pressing the flour mixture on top of the chicken firmly to create lots of “flaky” parts.
Fry: Heat about 2 inches of canola oil in a large pot or skillet to about 350F. Add the breaded chicken and fry for about 4 minutes per side or until cooked through. The internal temp of the chicken should reach 165F. Remove from oil onto a dry paper towel to drain. While the chicken is draining, quickly whisk the ingredients for the spicy mayo in a small bowl.
Assemble: Brush the insides of the brioche buns with butter and toast in a hot pan until crispy and golden. Add the chicken fillets onto the buns and top with your favorite topping. Add about 1 tablespoon of spicy mayo (or regular mayo) to the top bun. Enjoy!
Notes
Store any leftover chicken patties in an airtight container, in the fridge, for up to about 3 days. Reheat in a pan on the stove, in the oven or in an air fryer until warm and crispy. Avoid using the microwave, as it can make the outside breading soggy.