These Spicy Chicken Sandwiches are crispy, juicy, and packed with bold flavor in every bite. Golden fried chicken is coated in a seasoned crust, layered onto a soft brioche bun, and finished with fresh toppings and a creamy sriracha mayo. The result is that perfect balance of heat, crunch, and richness, just like your favorite restaurant-style sandwich, but made at home. If you are looking for more classic sandwich favorites, make sure to check out our classic cheeseburger.
Why You’ll Love This Recipe
This sandwich delivers serious flavor without overcomplicating things. The double dredge gives you that crispy exterior, while the buttermilk and sriracha keep the chicken tender and flavorful. Paired with cool toppings and a soft bun, it hits every texture and flavor note.
Tips for Success
- Slice the chicken evenly so it cooks at the same rate.
- Keep your oil at a steady 350°F for the best crisp texture.
- Don’t overcrowd the pan, fry in batches for even cooking.
- Let the chicken rest briefly after frying to keep it crispy.
How to Serve
Serve hot with:
- French fries or potato wedges
- Coleslaw for contrast
- Pickle chips or extra sauce on the side
Storage Tips
Store leftover chicken separately in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Assemble sandwiches fresh for best results.
Spicy Chicken Sandwich
Ingredients
Chicken
- 2 boneless skinless chicken breasts (about 2 lbs) sliced horizontally into 4 pieces,
- 1½ cups (187.5) g all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- ¼ cup sriracha
- Vegetable oil, for frying
Sriracha Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha
Sandwiches
- 4 brioche buns
- ½ cup green leaf lettuce
- ¼ cup dill pickles, sliced
- 1 large tomato, sliced
Instructions
- In a shallow bowl, combine flour, salt, pepper, and chili powder.
- In a second bowl, whisk together buttermilk, eggs, and sriracha.
- Dredge each piece of chicken in the flour mixture, pressing to coat. Shake off excess.
- Dip into the buttermilk mixture, then dredge again in the flour mixture.
- Heat about 2 inches of oil in a large pot over medium-low heat until it reaches 350°F.
- Fry chicken in batches, 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer to a paper towel-lined plate.
- Lightly toast the brioche buns.
- In a small bowl, mix mayonnaise and sriracha.
- Assemble sandwiches by layering tomato, fried chicken, lettuce, and pickles on the bottom bun. Drizzle with sriracha mayo and top with the remaining bun before serving.
This recipe was inspired by the Spicy Chicken Sandwich on iamhomesteader.com.
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