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Benjamin

Crispy Chicken Sandwich with Spicy Mayo

This ultimate homemade crispy chicken sandwich rivals any fast-food version, featuring juicy fried chicken with a shatteringly crisp crust, homemade spicy mayo, and soft brioche buns. Perfect for Friday night dinners and guaranteed to impress the whole family.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time (Optional) 4 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs or chicken breasts, pounded to even thickness
Buttermilk Marinade
  • 2 cups buttermilk
  • 1/4 cup pickle juice from dill pickles
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
Crispy Breading
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch key for extra crunch
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper adjust to taste
Frying
  • 2 cups vegetable oil or canola or peanut oil
Spicy Mayo
  • 1/2 cup mayonnaise high-quality
  • 2 tbsp Sriracha sauce or Louisiana-style hot sauce
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
Assembly
  • 4 brioche buns or sandwich buns
  • 2 tbsp butter softened, for toasting buns
  • 4 dill pickles thick-cut
  • lettuce leaves optional
  • tomato slices optional

Equipment

  • Dutch Oven or Heavy Pot
  • Wire rack
  • Candy Thermometer
  • skillet,
  • Pie Plates (for dredging)

Method
 

  1. In a large bowl, whisk together buttermilk, pickle juice, paprika, garlic powder, onion powder, and salt.
  2. Add chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to 4 hours for best results.
  3. While chicken marinates, prepare the spicy mayo: mix mayonnaise, Sriracha, smoked paprika, and garlic powder in a small bowl. Adjust heat to taste and refrigerate until serving.
  4. Set up dredging station: in a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  5. Optional pro tip: drizzle 2 tablespoons of buttermilk marinade into the flour mixture and work in with fingers to create extra crunchy bits.
  6. Remove chicken from marinade, letting excess drip off. Press each piece firmly into the flour mixture, coating thoroughly. Shake off loose flour and place on a wire rack for 10 minutes.
  7. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Use a thermometer for accuracy.
  8. Carefully lower chicken into hot oil, cooking 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Fry in batches if needed.
  9. Transfer fried chicken to a wire rack over a baking sheet to drain. Sprinkle lightly with salt while hot. Do not use paper towels.
  10. Butter the cut sides of brioche buns and toast in a skillet until golden brown.
  11. Spread spicy mayo on both top and bottom buns. Layer with pickles, crispy chicken, and optional lettuce and tomato.
  12. Serve immediately while chicken is hot and crispy.

Nutrition

Calories: 680kcalCarbohydrates: 42gProtein: 38gFat: 41gSaturated Fat: 8gCholesterol: 125mgSodium: 1120mgPotassium: 380mgFiber: 2gSugar: 6gVitamin A: 350IUVitamin C: 3mgCalcium: 45mgIron: 2.8mg

Notes

Pro Tips: For extra crunch, try the double-dip method (flour → buttermilk → flour). Store components separately for best leftovers. Reheat in oven or air fryer at 350°F for 8-10 minutes to restore crispiness. Adjust spice level in mayo to suit all eaters.
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