With delicious toppings like coleslaw, lettuce, and pickles, this spicy crispy chicken sandwich rivals any fast-food favorite—made right at home Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This sandwich is the perfect blend of crunchy, juicy, and spicy that tastes restaurant-quality but made fresher, better ingredients.
Whisk buttermilk, Sriracha, salt, pepper, and garlic powder in a medium bowl. Submerge chicken thighs and completely, cover, then refrigerate for at least 4 hours.
STEP 1: MARINATE THE CHICKEN
Combine flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne. Stir in 2 tbsp of the marinade to create small clumps.
STEP 2: PREPARE THE FLOUR COATING
Remove chicken from marinade, shaking off any excess. Dredge thoroughly in flour mixture, pressing firmly so the coating adheres.
STEP 3: DREDGE THE CHICKEN
Heat oil in a heavy skillet or Dutch oven to 325°F. Fry chicken 3–4 minutes per side until golden brown and internal temp reaches 165°F (75°C).
STEP 4: FRY UNTIL CRISPY
Stir together mayonnaise and Sriracha in a small bowl until smooth. Adjust the spice level as needed.
STEP 5: MAKE SPICY MAYO
Spread spicy mayo on both halves of toasted buns. Add fried chicken and toppings of choice. Serve immediately while hot and crisp.
STEP 6: ASSEMBLE SANDWICHES
PRO TIPS
- Pound the chicken evenly so that it cooks at the same rate
- Marinate the chicken overnight for optimal flavor
- Add a slice of pepper jack or cheddar cheese after frying
THIS RECIPE IS BETTER THAN FAST-FOOD
With tender buttermilk-marinated chicken, a bold seasoned crust, and creamy spicy mayo, it’s everything you crave in a fried chicken sandwich—made fresh at home.
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