Why Make This Recipe
The Spicy Buttermilk Crispy Chicken Sandwich is a delicious treat for anyone who loves a good crunch and a little heat! This sandwich is perfect for lunch or dinner, and it hits all the right notes with juicy chicken, crispy texture, and a spicy kick. What makes it even better is that it’s easy to make at home, allowing you to enjoy a fast-food favorite whenever you want.
How to Make Spicy Buttermilk Crispy Chicken Sandwich
Ingredients:
- 2 boneless skinless chicken breasts (sliced in half lengthwise to make 4 thin breasts)
- 1 cup buttermilk
- 1 cup flour
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne powder
- 1/2 teaspoon salt
- Vegetable oil (for frying)
- 4 slices American cheese
- 8 slices cooked bacon
- 4 soft buns
- 1/2 cup mayo
- 3 tablespoons sriracha
- 1/2 teaspoon sugar
Directions:
- Place the 4 chicken breasts in a medium bowl and add the buttermilk. Marinade for at least 30 minutes or up to 24 hours.
- In a small bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne powder, and salt.
- Dredge the chicken breasts in the flour mixture, then dip them back into the buttermilk, and again in the flour mixture. Let them rest on a baking sheet.
- Heat 4 cups of vegetable oil in a Dutch oven or heavy-bottom pot to 350 degrees Fahrenheit.
- Once the oil is hot, add 2 chicken breasts and fry for about 6 minutes until they are golden brown. Remove from the pan and place on a cooling rack or on a plate lined with paper towels. Add a slice of cheese on top of each chicken breast. Repeat with the remaining chicken.
- Assemble the sandwiches with the crispy chicken, bacon, and any other toppings you like. Enjoy!
For the Sriracha Mayo
- In a small bowl, mix together the mayo, sriracha, and sugar. This sauce adds a nice spicy flavor to your sandwich.
How to Serve Spicy Buttermilk Crispy Chicken Sandwich
Serve your Spicy Buttermilk Crispy Chicken Sandwich warm, with the crunchy chicken patty, crispy bacon, and a drizzle of sriracha mayo all tucked into a soft bun. You can pair it with fries, salad, or your favorite side for a complete meal.
How to Store Spicy Buttermilk Crispy Chicken Sandwich
If you have leftovers, store the crispy chicken separately from the buns and toppings. Put the chicken in an airtight container and place in the fridge for up to 3 days. The buns can also be stored in a separate bag for freshness.
Tips to Make Spicy Buttermilk Crispy Chicken Sandwich
- For extra flavor, marinate the chicken for longer, even overnight.
- Ensure the oil is hot enough for frying to get that perfect crispy crust.
- If you want it spicier, increase the amount of cayenne or add extra sriracha to the mayo.
Variation
You can customize this sandwich by adding different toppings like lettuce, tomato, or avocado. You can also use different types of cheese—pepper jack adds a nice kick!
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely and pat it dry before marinating.
2. Is there a substitute for buttermilk?
Yes! You can make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
3. Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 400 degrees Fahrenheit for about 20-25 minutes, flipping halfway through. It may not be as crispy but will still be delicious!
Enjoy making your Spicy Buttermilk Crispy Chicken Sandwich!
Spicy Buttermilk Crispy Chicken Sandwich
Ingredients
For the Chicken
- 2 pieces boneless skinless chicken breasts, sliced in half lengthwise to make 4 thin breasts
- 1 cup buttermilk For marinating the chicken
- 1 cup flour For dredging
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne powder Add more for extra spiciness
- 1/2 teaspoon salt
- 4 cups vegetable oil, for frying Ensure the oil is hot enough
For Assembling the Sandwich
- 4 slices American cheese Melt on top of chicken
- 8 slices cooked bacon Crispy
- 4 pieces soft buns For serving
- 1/2 cup mayo For sriracha mayo
- 3 tablespoons sriracha To mix with mayo
- 1/2 teaspoon sugar For sriracha mayo
Instructions
Marinate the Chicken
- Place the 4 chicken breasts in a medium bowl and add the buttermilk. Marinade for at least 30 minutes or up to 24 hours.
Prepare the Coating
- In a small bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne powder, and salt.
- Dredge the chicken breasts in the flour mixture, then dip them back into the buttermilk, and again in the flour mixture. Let them rest on a baking sheet.
Fry the Chicken
- Heat 4 cups of vegetable oil in a Dutch oven or heavy-bottom pot to 350 degrees Fahrenheit.
- Once the oil is hot, add 2 chicken breasts and fry for about 6 minutes until they are golden brown.
- Remove from the pan and place on a cooling rack or on a plate lined with paper towels. Add a slice of cheese on top of each chicken breast.
- Repeat with the remaining chicken.
Assemble the Sandwich
- Assemble the sandwiches with the crispy chicken, bacon, and any other toppings you like. Enjoy!
Prepare the Sriracha Mayo
- In a small bowl, mix together the mayo, sriracha, and sugar.