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Spicy Chicken Sandwich

fried chicken sandwich

Spicy Fried Chicken Sandwich

Whether you're celebrating National Fried Chicken Day (July 6) or you are craving a crunchy, spicy, mouthwatering fried chicken sandwich, this recipe is for you! The secret to the juiciest chicken you've ever had is marinating it in a combo of buttermilk and pickle juice(!) When you add the savory seasonings, spicy sauce, crunchy toppings, and pillowy brioche buns to the mix, you might discover that you're never going to go through the fast food line again!
Servings 6
Prep Time 4 hours 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes


For the Chicken

  • 1-1/4 cups Buttermilk
  • 3/4 cup Kosher pickle juice
  • 1 tbsp Sriracha
  • 6 Boneless, skinless chicken thighs
  • 1 cup All-purpose flour
  • 3/4 cup Yellow cornmeal
  • 2 tsp Baking powder
  • Member's Mark™ Sea Salt Grinder, as desired
  • 1 tsp Member's Mark™ Whole Black Pepper Grinder
  • 2 tsp Member's Mark™ Garlic Powder
  • 2 tsp Member's Mark™ Spanish Paprika
  • 6 cups Member's Mark™ Vegetable Oil

For the Sauce

  • 1/2 cup Mayonnaise
  • 1 tsp Member's Mark™ Spanish Paprika
  • 1 tsp Sriracha

For Serving

  • 6 Brioche hamburger buns, lightly toasted
  • Coleslaw, as desired
  • Kosher pickle slices, as desired
  • Jalapeño slices, as desired


For the Fried Chicken

  • In a large bowl, whisk together buttermilk, pickle juice, and Sriracha. In a gallon size zip-top bag or large bowl, combine chicken and buttermilk mixture; marinate for at least 4 hours to overnight, turning the bag occasionally.
  • In a large bowl, whisk together flour, cornmeal, baking powder, Member's Mark™ Sea Salt Grinder, Member's Mark™ Whole Black Pepper Grinder, Member's Mark™ Garlic Powder, and Member's Mark™ Spanish Paprika.
  • Heat Member's Mark™ Vegetable Oil in a Dutch oven or large pot to 360°F.
  • Working one at a time, remove chicken from buttermilk mixture and let excess drip off. Then dredge in flour mixture, dip into buttermilk mixture, then dredge again in flour mixture, pressing to coat.
  • Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool. You can also place the chicken on a baking sheet fitted with a wire rack and keep warm in an oven heated to 200 degrees F.

For the Chicken Sandwiches

  • Make the sauce by whisking all sauce ingredients together in a small bowl.
  • Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, coleslaw, pickles, jalapeños, and the top bun.
Course: Main Course
Cuisine: American
Keyword: chicken, fried chicken, sandwich, spicy chicken
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