Spicy Fried Chicken Sandwich
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49 INGREDIENTS • 13 STEPS • 8HRS 30MINS

Spicy Fried Chicken Sandwich

Try your hand at a housemade version of a fast food spicy chicken sandwich! Everything from scratch, including the bun. Don’t let it intimidate you, have some fun with it!
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Try your hand at a housemade version of a fast food spicy chicken sandwich! Everything from scratch, including the bun. Don’t let it intimidate you, have some fun with it!
author_avatar
Tini Younger
Tini's cooking journey began when she stumbled into high school culinary class. She has since competed on Next Level Chef and now shares her recipes on social media, where she's grateful for the incredible support from her followers.
https://www.youtube.com/playlist?list=PLJo-G1syw_kTyXS2GnMg36A5zYBbcS6nA
8HRS 30MINS
Total Time
$3.29
Cost Per Serving
Ingredients
Servings
6
us / metric
Hot Sauce
Water
1/3 cup
Water
Apple Cider Vinegar
1/3 cup
Apple Cider Vinegar
Red Fresno Chili Pepper
2 cups
Red Fresno Chili Peppers, deseeded, diced
Garlic
6 cloves
Garlic, chopped
Kosher Salt
2 tsp
Kosher Salt
Chicken Marinade
Buttermilk
2 cups
Buttermilk
Pickle Juice
4 Tbsp
Pickle Juice
Garlic Powder
2 tsp
Garlic Powder
Chili Powder
2 tsp
Chili Powder
Onion Powder
2 tsp
Onion Powder
Smoked Paprika
2 tsp
Smoked Paprika
Cayenne Pepper
1 tsp
Cayenne Pepper
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Boneless, Skinless Chicken Thigh
6
Boneless, Skinless Chicken Thighs
about 1 1/2 pounds
Bun
Milk
1/2 cup
Milk, warmed
Granulated Sugar
2 Tbsp
Granulated Sugar, divided
Active Dry Yeast
1 tsp
Active Dry Yeast
All-Purpose Flour
2 1/4 cups
All-Purpose Flour
Kosher Salt
1 tsp
Kosher Salt
Egg
2
Eggs
Unsalted Butter
4 Tbsp
Unsalted Butter, room temperature
Egg Wash
Large Egg
1
Large Egg
Water
1 Tbsp
Water
or Milk
Spicy Mayo
Mayonnaise
1/2 cup
Mayonnaise
Hot Sauce
2 Tbsp
Hot Sauce
Coleslaw
Mayonnaise
4 Tbsp
Mayonnaise
Hot Sauce
2 Tbsp
Hot Sauce
Granulated Sugar
2 tsp
Granulated Sugar
Apple Cider Vinegar
2 tsp
Apple Cider Vinegar
Garlic Powder
1/2 tsp
Garlic Powder
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Lemon
1
Lemon, zested, juiced
Green Cabbage
3 oz
Green Cabbage, shredded
Red Cabbage
1 cup
Red Cabbage, shredded
Carrot
1
Small Carrot, grated
Chicken Dredge
All-Purpose Flour
2 cups
All-Purpose Flour
Corn Starch
4 Tbsp
Corn Starch
Garlic Powder
2 tsp
Garlic Powder
Chili Powder
2 tsp
Chili Powder
Onion Powder
2 tsp
Onion Powder
Smoked Paprika
2 tsp
Smoked Paprika
Cayenne Pepper
1 tsp
Cayenne Pepper
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Neutral Oil
as needed
Neutral Oil
for frying, 2 quarts approx.
Sea Salt Flakes
to taste
Sea Salt Flakes
Assembly
Dill Pickle
to taste
Sliced Dill Pickles
Love This Recipe?
author_avatar
Tini Younger
Tini's cooking journey began when she stumbled into high school culinary class. She has since competed on Next Level Chef and now shares her recipes on social media, where she's grateful for the incredible support from her followers.
https://www.youtube.com/playlist?list=PLJo-G1syw_kTyXS2GnMg36A5zYBbcS6nA

Author's Notes

For extra spicy hot sauce, you can keep some of the seeds in the peppers.

The acid in buttermilk helps to tenderize the chicken as it marinates so you have the juiciest chicken sandwich.

Yeast uses sugar like food to help activate it and create CO2 which will create a light and fluffy dough.

Sometimes the dough does not “double in size”, it is more important to look and feel the dough. It should have a jiggle when you shake the bowl or pan it is in and it should leave a small indent when you press it gently with your finger.

This slaw is more acidic to help cut through the creamy mayo, buttery roll and crispy fried chicken.

We highly recommend using a thermometer to keep the temperature of the oil and check the temperature of the chicken.

Careful to not let your oil get too cold or your chicken will end up too oily. Be careful to not let your oil get too hot or you will burn the crust before the inside has a chance to cook.

If you think the edges are perfectly golden brown and crispy but the chicken needs more time to cook, place in 350℉ oven to cook the chicken all the way through.

Sprinkle the chicken with flaky salt as soon as it comes out of the oven so that the residual oil will help to make the salt stick.
Cooking InstructionsHide images
step 1
Make the hot sauce: In a small saucepan over medium heat, bring the Water (1/3 cup) and Apple Cider Vinegar (1/3 cup) to a boil. Add the Red Fresno Chili Peppers (2 cups), Garlic (6 cloves), and Kosher Salt (2 tsp) and cook until the peppers become tender, about 10-15 minutes.
step 2
Add the mixture to a food processor or blender and blend for 3-5 minutes, until mixture is smooth. Pass through a fine mesh sieve. Taste and adjust salt. Hot sauce can be used immediately or can be stored in an airtight container in the refrigerator for up to 2 weeks.
step 3
Marinate the chicken: In a large mixing bowl, whisk together the Buttermilk (2 cups), hot sauce, Pickle Juice (4 Tbsp), Garlic Powder (2 tsp), Chili Powder (2 tsp), Onion Powder (2 tsp), Smoked Paprika (2 tsp), Cayenne Pepper (1 tsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Add the Boneless, Skinless Chicken Thighs (6) and toss to coat completely. Cover and refrigerate for at least 2 hours and up to overnight.
step 4
Make the buns: In a large mixing bowl, combine the Milk (1/2 cup), 1 tablespoon (12 grams) Granulated Sugar (2 Tbsp), and Active Dry Yeast (1 tsp). Let sit until frothy, about 5 minutes. Add the All-Purpose Flour (2 1/4 cups), remaining sugar, Kosher Salt (1 tsp), and Eggs (2) mix until a dough ball forms. Slowly add in the Unsalted Butter (4 Tbsp), kneading between each addition until the butter is fully incorporated. Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place until it has doubled in size, about 60-90 minutes.
step 5
Pour the dough onto a lightly floured work surface and divide into 6 equal pieces. Roll each piece into a tight ball and place on a parchment lined sheet tray. Cover the tray with a kitchen towel or plastic wrap and let sit until they have risen 1½ times their size, about 30 minutes. Preheat your oven to 350℉ (175℃).
step 6
Make egg wash by whisking 1 Large Egg (1) with a tablespoon of milk or Water (1 Tbsp) until combined.
step 7
Brush the tops of each bun with egg wash and bake until golden brown and cooked through, about 20 minutes.
step 8
Make the spicy mayo: In a small mixing bowl, whisk together the Mayonnaise (1/2 cup) and Hot Sauce (2 Tbsp). Set aside until ready to use.
step 9
Make the coleslaw: In a large mixing bowl, whisk together the Mayonnaise (4 Tbsp), Hot Sauce (2 Tbsp), Granulated Sugar (2 tsp), Apple Cider Vinegar (2 tsp), Garlic Powder (1/2 tsp), Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), Lemon (1) zest and juice. Add the Green Cabbage (3 oz), Red Cabbage (1 cup), and Carrot (1) and toss to combine. Store in the refrigerator until ready to use.
step 10
Fry the chicken: In a large pot over medium heat, bring the oil to 350℉ (175℃). Place a wire rack set over a sheet pan next to the pot.
step 11
In a large mixing bowl, whisk together the All-Purpose Flour (2 cups), Corn Starch (4 Tbsp), Garlic Powder (2 tsp), Chili Powder (2 tsp), Onion Powder (2 tsp), Smoked Paprika (2 tsp), Cayenne Pepper (1 tsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Remove the chicken from the marinade and let the excess liquid drip off. Place the chicken in the flour mixture and toss to coat completely. Shake off excess flour and place into the Neutral Oil (as needed). Make sure not to over crowd.
step 12
Let the chicken cook until it reaches an internal temperature of 165℉ (75℃), about 10 minutes. Carefully remove the chicken from the oil and place on the wire rack. Sprinkle with the Sea Salt Flakes (to taste).
step 13
Build the sandwich: Cut the buns in half and spread the spicy aioli on the bottom bum. Layer with the slaw and place the chicken on top. Finish with sliced Dill Pickles (to taste) and the top bun.
step 13 Build the sandwich: Cut the buns in half and spread the spicy aioli on the bottom bum. Layer with the slaw and place the chicken on top. Finish with sliced Dill Pickles (to taste) and the top bun.
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RECIPES TAG
American
Comfort Food
Chicken
Shellfish-Free
Dinner
Game Day
Sandwiches & Wraps
Spring
Summer
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