Spicy Chicken Sandwich Recipe

My spicy chicken sandwich recipe was actually inspired by one of my favorite crispy buffalo chicken sandwiches in Boston. This particular chicken sandwich featured chicken dredged in a more traditional hot sauce rather than a buffalo sauce, giving it a little more heat and unique flavor.

My spicy chicken sandwich is made up of fried chicken thigh drenched in homemade buffalo-ish sauce, blue cheese coleslaw, dill pickles, fresh cilantro, and a toasted brioche bun. It’s very simple, but each component delivers distinguishable flavors that really complement every bite.

Chicken thighs are the perfect cut of chicken for a sandwich because it’s very tender and easily pulls apart with each bite. The nooks and crannies will fill with flour and create delicious crispy fried pockets. I honestly can’t think of a better lunch worth the extra effort.

The Hot Sauce

While you can absolutely use your favorite buffalo sauce, I decided to get a little creative and add some additional ingredients. I used Frank’s regular hot sauce and added sriracha, honey, and a little bit of butter. It’s hot, but not overpowering. If you’re looking for more heat, look for Frank’s Extra Hot.

Buttermilk Brined Chicken Thighs

The most important step is to marinate (brine) the chicken thighs in buttermilk for at least one hour or up to 24 hours. This process helps the buttermilk soak into the chicken and tenderize it. I like to add paprika, salt, and pepper to the mixture for additional flavor.

Most packaged chicken thighs come rolled into a circular shape. Make sure you unfold the chicken so all surface area is completely covered. This will also help when it comes to evenly frying. Once chicken thighs have finished marinating, dredge in flour and spices and then deep fry.

Deep Frying Chicken Thighs

The key to the perfect fried chicken is the oil temperature. Chicken thighs will need 10-14 minutes to fully cook through, depending on the size. The balance is fully cooking the inside without burning the outside crust. Use a digital thermometer to ensure your oil is 350°F.

I like to use a smaller pot with just enough oil to fully submerge the chicken, eliminating the need to flip halfway through while also conserving oil. Let chicken rest for 10 minutes before serving and always ensure the internal chicken temperature is at least 165°F. Canola, vegetable, or peanut oil are best for frying chicken.

Blue Cheese Coleslaw

The blue cheese coleslaw is comprised of a simple rainbow coleslaw mix and creamy blue cheese dressing. I use blue cheese sparingly so as to not overwhelm the sandwich. My only suggestion is to look for the thinnest shredded coleslaw mix you can find. Some come prepacked with small chunks of broccoli and I usually send those to the trash (or eat them, I guess).

More Sandwich Recipes

• Pepper crusted burger
• Smash burgers
• Pesto chicken panini
• The very best turkey burger
• Philly cheesesteak sliders

Print