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Spicy Chicken Sandwich Recipe

  • Author: Shawn Williams
  • Prep Time: 60
  • Cook Time: 15
  • Total Time: 1 hour 15 minutes
  • Yield: 2 sandwiches 1x
  • Category: Lunch
  • Cuisine: American, Asian

Description

My perfect spicy chicken sandwich made with fried chicken thigh, homemade buffalo sauce, blue cheese coleslaw, dill pickles, fresh cilantro, and a toasted brioche bun.


Ingredients

Scale
  • 2 boneless, skinless chicken thighs
  • 2 brioche buns, oiled and toasted
  • Fresh cilantro
  • Dill pickle chips
  • Vegetable, canola, or peanut oil for frying (enough to submerge chicken)

Buttermilk Marinade

  • 2 cups buttermilk
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Flour Mix

  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • Pinch of salt and pepper

Spicy Buffalo Sauce

  • 1/2 cup hot sauce (I like Frank’s original)
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 tablespoon butter, melted

Blue Cheese Coleslaw

  • 1 cup rainbow coleslaw mix
  • 2 tablespoons creamy blue cheese dressing

Instructions

  1. Combine chicken with buttermilk marinade ingredients. Mix well and let the chicken marinate for at least 1 hour and up to 24 hours in the fridge. Make sure chicken thighs are unfolded from the original packaged position.
  2. Meanwhile, mix buffalo sauce ingredients in a small bowl and coleslaw mix in another small bowl. Keep in the fridge until ready to prepare. Prep flour mixture in a shallow bowl and set aside.
  3. Bring oil to 350°F in a medium-sized saucepan. Target medium-high heat and check with a thermometer. Ideally, you want enough oil to fully submerge the chicken. If not, you must flip halfway through. Carefully place chicken in the oil and deep fry for 12-14 minutes. Remove and let rest/drain on a paper towel-lined plate for 10 minutes. Ensure chicken internal temp is 165°F.
  4. While the chicken is resting, oil or butter and toast the brioche buns on a skillet or grill. Submerge the chicken in the hot sauce and ensure it’s fully coated. Build sandwich starting with the bottom bun, coleslaw, spicy chicken thigh, 3 dill pickles, and a small bunch of cilantro (stems optional and edible). Top with the bun and serve with sweet potato fries or craft beer fries.

Notes

For frying, I like to use a smaller pot with just enough oil to fully submerge the chicken, eliminating the need to flip halfway through. Let 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.


Nutrition

  • Serving Size: 1 sandwich
  • Calories: 766
  • Sugar: 19.8g
  • Sodium: 3343mg
  • Fat: 37.7g
  • Saturated Fat: 11.5g
  • Carbohydrates: 59.6g
  • Fiber: 2.6g
  • Protein: 27.5g
  • Cholesterol: 140mg

Keywords: spicy chicken sandwich, fried chicken sandwich, buffalo chicken sandwich

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