The Ultimate Crispy Spicy Chicken Sandwich
Better than takeout, this spicy chicken sandwich recipe features a shaggy, shattering crust, a buttermilk marinade, and a Nashville-style spicy oil glaze. Perfect for dinner or game day.
Equipment
- Dutch Oven or Heavy Pot
- Deep Fry Thermometer
- Wire Rack
- Whisk
Ingredients
The Marinade
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tbsp pickle juice
- 1 large egg
- 1 tbsp hot sauce vinegar-based like Frank's
The Breading
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tbsp baking powder
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper adjust for heat
- 1 tsp salt
- 0.5 tsp black pepper
Spicy Glaze & Assembly
- 4 cups neutral oil for frying (canola or vegetable)
- 0.5 cup hot frying oil reserved from pot
- 1 tbsp cayenne pepper for glaze
- 1 tbsp brown sugar
- 1 tsp paprika
- 4 Brioche buns toasted
- 4 tbsp mayonnaise
- 8 slices dill pickles
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk, pickle juice, egg, and hot sauce. Add chicken thighs, ensuring they are submerged. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Prepare the Dredge: In a shallow dish, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Secret Step: Drizzle 2 tablespoons of the wet buttermilk marinade into the flour mixture and rub with fingers to create shaggy clumps.
- Coat the Chicken: Remove chicken from marinade, letting excess drip off. Press firmly into the flour mixture, ensuring the coating adheres to every nook and cranny.
- Fry: Heat oil in a Dutch oven to 350°F (175°C). Carefully lower chicken into oil. Fry for 5–7 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. Do not overcrowd.
- Make Spicy Glaze: Transfer chicken to a wire rack. In a small heat-proof bowl, whisk 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, and paprika. Brush this glaze over the hot chicken.
- Assemble: Toast brioche buns with butter. Spread mayo on buns, add pickles, place the spicy chicken, and top with lettuce if desired.
Notes
Storage: Keep fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 375°F for 3-4 minutes.
Less Spicy: Omit the spicy oil glaze and reduce cayenne in the flour for a milder sandwich.