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Ultimate Crispy Chicken Sandwich with Spicy Mayo

Close-up of a Crispy Chicken Sandwich with Spicy Mayo, pickles, and a brioche bun on a wooden board.
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Follow these steps to make a restaurant-quality fried chicken sandwich featuring extra-crispy chicken and homemade spicy mayonnaise.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz each), halved horizontally
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (like Frank’s or Cholula)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 4 brioche buns
  • 4 slices dill pickle chips
  • For Spicy Mayo: 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder

Instructions

  1. Place the chicken pieces in a bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your dry dredge.
  3. Remove chicken from the buttermilk, letting excess drip off, but do not pat dry.
  4. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick coating.
  5. For extra crispiness (double dredge): Dip the floured chicken back into the remaining buttermilk mixture for just a few seconds, then immediately return it to the dry flour mixture, pressing hard again to build a thick crust.
  6. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit.
  7. Carefully place 1 or 2 chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
  8. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after removing from oil.
  9. While the chicken rests, prepare the mayo: Whisk together the mayonnaise, sriracha, lemon juice, and garlic powder in a small bowl.
  10. Lightly toast the brioche buns.
  11. Assemble the sandwich: Spread a generous amount of spicy mayo on both halves of the bun. Place the crispy chicken on the bottom bun, top with pickle chips, and place the top bun on. Serve immediately.

Notes

  • For the crispiest result, maintain the oil temperature between 315F and 330F during frying. If the oil is too cool, the crust will absorb too much oil and become soggy.
  • If you prefer not to deep fry, you can bake the dredged chicken at 400 degrees Fahrenheit for 20 minutes, flipping halfway, then finish under the broiler for 2 minutes to set the crust.
  • Use good quality, soft brioche buns; they hold up well against the moisture of the mayo and the heat of the chicken.

Nutrition

Find it online: https://kitchnkudos.com/crispy-chicken-sandwich-with-spicy-mayo/