Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 boneless, skinless chicken breasts (about 6–7 oz / 170–200 g each)
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 ml) hot sauce
- 1 1/2 tsp kosher salt, plus more as needed
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1 1/2 tsp baking powder
- 1 1/2 tsp chili powder
- Neutral frying oil (6–8 cups / 1.4–1.9 L, as needed)
- 3/4 cup (170 g) mayonnaise
- 2 tbsp (30 g) chili garlic sauce
- 1 tbsp (15 ml) sriracha
- 2 tsp (10 g) ketchup
- 1 tsp (5 ml) white vinegar
- 1–2 tsp granulated sugar
- 4 brioche buns
- 16–20 dill pickle chips
- 2 tbsp (28 g) unsalted butter (for toasting buns)
Do This
- 1. Pound chicken to an even 1/2-inch thickness; marinate in buttermilk, hot sauce, salt, and spices for 1–4 hours.
- 2. Stir together spicy mayo; chill while you cook.
- 3. Mix flour, cornstarch, baking powder, and spices; heat oil to 350°F (177°C).
- 4. Dredge chicken: flour mix, back into marinade, then flour mix again; press hard for craggy bits.
- 5. Fry 2 pieces at a time at 350°F (177°C) for 6–8 minutes, until 165°F (74°C) inside; drain on a rack.
- 6. Butter and toast brioche buns in a skillet 2–3 minutes until golden.
- 7. Assemble: spicy mayo on both bun halves, fried chicken, pickles; serve hot.
Why You’ll Love This Recipe
- That signature crunch: A double-dredge plus cornstarch gives you a craggy, shatteringly crisp crust.
- Spicy but balanced: Creamy, tangy spicy mayo and crisp pickles keep the heat from feeling one-note.
- Juicy chicken breast: Buttermilk marinade helps the chicken stay tender, not dry.
- Home-cook friendly: Straightforward ingredients and a reliable frying method with exact temps.
Grocery List
- Produce: dill pickle chips (or whole dill pickles to slice), optional lettuce (for serving)
- Dairy: buttermilk, mayonnaise, unsalted butter, brioche buns
- Pantry: all-purpose flour, cornstarch, baking powder, neutral oil (canola/peanut/vegetable), hot sauce, chili garlic sauce, sriracha, ketchup, white vinegar, granulated sugar, kosher salt, black pepper, garlic powder, onion powder, paprika, chili powder, cayenne
Full Ingredients
Chicken and Buttermilk Marinade
- 4 boneless, skinless chicken breasts (about 6–7 oz / 170–200 g each)
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 ml) hot sauce (Frank’s-style or similar)
- 1 1/2 tsp (6 g) kosher salt
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper
Craggy Spicy Frying Dredge
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1 1/2 tsp (6 g) baking powder
- 1 1/2 tsp (4 g) kosher salt
- 1 1/2 tsp (3 g) chili powder
- 1 tsp (2 g) paprika
- 1 tsp (3 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (use 1/4 tsp for milder; 1 tsp for extra spicy)
- 1/2 tsp (1 g) freshly ground black pepper
Frying
- 6–8 cups (1.4–1.9 L) neutral frying oil (canola, peanut, or vegetable), enough for 1 1/2–2 inches depth
Creamy Spicy Mayo
- 3/4 cup (170 g) mayonnaise
- 2 tbsp (30 g) chili garlic sauce
- 1 tbsp (15 ml) sriracha
- 2 tsp (10 g) ketchup
- 1 tsp (5 ml) white vinegar
- 1–2 tsp (4–8 g) granulated sugar (start with 1 tsp and adjust)
- 1/8 tsp kosher salt
Sandwich Assembly
- 4 brioche buns, sliced
- 2 tbsp (28 g) unsalted butter, for toasting buns
- 16–20 dill pickle chips
- Optional: shredded iceberg lettuce (for added crunch)
Step-by-Step Instructions
Step 1: Prep the chicken for even cooking
Place 1 chicken breast between two sheets of parchment paper (or plastic wrap). Use a meat mallet or rolling pin to pound to an even 1/2-inch (1.25 cm) thickness. This helps the breast cook through quickly without drying out and gives you a better chicken-to-breading ratio.
Repeat with the remaining chicken breasts. If any breast is very large, you can trim it into a more bun-sized cutlet after pounding.
Step 2: Marinate in spicy buttermilk
In a medium bowl, whisk together the buttermilk, hot sauce, kosher salt, garlic powder, onion powder, paprika, and cayenne.
Add the chicken, turning to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours for more flavor). For food safety, keep the chicken cold until you are ready to dredge and fry.
Step 3: Make the creamy spicy mayo
In a small bowl, whisk together mayonnaise, chili garlic sauce, sriracha, ketchup, white vinegar, sugar, and salt.
Taste and adjust: add 1 tsp more sugar if you want that slightly sweet fast-food balance, or add a touch more vinegar if you want extra tang. Refrigerate until assembly time (at least 15 minutes is ideal).
Step 4: Mix the dredge and set up your station
In a shallow dish (a pie plate works well), whisk together the flour, cornstarch, baking powder, salt, and all remaining dredge spices.
Set up a simple line: marinated chicken (keep it cold) → flour mixture → back to marinade → flour mixture again. Place a wire rack over a sheet pan for the breaded chicken to rest on.
Step 5: Heat the oil to the right temperature
In a heavy pot or Dutch oven, add oil to a depth of 1 1/2 to 2 inches (about 4–5 cm). Heat over medium to medium-high until the oil reaches 350°F (177°C). Use a thermometer and try to keep the oil between 340–355°F (171–179°C) as you fry.
While the oil heats, let the chicken sit at room temperature for 10 minutes (not longer) so the crust adheres well and the oil temperature doesn’t crash as much.
Step 6: Double-dredge for a craggy, crunchy crust
Working with one piece at a time, lift chicken from the marinade and let excess drip off for 5–10 seconds. Coat in the flour mixture, pressing firmly so the coating sticks. Dip it back into the marinade quickly, then coat again in the flour mixture.
For extra crags: pinch and sprinkle a few “wet clumps” of flour mixture onto the chicken and press them on. Place the breaded chicken on the wire rack while you bread the remaining pieces (rest 5 minutes before frying for better adhesion).
Step 7: Fry until crisp and cooked through
Carefully lower 2 pieces of chicken into the oil (don’t crowd the pot). Fry at 350°F (177°C) for 6–8 minutes, turning once, until deep golden brown and the thickest part reads 165°F (74°C) on an instant-read thermometer.
Transfer to a clean wire rack to drain (avoid paper towels, which can soften the crust). Return oil to 350°F (177°C) and repeat with remaining chicken.
Step 8: Toast the brioche and assemble the sandwiches
Spread cut sides of the brioche buns with 1/2 tbsp (7 g) butter per bun. Toast in a skillet over medium heat for 2–3 minutes until golden and slightly crisp on the surface.
Spread a generous layer of spicy mayo on both bun halves (about 1 1/2 tbsp per sandwich, or to taste). Add the fried chicken, then top with 4–5 dill pickle chips (and optional shredded lettuce). Close the bun and serve immediately while the chicken is hot and crunchy.
Pro Tips
- Use a thermometer the whole time: The difference between “crispy and juicy” and “greasy” is often oil that’s too cool. Aim for 350°F (177°C).
- Don’t skip the cornstarch + baking powder: Cornstarch lightens the coating; baking powder creates tiny bubbles for extra crunch.
- Press the dredge in firmly: The craggy texture comes from compression and little clumps, not a perfectly smooth flour coat.
- Drain on a rack, not paper towels: Airflow keeps the crust crisp.
- Pickles matter: Dill pickle chips add the bright, salty snap that makes spicy fried chicken feel balanced rather than heavy.
Variations
- Extra-spicy “hot” version: Add 1/2 tsp more cayenne to the dredge and stir 1 tsp more chili garlic sauce into the mayo.
- Air-fryer method (less traditional, still tasty): Spray breaded chicken generously with oil spray and air-fry at 400°F (204°C) for 12–14 minutes, flipping at 7 minutes, until 165°F (74°C). (Crust will be less craggy than deep-fried.)
- Thigh swap: Use 4 boneless, skinless chicken thighs (5–6 oz each). Fry 7–9 minutes, still to 165°F (74°C).
Storage & Make-Ahead
Best fresh: Fried chicken sandwiches are crispiest right after frying and assembling.
Make-ahead: You can mix the spicy mayo up to 5 days ahead (covered in the fridge). You can also mix the dredge (dry ingredients only) up to 1 week ahead in an airtight container.
Leftovers: Store fried chicken (unassembled) in an airtight container in the fridge for up to 3 days. Reheat on a wire rack over a sheet pan in a 425°F (218°C) oven for 10–14 minutes until hot and crisp (target 165°F / 74°C internally). Toast fresh buns and assemble just before eating. Spicy mayo keeps 5 days refrigerated.
Nutrition (per serving)
Approximate, per 1 assembled sandwich (1/4 of recipe): Calories: 840; Protein: 44 g; Carbohydrates: 55 g; Fat: 50 g; Saturated Fat: 10 g; Fiber: 2 g; Sugars: 9 g; Sodium: 1550 mg.
