• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Something About Sandwiches
  • Recipes
    • Sandwiches
    • Grilled Cheese Sandwiches
    • Condiments
    • Sides
  • About
    • The Bloke Behind The Bread
    • FAQ
    • Privacy Policy
  • Contact

Spicy Chicken Sandwich

Posted November 10, 2020 by Chris Last Updated November 10, 2020

128shares
  • Share
Jump to Recipe Jump to Video

This Spicy Fried Chicken Sandwich is ultra crispy on the outside, soft & juicy on the inside and loaded with flavour all over!

hand pushing down bun onto chicken sandwich on chopping board

The BEST Spicy Chicken Sandwich!

Yup, I’m putting it out there. This will be the best spicy chicken sandwich you’ll ever make. Here’s why I’m confident you’re gonna LOVE it:

  • Crisp – Whilst deep frying can be a bit of a faff, here I’ll give you some tips and tricks to ensuring the chicken comes out ultra crispy.
  • Juicy – Inside the crispy coating will be soft, juicy and tender chicken – no false promises!
  • Glaze – I’ll show you a super simple but insanely delicious sauce to glaze the chicken with.
  • Flavour – In general, the whole sandwich is absolutely bursting with flavour!

This sandwich does take a little prep time & effort, but the results are worth it. Because when is fried chicken slapped between two slices of bread ever not worth it?! Anywho, follow me…

closeup shot of glaze dripping off chicken sandwich

Pounding the Chicken

The first, and arguably most important step to prepping the chicken is pounding it. Pounding the chicken serves two purposes:

  • Thickness – You want the meat to be even thickness, just so it cooks at an even rate. You also want it to be thin so the breading crisps up at the same rate the meat cooks.
  • Tender – By pounding the chicken you tenderize it.

For this sandwich we’ll be using boneless skinless chicken breasts, but you can sub thighs if that’s what you have. To pound the chicken I use a rolling pin, but you can use anything with a bit of weight behind it, like a cast iron skillet or mallet. In all cases just make sure you cover with cling film and pinch around the edges to ensure the juices don’t escape.

Process shots: lay chicken on chopping board (photo 1), add cling film (photo 2), pound until even thickness (photo 3), remove cling film and repeat (photo 4).

4 step by step photos showing how to pound chicken

Spicy Chicken Marinade

All good fried chicken starts with a good marinade. For this simple marinade we’ll be using buttermilk, hot sauce and salt & white pepper.

What Hot Sauce to use?

You’ll want to use a vinegar based hot sauce to help tenderize the chicken. Something like Franks works great, as does Cholula.

What can I sub Buttermilk for?

Buttermilk is great for its consistency (perfect for coating/dredging chicken). Buttermilk is also great because its slight acidity helps tenderize the chicken. You’ll find it in most stores, but if for whatever reason you can’t find it you can use either plain yogurt & milk, or milk & vinegar (more on this in the recipe card).

How long to marinate for?

I recommend a minimum of 4 hours (up to overnight), but as long as you have time for. Even 30mins works wonders!

Process shots: add hot sauce, salt & pepper to buttermilk (photo 1), stir to combine (photo 2), add chicken breasts (photo 3), cover & marinate (photo 4).

4 step by step photos showing how to marinate spicy chicken

Spicy Chicken Coating

Once the chicken has marinated, it’s time to dredge it through seasoned flour. This is a crucial step and will heavily influence how crispy the chicken turns out.

When you coat the chicken, really make sure you work the flour into every crevice of the chicken. You want to create lots of tiny flaky parts – these are what will give the chicken that rough/craggy crunchy casing.

Process shots: add seasoning to flour (photo 1), stir to combine (photo 2), coat chicken (photo 3), repeat and get ready to fry (photo 4).

4 step by step photos showing how to coat spicy chicken

Deep Fried Spicy Chicken

To get the KFC style chicken you’re after, deep frying really is the best option. Here are some quick tips for deep frying:

  • Oil – You’ll want to use an oil with a high smoking point like vegetable, peanut or sunflower oil. Olive oil is not suitable for deep frying.
  • Space – Fry in batches to ensure you don’t overcrowd the pot.
  • Temp – Keep the oil at a steady temp. It will lower slightly when the chicken hits, just adjust the flame accordingly. To cool down the oil quickly just add in more oil.

Process shots: add chicken to hot oil (photo 1), flip then remove (photo 2), rest on wire rack (photo 3).

3 step by step photos showing how to fry spicy chicken

Spicy Chicken Glaze

Okay here’s where things get real intense real quick. I actually picked this tip up when trying out Nashville Fried Chicken, and that’s to use the leftover frying oil to create a glaze. I know, quite ridiculous isn’t it 🤣 But it totally works!

Alongside the oil, I add in hot sauce and honey, which creates a gorgeous sweet & spicy flavour combo. Alongside that I also add smoked paprika, which offers a really nice smoky twang.

Process shots: whisk glaze ingredients (photo 1), dunk in a brush (photo 2), glaze both sides of chicken (photo 3).

3 step by step photos showing how to glaze spicy chicken

Spicy Chicken Sandwich

Nearly there! Just the actual sandwich to make. All the tricky stuff is done. I like to keep the fillings fairly limited, just to allow the chicken to do the talking. Here I use mayonnaise, iceberg lettuce, pickles and jalapeños.

How Spicy is this sandwich?

This chicken itself has a mild kick to it, nothing to OTT. But from there you can really control how spicy the sandwich is. Add more or less hot sauce in the glaze then adjust jalapeños to preference!

Process shots: spread mayo on toasted bun (photo 1), add lettuce (photo 2), add chicken (photo 3), add pickles (photo 4), add jalapeños (photo 5), add other half of bun (photo 6).

6 step by step photos showing how to make a spicy chicken sandwich

What to serve with Spicy Chicken Sandwich?

  • Crisp/Chip Recommendation: I love Smoky Bacon flavour with this sandwich.
  • Side Recommendation: Crisp & Creamy Coleslaw pairs beautifully with this sandwich, as does Individual Nachos and Sweet Potato Wedges!

Alrighty, let’s tuck into the full recipe for this Spicy Chicken Sandwich shall we?!

chicken sandwich on wooden chopping board

How to make a Spicy Chicken Sandwich (Full Recipe & Video)

closeup shot of glaze dripping off chicken sandwich

Spicy Chicken Sandwich

This Spicy Fried Chicken Sandwich is ultra crispy on the outside, soft & juicy on the inside and loaded with flavour all over!
Jump to Video
5 from 5 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 sandwiches
955kcal
Author: Chris
Cost: £4 / $5

Equipment

  • Cling Film & Rolling Pin or Mallet (for pounding chicken)
  • Large Pot & Tongs (for deep frying)
  • Large Mixing Bowl & Cling Film (for marinating)
  • Large Shallow Bowl or Curved Tray (for dredging)
  • Sharp Knife & Chopping Board
  • Cooling Rack & Paper Towels
  • Small Mixing Bowl & Whisk (for glaze)
  • Kitchen Thermometer

Ingredients

Chicken & Marinade

  • 4x 5-7oz/150-200g Chicken Breasts
  • 1 1/4 cups / 300ml Buttermilk (see notes)
  • 1/4 cup / 60ml Hot Sauce (something vinegar based like Franks or Cholula)
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 3-4 cups / 750ml - 1litre Vegetable, Peanut or Sunflower Oil

Dry Mix

  • 1 3/4 cups / 250g Plain/All Purpose Flour
  • 2 tsp Paprika
  • 1.5 tsp Cayenne Pepper
  • 1 tsp EACH: Onion Powder, Garlic Powder, Salt, Baking Powder
  • 1/4 tsp Black Pepper

Sandwich

  • 4 large Burger Buns, halved & toasted (see notes)
  • 4 tbsp Mayo
  • 1/2 head of Iceberg Lettuce, finely sliced/shredded
  • Bread & Butter Pickles Slices, to preference
  • Pickled Jalapeños, to preference

Glaze

  • 1/2 cup / 120ml Oil from deep frying
  • 2 tbsp Honey
  • 2 tbsp Hot Sauce, or to taste
  • 2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt & Pepper, to taste

Instructions

  • Pound Chicken: Lay a chicken breast on your chopping board, cover with cling film and pinch around the edges (so no juices escape). Pound until even thickness, but not so thin it starts breaking apart. Around 3/4" is fine. Cut and discard any parts around the breast that rip off (can cut the tails off to create circle/burger shape if you want). Repeat with remaining breasts.
  • Marinate: In a large mixing bowl combine buttermilk, hot sauce, salt and white pepper. Add in the chicken breasts and combine to ensure they'll all coated. Cover with cling film and marinate in the fridge. I recommend a minimum of 4 hours (up to overnight) but just as long as you have time for. Take the chicken out the fridge 30mins before needed to bring close to room temp (see notes).
  • Dredge: In a large shallow dish or tray combine flour with paprika, cayenne pepper, onion & garlic powder, baking powder and salt & black pepper. One by one coat the breasts in the flour, making sure you completely coat each time. Really get in all the cracks and crevices of the chicken to create lots of little flaky parts. Place to one side.
  • Fry: In a large pot or deep pan heat up oil to 180C/356F. In batches of 1-2 (depending on pot size), carefully lower the chicken in the hot oil. The temp will likely drop to around 165C/300F, just maintain that heat as the chicken fries. Depending on the thickness of the chicken it'll take around 4-5mins on one side, then flip and continue frying for another couple of minutes. The chicken should be deep golden, visibly crunchy with the bubbling oil starting to slow down. The internal temp of the chicken should reach 75C/165F. Carefully remove and rest on wire rack with paper towels underneath (don't place directly on paper towel or they'll lose crispiness). Bring oil temp back up to 180C/356F between each batch.
  • Glaze: Once you've fried the 4 breasts, scoop out 1/2cup of the oil and pour into a mixing bowl. Add in honey, hot sauce, smoked paprika, garlic powder, salt & black pepper and whisk until it emulsifies and thickens into a glaze. Brush both sides of the chicken with the glaze.
  • Sandwich: Stack the sandwich in the following order - toasted bun, mayonnaise, lettuce, chicken, pickles & jalapeños, top bun. Enjoy!

Quick Demo

Notes

a) Buttermilk - You'll find this in nearly all supermarkets/grocery stores in the milk/cream section, but if for whatever reason you can't find it I recommend either of the following:
  • 3/4 cup plain unsweetened yogurt mixed with 1/4 cup milk to thin out.
  • 1 cup milk mixed with 1 tbsp acid (white vinegar or lemon juice). Mix them together and let it sit for 10mins before adding the chicken. This is a slightly thinner consistency than buttermilk, so if you’re doing this ensure you properly dredge the chicken through the chicken to create the flaky parts.
b) Burger Buns - I prefer sesame buns, but you can use any buns you fancy. I do recommend toasting though. To do this just place them in a smoking hot DRY griddle or frying pan until lightly charred. You can also slice them open and place them under the grill and broil until toasted.
c) Chicken - Important for the chicken to be close to room temp before you fry it. Frying cold meat will cause it to seize up and go chewy. Hence why taking the chicken out the fridge 30mins before needed.
d) Calories - Rough estimate based on using 5.3oz/150g chicken breasts, all the flour buttermilk included, 2 tsp oil per fried chicken:
Nutrition Facts
Spicy Chicken Sandwich
Amount Per Serving
Calories 955 Calories from Fat 436
% Daily Value*
Fat 48.4g74%
Saturated Fat 5.931g37%
Trans Fat 7.448g
Polyunsaturated Fat 8.279g
Monounsaturated Fat 26.655g
Cholesterol 118mg39%
Sodium 1816mg79%
Potassium 1038mg30%
Carbohydrates 82.79g28%
Fiber 5.5g23%
Sugar 18.85g21%
Protein 47.42g95%
Vitamin A 2116IU42%
Vitamin C 16mg19%
Calcium 215mg22%
Iron 5.89mg33%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Be sure to show it off and tag @somethingaboutsandwiches with #somethingaboutsandwiches!

If you loved this Spicy Chicken Sandwich Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!

128shares
  • Share

Filed Under: Sandwiches

New Kids on the Blog

3 sandwiches stacked on each other on wooden board with muffins, chives and hot sauce blurred in background

Scrambled Egg Sandwiches

croissant sandwich on wooden board with croissants and chicken salad blurred in background

Chicken Salad Croissant Sandwich

spatula lifting grilled cheese out of pan with cheese dripping out

Brie, Bacon & Blackberry Grilled Cheese

6 sandwich halves stacked on each other with filling dripping out

Spinach Artichoke Grilled Cheese

Never Miss a Sandwich!

Get the latest recipes sent straight to your inbox, just once a week. Unsubscribe anytime!

Previous Post: « Chicken Waldorf Salad Sandwich
Next Post: Tuna Salad Sandwich »

Reader Interactions

Comments

  1. Suzy

    November 10, 2020 at 11:59 pm

    5 stars
    This is so tasty! We loved it! Just the right amount of spice in it!

    Reply
    • Chris

      November 11, 2020 at 11:00 am

      Great to hear 🙂

      Reply
  2. Patty at Spoonabilities

    November 10, 2020 at 10:54 pm

    5 stars
    I will definitely be making this amazing sandwich very soon! All that crispiness and the intense flavors! I can just see everyone wanting more! Great recipe, thank you!

    Reply
    • Chris

      November 11, 2020 at 11:00 am

      Love it! Enjoy!!

      Reply
  3. Shadi Hasanzadenemati

    November 10, 2020 at 10:52 pm

    5 stars
    Mouthwatering! I have all the ingredients and can’t wait to make this!

    Reply
    • Chris

      November 11, 2020 at 11:00 am

      Enjoy!!

      Reply
  4. Beth

    November 10, 2020 at 10:28 pm

    5 stars
    This looks so delicious and yummy! My husband and daughter are going to love this recipe!

    Reply
    • Chris

      November 11, 2020 at 11:00 am

      Thanks Beth!

      Reply
  5. Amy

    November 10, 2020 at 10:21 pm

    5 stars
    OMG! How good does this sandwich look! I wanted to jump into the screen! Good tip about making sure we get the flour into every crevice of the chicken as I do sometimes miss it and find that the crispness of the chicken is uneven. I’ll have to keep that in mind.

    Reply
    • Chris

      November 11, 2020 at 10:59 am

      Thanks so much Amy! Glad you found the tips useful 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hey, Chris here!

If you love a good sandwich or want to know how to up your sandwich game, I've got you covered. Here at Something About Sandwiches you'll find fun, easy and seriously delicious sandwiches recipes! More on the bloke behind the bread...

Sandwich Socials

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Never Miss a Sandwich!

Get the latest recipes sent straight to your inbox, just once a week. Unsubscribe anytime!

Trending Today

  • Classic Cheese and Onion SandwichClassic Cheese and Onion Sandwich
  • Roasted Tomato SoupRoasted Tomato Soup
  • Sausage SandwichSausage Sandwich
  • Garlic Parmesan FriesGarlic Parmesan Fries
  • Crispy Baked Sweet Potato WedgesCrispy Baked Sweet Potato Wedges

Footer

Never Miss a Sandwich!

Sandwich Quote - Something About Sandwiches

Copyright © 2021 · Something About Sandwiches

  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Print