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When I crave something ultra satisfying with just the right kick, this spicy buttermilk crispy chicken sandwich is my trusty go-to. Whether for a special weekend meal or when friends visit, it always hits the spot and leaves everyone raving about that irresistibly crunchy coating and flavorful heat.
The first time I made these, I could not believe how much better homemade fried chicken sandwiches tasted. My whole family swears they outshine our usual takeout favorite and now request them for birthday dinners.
Ingredients
- Boneless skinless chicken breast: makes for a juicy yet lean base and cooks evenly when sliced thin
- Buttermilk: tenderizes the chicken beautifully and helps the coating stick
- All-purpose flour and cornstarch: create the ultimate crisp crust with the right amount of craggy texture
- Smoked paprika: brings subtle smokiness that pairs so well with heat look for fresh vibrant paprika
- Garlic powder: adds depth and rounds out the spice blend choose a fine aromatic powder
- Cayenne powder: gives these sandwiches their signature fiery kick adjust to taste and check freshness for potency
- Salt: enhances all the flavors use sea salt for pure taste
- Vegetable oil: is ideal for frying with a high smoke point use fresh oil for the cleanest flavor
- American cheese: melts fastest and gives a classic gooey layer
- Cooked bacon: adds irresistible crunch and savoriness opt for thick cut hearty bacon
- Soft buns: hold the sandwich together without overpowering the flavor choose ones that are pillowy fresh
- For sriracha mayo: mayo brings creaminess while sriracha delivers heat and tang pick good quality real mayo
Step-by-Step Instructions
- Marinate the Chicken:
- Nestle the thinly sliced chicken breasts in a bowl and pour over the buttermilk. Make sure every piece is coated fully. Cover and refrigerate for at least thirty minutes or up to a full day. The longer the soak the juicier and more flavorful the chicken becomes.
- Mix the Coating:
- In a separate small bowl whisk together the flour cornstarch smoked paprika garlic powder cayenne and salt until completely blended. Patience here ensures every bite is seasoned all the way through.
- Dredge the Chicken:
- Lift each chicken breast out of the marinade letting extra buttermilk drip off. Coat thoroughly in the flour mixture then dunk back into remaining buttermilk and one last time into the flour blend. This double dip creates a thick crispy crust. Set coated pieces on a baking sheet to rest for at least ten minutes so the coating adheres properly.
- Fry the Chicken:
- Heat about four cups of vegetable oil in a deep heavy bottomed pot or Dutch oven to three hundred fifty degrees. Test with a thermometer for best results. When the oil shimmers and a pinch of flour sizzles add two chicken breasts at a time. Fry for six minutes or until the crust is a deep golden brown and the internal temperature reaches one hundred sixty five degrees. Transfer straight to a cooling rack or a plate lined with paper towels and immediately top each with a slice of cheese so it melts perfectly. Repeat for the remaining chicken.
- Prepare the Sriracha Mayo:
- Combine mayonnaise sriracha and sugar in a small bowl. Whisk until smooth. Taste and adjust sriracha for preferred heat.
- Assemble the Sandwich:
- Layer crispy chicken cheese cooked bacon and a generous spoonful of sriracha mayo onto fresh soft buns. Serve hot while the crust is at its peak crunch.
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My favorite ingredient has to be the smoked paprika. It takes the flavor to another level and blends so beautifully with the heat from cayenne. The first time my son tried this he shimmied around the kitchen with pure delight and asked for seconds right away. Now it is a family tradition whenever spicy food is in order.
Storage Tips
Store any leftover fried chicken in an airtight container in the fridge. For best results lay paper towels between layers to keep the coating crisp. Reheat in a hot oven or toaster oven rather than microwaving which keeps the exterior crunchy and prevents sogginess. Sriracha mayo stays fresh in the fridge for up to one week.
Ingredient Substitutions
You can use thighs instead of breasts for extra juiciness just be sure to trim and flatten them so they cook through evenly. Sour cream thinned with a bit of milk works as a stand in for buttermilk in a pinch. Swap cheddar or pepper jack for the cheese if you like more bite or use turkey bacon for a lighter twist.
Serving Suggestions
These sandwiches are a meal in themselves but pair wonderfully with tangy slaw crisp pickles or oven fries. For extra freshness top with shredded lettuce sliced tomatoes or thin red onion. Sometimes I serve with extra sriracha mayo or a cooling ranch on the side for dipping.
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Cultural Inspiration
The roots of fried chicken sandwiches run deep in American comfort food especially in the southern tradition of marinated fried chicken served on a soft bun. This version brings in modern heat and the creamy kick of sriracha mayo influenced by Asian flavors creating a craveable fusion that has quickly become a staple in many homes.
Frequently Asked Questions
- → How do I ensure the chicken stays juicy and tender?
Marinate the chicken in buttermilk for at least 30 minutes to tenderize and infuse flavor before frying.
- → What type of oil is best for frying the chicken?
Vegetable oil is recommended for its high smoke point and neutral flavor, perfect for deep frying.
- → Can I make the sriracha mayo less spicy?
Yes, simply reduce the amount of sriracha or add extra mayo to mellow the heat while keeping the flavor balanced.
- → What is the purpose of double dredging the chicken?
Double dredging creates an extra crispy coating, allowing the chicken to stay crunchy even after adding toppings and sauce.
- → Is it possible to use other types of cheese?
Absolutely! Swap American cheese for cheddar, pepper jack, or your preferred melting cheese for variety.
- → Can I bake the chicken instead of frying?
Baking is an option, but frying yields the crispiest texture. If baking, use a wire rack and high oven temperature.