Spicy Fried Chicken Sandwich is a marinated boneless chicken thigh that’s fried to crunchy perfection and served in a toasted bun!
Make a spicy fried chicken sandwich with this recipe and you will be second guessing getting in that fast food line forever. And talk about fast…this is one quick is quick and easy to prepare recipe.
One must around our house is food must have tons of flavor, so I add lots of spices to most of my meat dishes. Using different cuts of meat is another way to add flavor. The first time I made this fried chicken sandwich I used chicken breasts. It was super tasty and got rave reviews, and if you love chicken breasts the sandwich is perfectly fine. However, chicken thighs have so much more more flavor, so now that’s the standard me for this recipe.
It’s so easy…just mix up an easy marinade and make a quick sauce. Then dredge the chicken in flour and fry. Throw frozen potatoes in the oven while the chicken is cooking and there you have have a complete meal. Honestly, this sandwich is spicy, but it’s not overpowering.
Spicy Fried Chicken Sandwich
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- 1/2 cup buttermilk
- 1-1/2 tbsp sriracha
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup mayonnaise
- 6 chicken thighs, boneless, skinless
- 1-1/2 cups all-purpose flour
- vegetable oil for frying
- 6 large sandwich buns
- green leaf lettuce and thick dill pickle slices for serving.
- Whisk together the buttermilk and sriracha. Transfer 1/4 cup of the buttermilk mixture to a small bowl and whisk in the mayonnaise. Set aside.
- Into a large bowl, add the chicken and remaining buttermilk mixture. Toss to coat the chicken completely. Cover and let marinade in the refrigerate for 30 minutes.
- Heat 1/2 inch of vegetable oil in a large dutch oven or deep skillet over medium-heat.
- Combine the flour, 1/2 tsp salt and 1/4 tsp pepper in a shallow dish. One at a time, remove chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture. Set on a wire rack until all pieces are coated.
- Working in batches, drop chicken into hot oil until until golden and cooked thru, about 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.
- Divide the buttermilk chili sauce equally among the roll bottoms. Top with lettuce, chicken thigh then dill pickle slices. Add the roll tops and serve with thick cut fries.
Note – for the salt-sensitive, all added salt may be omitted from the recipe. Add salt before serving if desired. **Serving suggestion – make extra buttermilk chili sauce for dipping.
NUTRITION INFORMATION PER SERVING
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