Step-by-Step Instructions
Start this spicy chicken sandwich recipe by brining the chicken breasts in pickle juice for at least 2 hours, or overnight for maximum flavor. Remove chicken from brine and dip in buttermilk, ensuring each piece is fully coated. In a separate bowl, whisk together flour, paprika, cayenne, garlic powder, onion powder, salt, and black pepper. Dredge each buttermilk-coated chicken breast in the seasoned flour mixture, pressing gently to ensure the coating adheres well. Heat oil to 350°F in a heavy-bottomed pot or deep fryer. Fry chicken pieces for 6-8 minutes until golden brown and internal temperature reaches 165°F. While chicken cooks, mix mayonnaise, sriracha, honey, garlic powder, and smoked paprika for the spicy sauce. Toast brioche buns lightly, spread sauce on both halves, add lettuce and tomato to bottom bun, place hot fried chicken on top, add pickles, and crown with top bun. This method creates a spicy chicken sandwich that rivals any restaurant version, with crispy coating and juicy interior every time.
