This Homemade Spicy Chicken Sandwich recipe has become a weekly family favorite. My husband and eldest son request it every single day but I hold out just because I don’t want us eating the same thing every day! I butter and lightly grill the bun, hugging it with deep-fried, seasoned, crispy, and juicy chicken. Then I place warm dill pickles with my special sauce and it is DELECTABLE! Overall, this is definitely a recipe you plan ahead and make every week. When you make it, comment below- I’d love to hear from you!
Perfecting Your Homemade Spicy Chicken Sandwich Ingredients
For this savory Homemade Spicy Chicken Sandwich recipe, here’s how to make the best of your ingredients…
Chicken Breasts: Boneless and Skin-less Chicken breasts work very well for this recipe and I must mention that I prefer to buy my chicken breasts antibiotic-free(Wholefoods is really good for this and even in some select farmers markets you’ll just need to do your research in your area).
Peanut oil– Is a great choice for this recipe and it is high in the good fats with very little bad fats overall.
Milk: Almond Milk works fine with this recipe and most preferred.
Sugar– This is essential to the recipe. Please don’t try to use regular sugar. The powdered (confectioners) sugar is the best choice.
Paprika, Cayenne, Black Pepper: These are the key ingredients for the recipe and I like to use all of the ingredients in their grounded form and grind them even more in a mortar to pull out all of that flavor!
Variations of the Homemade Spicy Chicken
Don’t Like Spicy foods: Take out the Paprika, Cayenne, and Black Pepper and you have a Homemade Chicken Sandwich.
Looking for other Recipes Like this one
Here are some other chicken recipes you can try….
Homemade Spicy Chicken Sandwich
A buttered and lightly grilled bun hugging a seasoned crispy and juicy fried chicken with warmed pickles and my special sauce.
Homemade Spicy Chicken Sandwich
Ingredients for Chicken Brine
Ingredients for Chicken Preparation
Ingredients for Special Sauce
Brine the Chicken
Prepping the Chicken (Brine)
Cut each chicken breast in half so that you have 4 somewhat identical pieces. Feel free to cut of any odd ends so that your chicken slices are shapely.
Combine heavy cream, cayenne pepper, dill pickle juice, Himalayan salt in a bowl and mix well. Add Chicken pieces to the brine; cover and let it sit for a minimum of 4 hours.
Remove chicken from the refrigerator—heat oil in a large saucepan or deep fryer over medium heat (370º).
Combine flour, cornstarch, paprika, black pepper, powdered sugar, chicken bouillon, and cayenne pepper in a shallow dish; mix well. Pour in 4 tbsp of your brine into the shallow dish with the flour mixture. Stir with a fork until the mixture resembles wet sand.
Frying the Chicken
Working with one piece at a time, remove chicken from the brine and and add it to the flour mixture. Turn to coat completely pressing flour mixture into chicken to form thick coating.
Fry 6 - 8 minutes, preferably in a deep fryer and let it rest out of the oil for 2 minutes. Then fry until the chicken is done. Drain on a wire rack with a paper towel underneath to catch any excessive oil.
Add mayonnaise, Dijon mustard, and ranch in a small bowl, mix well. Put the mixture on the top and bottom of your buttered and lightly grilled burger buns. Add 2-3 pickles per sandwich. Serve while tolerably hot. Enjoy!