Spicy Fried Chicken Sandwich with Creamy Dill Sauce
Spicy Fried Chicken Sandwich with Creamy Dill Sauce
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Dill Sauce
- 1/2 cup mayonnaise
- 2 tablespoons milk, or heavy cream
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Spicy Oil Coating
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup hot oil, from frying chicken
For the Breading and Frying
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, or other high smoke point oil, for deep frying
For Assembly
- 4 sesame seed buns
- 1/2 head iceberg lettuce, shredded
- 12 dill pickle slices
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together the buttermilk, egg, paprika, chili powder, garlic powder, onion powder, salt, and black pepper until well combined. Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the chicken to tenderize.
⏱️ 5 min
- 2
Make the creamy dill sauce: In a medium bowl, combine the mayonnaise, milk, fresh dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 5 min
- 3
Prepare the spicy oil coating: In a heatproof bowl, combine the cayenne pepper, paprika, brown sugar, garlic powder, onion powder, turmeric, salt, and black pepper. Set aside.
⏱️ 3 min
- 4
Prepare the breading: In a shallow dish or large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
⏱️ 2 min
- 5
Set up for frying: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 6
Bread the chicken: Remove one chicken breast from the marinade, allowing excess liquid to drip off. Dredge the chicken thoroughly in the flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess flour. Repeat with the remaining chicken breasts.
⏱️ 5 min
- 7
Fry the chicken: Carefully place 1-2 breaded chicken breasts into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Immediately scoop 1/4 cup of the hot frying oil into the bowl with the spicy oil coating mixture (from Step 3) and whisk until well combined. Repeat with remaining chicken, ensuring oil temperature stays consistent.
⏱️ 15 min•🌡️ 350
- 8
Coat the chicken: While the fried chicken is still hot, place each piece into the bowl with the prepared spicy oil coating. Use tongs to toss or brush the chicken thoroughly until it's completely coated in the vibrant red-orange oil.
⏱️ 3 min
- 9
Toast the buns: Lightly butter the cut sides of the sesame seed buns. Toast them in a dry skillet over medium heat or under a broiler until golden brown, about 1-2 minutes.
⏱️ 2 min
- 10
Assemble the sandwiches: Spread a generous amount of creamy dill sauce on the bottom half of each toasted bun. Top with a mound of shredded lettuce. Place a spicy fried chicken fillet on top of the lettuce. Arrange several dill pickle slices over the chicken. Place the top bun to complete the sandwich. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Fried Chicken Sandwich with Creamy Dill Sauce
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Dill Sauce
- 1/2 cup mayonnaise
- 2 tablespoons milk, or heavy cream
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Spicy Oil Coating
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup hot oil, from frying chicken
For the Breading and Frying
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, or other high smoke point oil, for deep frying
For Assembly
- 4 sesame seed buns
- 1/2 head iceberg lettuce, shredded
- 12 dill pickle slices
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together the buttermilk, egg, paprika, chili powder, garlic powder, onion powder, salt, and black pepper until well combined. Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the chicken to tenderize.
⏱️ 5 min - 2
Make the creamy dill sauce: In a medium bowl, combine the mayonnaise, milk, fresh dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 5 min - 3
Prepare the spicy oil coating: In a heatproof bowl, combine the cayenne pepper, paprika, brown sugar, garlic powder, onion powder, turmeric, salt, and black pepper. Set aside.
⏱️ 3 min - 4
Prepare the breading: In a shallow dish or large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
⏱️ 2 min - 5
Set up for frying: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 6
Bread the chicken: Remove one chicken breast from the marinade, allowing excess liquid to drip off. Dredge the chicken thoroughly in the flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess flour. Repeat with the remaining chicken breasts.
⏱️ 5 min - 7
Fry the chicken: Carefully place 1-2 breaded chicken breasts into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Immediately scoop 1/4 cup of the hot frying oil into the bowl with the spicy oil coating mixture (from Step 3) and whisk until well combined. Repeat with remaining chicken, ensuring oil temperature stays consistent.
⏱️ 15 min•🌡️ 350 - 8
Coat the chicken: While the fried chicken is still hot, place each piece into the bowl with the prepared spicy oil coating. Use tongs to toss or brush the chicken thoroughly until it's completely coated in the vibrant red-orange oil.
⏱️ 3 min - 9
Toast the buns: Lightly butter the cut sides of the sesame seed buns. Toast them in a dry skillet over medium heat or under a broiler until golden brown, about 1-2 minutes.
⏱️ 2 min - 10
Assemble the sandwiches: Spread a generous amount of creamy dill sauce on the bottom half of each toasted bun. Top with a mound of shredded lettuce. Place a spicy fried chicken fillet on top of the lettuce. Arrange several dill pickle slices over the chicken. Place the top bun to complete the sandwich. Serve immediately.
⏱️ 5 min