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My spicy chicken sandwich is quick and easy to make. It’s extra crispy on the outside while juicy and moist in the middle. It’s better than McDonald’s or Popeye’s and comes together in minutes.
★★★★★ REVIEW
“Great recipe, easy and quick. Another winner! I love to prep multiple fried chicken patties and keep them in the freezer for quick weeknight dinners.” – Lynn
Table of Contents
My #1 guilty pleasure is a fast-food spicy chicken sandwich or hot honey chicken sandwich, so recreating one at home has always been on my agenda.
For this recipe, I did my research and taste-tested Popeye’s, KFC, Chick-fil-A, and McDonald’s to see who had the tastiest spicy chicken sandwich. Popeye’s chicken sandwich won by a long shot, so of course, I had to recreate it, but with two twists- it must be easy to make, and it must taste delicious. This spicy chicken sandwich recipe ticks both boxes!
My copycat version has the best flavor and texture and uses good-quality ingredients. My family also agrees- homemade is best. You can adjust the spice level (I love it scorching hot), and it’s so much cheaper than store-bought. Bonus? I typically fry the chicken, but I’ve tested it in the oven and air fryer, too.
Key Ingredients
- Chicken breasts. Skinless and boneless, halved. If your chicken breasts are already small, just pound them using a meat mallet.
- Flour, buttermilk, sriracha, and eggs. For the breading mixture.
- Spices. I use chili powder (or cayenne pepper), salt, and pepper in the dry mix for the fillets, which amps up the spice level. You can swap out the chili for smoked paprika if you don’t want these sandwiches to be overly spicy.
- Sandwich fix-ins. I kept things classic by using potato rolls, lettuce, spicy mayo (standard mayo works), and some pickles. Of course, the world is your oyster, so add whatever you like.
- Oil. To fry the chicken. Any neutral-flavored oil with a high smoke point is great, like canola oil or vegetable oil.
How to make a spicy chicken sandwich
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add flour to one bowl, buttermilk and sriracha to another, and to the whisked eggs to a third.
Step 2- Dip the chicken fillets in the dry mix first, then in the buttermilk mixture, then once again in the dry mix.
Step 3- Heat oil in a deep pan. Fry chicken fillets for 4–5 minutes until golden on both sides. Transfer to a wire rack.
Step 4- Assemble the spicy chicken sandwiches by adding them to the potato rolls along with the fillings and sauces of your choice.
Arman’s recipe tips
- Don’t overcrowd the pan. Putting too many chicken fillets in the hot oil at one time causes the temperature of the oil to drop. As a result, the chicken absorbs too much oil and takes longer to get crispy. If needed, fry the chicken in batches.
- You’ll know the chicken is cooked by using a meat thermometer to check its doneness. Chicken is ready to eat once it reaches an internal temperature of 165F.
- Play around with the sauces. You don’t have to stick to mayonnaise and ketchup for this sandwich. You can use any sauce you like, including mustard-based sauces and my popular big mac sauce.
Frequently asked questions
You can, but it won’t really be like a classic takeout-style sandwich. I would skip the deep frying completely and either make my air fryer chicken breast or baked chicken breast instead.
More easy sandwiches
If you tried this Spicy Chicken Sandwich recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Spicy Chicken Sandwich
Video
Ingredients
- 2 large chicken breasts halved
- 1 1/2 cups all purpose flour
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sriracha
- 2 large eggs whisked
To assemble
- 4 soft rolls or brioche buns
- 1/2 cup lettuce shredded
- 1/4 cup pickles
- 1 large tomato sliced
- 1/4 cup big mac sauce
Instructions
- Whisk flour, chili powder, salt, and pepper in one bowl. In a separate bowl, whisk together the buttermilk, sriracha, and eggs.
- Dip one piece of the chicken in the flour mix and shake off any excess. Dip it in the spicy buttermilk mix, then once again in the dry mix. Repeat the process until all the chicken is seasoned.
- Add an inch of oil to a deep pan. Once hot, cook the chicken for 4-5 minutes, flipping halfway through. Once golden brown or once the chicken reaches an internal temperature of 165F, remove them from the oil and place them on a paper towel to soak up excess oil.
- Once cooked, assemble the sandwiches by adding them into a roll with sauce and fillings of choice.
I love a good fried chicken sandwich!
It’s so good! But not spicy. I’m going to try again using half & half (cayenne and chili powder), rather than just chili powder, and see if that helps!
This was very delicious – and a nice change from fast food. Thanks for sharing!
After seeing your burgers I really started to make them. Delicious’
Do you know if hot tomato sauce would suit here also?
Wow this looks as so big sandwich but also high protein!
Uu good. This must be spicy very much.
You are genius!
All of your recept are just unique! Thanks dear Arman.🙏🏻❤️
Great recipe, easy and quick. Another winner!
For white fish I used fresh Walleye and my air fryer. Delicious. Left over fish was back in the air fryer the next day and just as tasty.
I clicked on “Air Fryer White Fish” several times & the spicey chicken sandwich recipe came up every time. Where can I find the air fryer white fish recipe? Thanks. PJ
My wife makes this recipe without the sriracha in the air fryer with a side salad and asparagus. Is to die for; and yes puts Popeyes chicken to shame