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Spicy Buttermilk Fried Chicken Sandwich

Lazarus Lynch // Son of a Southern Chef, LLC. / Son of a Southern Chef
Cook Time:
20 mins
Prep Time:
30 mins

Chef notes

I must admit, the fried chicken sandwich craze is very widespread these days, but I love mine for its spicy heat and extra crispy texture. This is a sandwich you will forever crave.


Seasoning blend
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon Kosher salt
  • 1 tablespoon ground black pepper
Chicken and marinade
  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup your favorite hot sauce
  • 1 tablespoon seasoning blend
  • Canola oil, for deep frying
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon Celery seeds
  • Splash of pickle brine
  • Splash of hot sauce
  • Iceberg lettuce, sliced
  • Red cabbage, shredded (optional)
  • Tomatoes, sliced (optional)
  • Bread and butter pickle slices
  • Your favorite hot sauce
  • 4 soft seeded rolls, lightly toasted


For the seasoning blend:

In a small bowl, mix together paprika, cayenne, onion and garlic powder, oregano, salt and pepper. Set aside seasoning blend. Store leftover seasoning blend in an air tight container for future use.

For the marinade:

Place chicken thighs into a shallow container. In a separate dish, whisk together buttermilk, eggs, hot sauce and 2 tablespoons of seasoning blend. Pour buttermilk mixture over chicken and turn pieces to coat evenly. Cover container with lid or plastic wrap and place in the refrigerator to marinate for at least 30 minutes up to 24 hours.

For the dredge:

Remove chicken from refrigerator.

In a medium bowl, whisk together flour, cornstarch and remaining seasoning blend. Sprinkle 2 tablespoons buttermilk marinade (that chicken was soaking in) into flour mixture and mix in gently with a fork to create small clumps. This will add texture to the fried chicken.

For the chicken:


Preheat oven to 350°F.


Heat 2 inches of oil over medium-high heat in a cast-iron skillet or heavy-bottomed pot. Line a baking sheet with aluminum foil and a wire rack on top.


Dredge chicken pieces in flour mixture on all sides. Shake off excess flour over dish.


When oil is hot (350°F), cook chicken on each side until golden brown and crisp, about 4–5 minutes per side. Cook chicken in batches for even cooking.


Transfer chicken to wire rack and finish cooking in oven until internal temperature reaches 165°F, about 10 more minutes.

For the spread:

In the meantime, in a small bowl, whisk together the mayonnaise, Dijon, lemon juice, celery seeds, pickle juice, hot sauce, and freshly ground black pepper. Set aside.

For the assembly:

Spread seasoned mayonnaise on both sides of the bun. On the bottom half of the bun stack the lettuce, cabbage, tomato, fried chicken, pickles, loads of hot sauce, then the top bun.

Courtesy of Son of a Southern Chef, LLC.