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Louisiana-Style Spicy Chicken Sandwich

Crispy, juicy, and packed with bold Southern heat. This Louisiana-style spicy chicken sandwich features buttermilk-marinated fried chicken coated in a heavily seasoned crust, served with tangy pickles and a fiery mayo on a butter-toasted brioche bun.

Prep 20 min Cook 15 min Total 2h 35m Level Intermediate

Serves 4

Ingredients

Chicken & Marinade

2 large Boneless skinless chicken breasts — Halved crosswise and pounded to even thickness
1 cup Buttermilk — Whole milk preferred
0.25 cup Louisiana-style hot sauce — e.g., Crystal or Frank's RedHot
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Kosher salt
0.5 teaspoon Black pepper — Freshly ground

Spicy Breading

1.5 cups All-purpose flour
0.5 cup Cornstarch — Helps make the crust extra crispy
1 tablespoon Cayenne pepper — Adjust to desired heat level
1 tablespoon Smoked paprika
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 tablespoon Kosher salt
1 teaspoon Black pepper

Spicy Mayo

0.5 cup Mayonnaise
1 tablespoon Louisiana-style hot sauce
1 teaspoon Cajun seasoning
1 teaspoon Lemon juice — Freshly squeezed

Frying & Assembly

1.5 quarts Peanut oil or Canola oil — For deep frying
4 whole Brioche buns — Sliced
2 tablespoons Unsalted butter — Softened, for toasting buns
16 slices Dill pickle chips — Thick cut

Instructions

Prepare the chicken: Place the halved chicken breasts between two pieces of plastic wrap and gently pound them to an even 1/2-inch thickness.
~5 min
Pounding the chicken ensures it cooks evenly and quickly before the crust burns.
Marinate the chicken: In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, salt, and black pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 2 hours, or up to overnight.
~2h
The lactic acid in the buttermilk tenderizes the chicken while the hot sauce penetrates the meat.
Prepare the spicy mayo: In a small bowl, combine the mayonnaise, hot sauce, cajun seasoning, and lemon juice. Whisk until smooth. Cover and refrigerate until ready to use.
~5 min
Make this ahead of time to let the flavors meld.
Heat the oil: Pour the oil into a Dutch oven or heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 350°F (175°C).
~10 min
Maintain the oil temperature by keeping a close eye on the thermometer and adjusting the heat as needed.
Mix the breading: In a large shallow dish, whisk together the flour, cornstarch, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper. Drizzle 2-3 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingers to create crispy craggy bits.
~5 min
Those little lumps of moisture in the flour are the secret to an extra craggy, crispy crust.
Bread the chicken: Remove a piece of chicken from the marinade, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly so the breading adheres to all sides. Transfer to a baking sheet and repeat with the remaining chicken.
~5 min
Let the breaded chicken sit for 5 minutes before frying to help the coating adhere better.
Fry the chicken: Carefully lower 2 pieces of chicken into the hot oil. Fry for 5 to 7 minutes, flipping halfway, until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Transfer to a wire cooling rack set over a baking sheet. Repeat with the remaining chicken.
~15 min
Do not overcrowd the pot, or the oil temperature will drop too much resulting in greasy chicken.
Toast the buns: Butter the cut sides of the brioche buns and toast them in a large skillet over medium heat until golden brown.
~3 min
Assemble the sandwiches: Spread a generous amount of spicy mayo on both the top and bottom buns. Layer the bottom bun with pickles, place the fried chicken on top, and finish with the top bun. Serve immediately.
~2 min

Nutrition

780

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1850

Sodium (mg)

115

Cholesterol (mg)

Equipment

Dutch oven or heavy-bottomed pot
Deep fry thermometer
Mixing bowls
Wire cooling rack
Baking sheet
Whisk
Tongs

Tips & Storage

For extra heat, add a pinch of ghost pepper powder to the breading, or brush the finished fried chicken with a mixture of hot frying oil and cayenne pepper (Nashville Hot style).
Letting the chicken rest on a wire rack rather than paper towels keeps the bottom crust from getting soggy.
Use a thermometer for the oil. Frying at too low a temperature makes the chicken greasy; too high, and the outside burns before the inside cooks.
Storage: Store leftover fried chicken and buns separately. Keep chicken in an airtight container in the refrigerator for up to 3 days. Reheat chicken in a 375°F (190°C) oven or air fryer for 10-12 minutes until warmed through and crispy. Do not microwave.