Spicy Fried Chicken Sandwich

Name: Spicy Fried Chicken Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 600 g chicken thighs (deboned weight; large; skin left on); 240 ml buttermilk; 30 ml hot sauce; 3 g white pepper; 16 g gochujang; 1 tsp MSG; 10 g kosher salt; 6 g sugar; 9 g garlic powder; 0.67 cup mayonnaise; 0.25 tsp MSG; 3 cloves garlic (finely grated); 3 tbsp sriracha; item kosher salt (to taste); item freshly cracked black pepper (to taste); 300 g all-purpose flour; 75 g potato starch; 6 g kosher salt; 1 tsp MSG; 3 g garlic powder; 3 g onion powder; 6 g black pepper; 3 g baking soda; 3.3 L vegetable oil (for frying); item unsalted butter (for toasting); 4 item brioche or burger buns; item mayo (for spreading the bottom bun); 4 slices American cheese; 4 item dill pickles (sliced into thin rounds)

Ultra-crispy double-fried chicken thighs, soaked in a bold gochujang-buttermilk marinade, stacked on toasted brioche with melty American cheese, crunchy pickles, and a punchy garlic-sriracha mayo. A top-tier fried chicken sandwich that absolutely destroys fast food versions.

crispy spicy fried chicken sandwich with melted cheese and pickles on brioche bun

Prep Time : 25 min

Cook Time : 20 min

Servings : 4

Prep Time :

25 min

Cook Time :

20 min

Servings :

Ingredients

Marinade

• 4 large chicken thighs — about 900–950 g bone-in (yields ~600 g once deboned), skin left on

• 1 cup (240 ml) buttermilk

• 2 Tbsp (30 ml) hot sauce

• 1 tsp (3 g) white pepper

• 2 Tbsp (16 g) gochujang — this one on Amazon

• 1 tsp MSG

• 1 Tbsp (10 g) kosher salt

• 2 tsp (6 g) sugar

• 3 tsp (9 g) garlic powder

Garlic–Sriracha Mayo

• ⅔ cup mayonnaise

• ¼ tsp MSG

• 3 cloves garlic, finely grated

• 3 Tbsp sriracha — this one on Amazon

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

Dredge & Fry

• 2 cups (300 g) all-purpose flour

• ½ cup (75 g) potato starch — this one on Amazon

• 2 tsp (6 g) kosher salt

• 1 tsp MSG

• 1 tsp (3 g) garlic powder

• 1 tsp (3 g) onion powder

• 2 tsp (6 g) black pepper

• 1 tsp (3 g) baking soda

• 3.5 quarts (3.3 L) vegetable oil, for frying

Assembly

• Unsalted butter, for toasting

• 4 brioche or burger buns

• Mayo, for spreading the bottom bun

• 4 slices American cheese

• 4 dill pickles, sliced into thin rounds

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Directions

Debone the Chicken
Place the thighs skin-side down. Using a small sharp knife, trace along the bone to expose it. Scrape the meat away from the bone until only the knuckle joints remain attached, then cut them free. Leave the skin fully intact.
Make the Marinade
In a large bowl, whisk together the buttermilk, hot sauce, white pepper, gochujang, MSG, kosher salt, sugar, and garlic powder until smooth.
Marinate the Chicken
Add the deboned thighs to the marinade and ensure every piece is fully coated. Cover and refrigerate overnight for best results, or at least 30–60 minutes if you’re pressed for time.
Make the Garlic–Sriracha Mayo
In a separate bowl, whisk together mayonnaise, MSG, grated garlic, and sriracha. Season with salt and pepper to taste. Refrigerate until serving.
Prepare the Dredge
In a large bowl, whisk together flour, potato starch, kosher salt, MSG, garlic powder, onion powder, and black pepper until fully combined.
Thicken the Marinade for Dipping
Remove the chicken from the marinade and set aside. Whisk ½ cup of the dredge mixture plus the baking soda directly into the marinade to thicken it into a batter-like consistency.
Double-Coat the Chicken
Dip each chicken thigh back into the marinade batter, letting excess drip off. Transfer to the dredge and press firmly so every surface is fully coated. Set aside on a tray and repeat for all pieces.
First Fry — Build the Crust
Heat the oil in a heavy pot to 300°F (149°C). Fry the chicken in batches for 2–4 minutes until the bubbling reduces and the coating sets. The color will still be pale — that’s correct. Drain on a wire rack.
Second Fry — Get That Golden Crunch
Increase oil temperature to 350°F (177°C). Fry the chicken again for 2–3 minutes until deeply golden and shatteringly crisp. Drain on paper towels.
Toast the Buns
Melt a small amount of butter in a skillet over medium heat. Add the buns cut-side down and toast until golden and crisp. Repeat with remaining buns.
Assemble the Sandwiches
Spread mayo on the bottom bun. Add a slice of American cheese, pickle slices, and the hot, crispy fried chicken. Spread 2 Tbsp of garlic–sriracha mayo on the top bun, close the sandwich, and repeat for all servings.
Serve
Let the sandwiches rest for 2 minutes so the cheese softens, then dig in while everything is still piping hot and ultra-crispy.

*Notes :

For the juiciest chicken, marinate overnight — the buttermilk tenderizes the meat deeply.
Double-frying is non-negotiable; it’s what gives you that signature crackly crust.
Potato starch is key — all flour will work, but the result will be noticeably less crispy.
If your buns aren’t buttery enough, toast them with an extra teaspoon of butter for maximum flavor.

Nutrition Facts

( per serving )

Calories

~930 kcal

Protein

39 g

Fat

58 g

Carbs

56 g