spicy fried chicken sandwich with jalapeño slaw

This crunchy, crispy, spicy fried chicken sandwich is slathered with a sriracha mayo and topped with a sour cream jalapeño slaw. It’s extra spicy and absolutely delicious.

These spicy fried chicken sandwiches might be my most tested recipe. I set out to recreate a fried chicken sandwich that my husband said changed his life, and I wound up in deep in the trenches of fried chicken, buns and slaws.

I attacked every angle of this sandwich, from the buttermilk brine and the dredging mixture, to the cut of meat and the best way to salt cabbage. It was a serious venture and while it was tough work, we couldn’t be happier with the results.

In one word, the best way to describe this spicy fried chicken sandwich is crunch.

The chicken is so juicy and so incredibly crunchy. That crunch is contrasted with a soft, fluffy, buttery toasted bun that’s been slathered with an extra spicy sriracha mayo. It’s topped with a cool and creamy jalapeño slaw and two iconic dill pickles. The fried chicken sandwich is so full of texture and flavor, yet it keeps the focus on that crunchy buttermilk fried chicken.

Read on and I’ll break down the components of this spicy fried chicken sandwich and explain why, exactly, it’s just so perfect. I’ll also share all of the tips, best practices and takeaways from my journey into the realm of fried chicken sandwiches so you can make these like a pro.

what makes these spicy fried chicken sandwiches so great?

• Chicken thighs: Chicken thighs are inherently moist thanks to the higher fat content (compared to chicken breasts), and they’re also the most flavorful. This means you get a juicy and richly flavored piece of fried chicken.
• Buttermilk brine: The slightly acidic nature of buttermilk tenderizes the chicken after a few hours (don’t exceed 4 hours), and the quantity of kosher salt acts as a brine to pull in water, season the meat and breakdown some of the proteins. When combined, you get a juicy, tender, flavorful piece of chicken.
• Cornstarch: Adding cornstarch to the flour gives an extra crispy, crunchy crust. It also gives the fried chicken a deep golden brown color that you wouldn’t get from flour alone.
• Coconut oil: Refined coconut oil is my favorite oil for deep frying. It gives a crisp, light, non-greasy crust and does not impart any additional flavor. Its smoke point is between 400- 450°F, so it’s perfectly safe to fry at 350°F.
• Sour cream slaw: This cool, creamy slaw is the best contrast to piping hot, crispy chicken and the spicy sriracha mayo. Most importantly, the cabbage is salted for 1 hour, then rinsed and dried, to prevent the slaw from getting watery and soggy.
• Layers of heat: Sriracha mayonnaise, spicy jalapeño coleslaw, and a hearty dash of cayenne in the dredging mixture give this sandwich dimension, a ton of flavor, and several layers of spice.

tips for this spicy fried chicken sandwich:

• When you dredge the buttermilk marinated thighs in the flour mix, make sure you really pat it into all of the nooks and crannies of the meat. Then, lightly shake off the excess flour. This will give you a thick, craggily, crunchy crust.
• Let dredged chicken rest for at least 1 hour and up to 24 hours. This will let the starch fully hydrate and absorb the moisture of the buttermilk and chicken thigh. This is key to getting a thick, crunchy crust versus a dusty coating that falls off in the oil.

The time it takes to fry the chicken thighs really hinges on how hot you can keep your oil. I prefer to fry outside on the grill burner to keep the kitchen looking and smelling clean, but it isn’t the most powerful burner. Here are three big tips to keep your oil as close to 350°F as possible:

• Put the lid on the pot while you’re frying. Even if the lid is partially off to make room for the thermometer, it makes a huge difference and really keeps the oil temperature from dropping too much.
• Pull the chicken thighs out of the refrigerator 30 minutes prior to frying. They'll cook more evenly and they won't cool down the oil as much.
• Only fry two chicken thighs at a time.
  • I know this can feel really time consuming, but that doesn’t mean you can’t make these fried chicken sandwiches for a crowd. Place the fried chicken on a drying rack over a baking sheet and hold it in the oven at 200°F. They will stay hot and crispy while you finish cooking the rest of the thighs.

how long can chicken soak in buttermilk? 

You can marinate the chicken thighs for up to 4 hours in buttermilk. If you wait much longer, the acids in the buttermilk will break down too much of the meat’s protein structure. In turn, you'll get a soft and mushy textured chicken thigh.

can I reheat fried chicken thighs?

To reheat leftover spicy fried chicken, preheat oven to 350°F. Arrange chicken on a drying rack set over a baking sheet, and reheat for 15- 20 minutes, or until heated through. Just note that while the oven is a much better option than the microwave, the fried chicken will never be as crispy as it is straight from the fryer.

timeline overview for these spicy fried chicken thighs:

1. Marinate in buttermilk for at least 1 hour and up to 4 hours
2. Dredge in flour-cornstarch mixture, refrigerate on drying rack for at least 1 hour and up to 24 hours
3. Set out at room temperature for 30 minutes before frying
4. Fry in a few inches of coconut oil at 350°F for 6- 8 minutes per side, or until deep golden brown and cooked through.

more chicken recipes to try!

spicy grilled chicken pita with jalapeño yogurt

yogurt marinated chicken

harissa grilled chicken skewers

grilled turmeric chicken thighs

chicken pot pie with puff pastry

dijon mustard chicken

sheet pan harissa chicken with broccolini and chickpeas

Love fried chicken? Try this super crunchy chicken fried steak recipe by Paula at Call me PMC!

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