Go Back
+ servings
Spicy Chicken Sandwich

Spicy Chicken Sandwich

A delicious sandwich featuring crispy buttermilk fried chicken, a habañero honey mustard sauce and the best coleslaw ever!!!
Course dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 sandwiches
Calories 490kcal



    For the Chicken Breasts:

    • 3 chicken breasts medium - large
    • 6 brioche sandwich buns
    • 1 cup buttermilk 240ml
    • 1 tsp chili powder heaping
    • ¼ tsp garlic powder
    • ½ tsp kosher salts
    • 1/4 tsp white pepper
    • ½ tsp paprika
    • 1/4 tsp cumin

    For the Batter:

    • 2 cups all-purpose flour
    • 1.5 tsp paprika
    • 1 1/2 tsp kosher salt
    • 2 tsp garlic powder
    • 1 ½ tsp ground pepper
    • 1 ½ tsp cayenne pepper

    For the Coleslaw:

    • of a purple cabbage
    • of a green cabbage
    • 1.5 tbsp sour cream
    • 1.5 tbsp buttermilk ranch
    • 1/2 tsp caraway seeds
    • 1 pinch kosher salt
    • 1.5 tsp granulated sugar
    • Zest from ½ lemon
    • ½ green onion chopped
    • 2 tbsp chives chopped
    • 1-2 tbsp lemon juice
    • 1 splash white wine vinegar

    For the Assembly:

    • 2-4 jalapeños
    • 2 habanero jalapenos
    • 3 avocados large

    For the Spicy Sauce:

    • 1 tbsp honey mustard
    • 1.5 tbsp honey
    • 1.5 tbsp hot sauce



      For the Chicken:

      • Wash and trim any fat or unwanted pieces off of each chicken breast. One chicken breast should be big enough for two sandwiches.
      • Add chili powder, garlic powder, salt, white pepper, paprika and cumin to a medium bowl. Give it a quick whisk. 
      • Dip each chicken piece into the rub. Move it around so that the chicken is evenly covered. 
      • In a large bowl, pour buttermilk and add chicken to marinate.
      • Cover the bowl with plastic and transfer to the refrigerator for about 2 hours or even overnight. This step will ensure that the chicken is super moist!

      For the Batter:

      • In a large bowl, combine flour, paprika, salt, garlic, ground pepper and cayenne pepper. Give it a whisk.
      • Heat a pot of vegetable oil to 350F over medium high heat. Roll out a paper towel station.
      • Coat each piece of chicken in the flour batter mixture.
      • Add up to 4 pieces to the pot to fry.
      • Cook for about 6 minutes.
      • Transfer to the paper towels to cool.

      For the Coleslaw:

      • Chop up about ⅓ of the purple cabbage and ⅓ of the regular cabbage.
      • In a medium large bowl, add sour cream, ranch, caraway seeds, salt, sugar, lemon zest from ½ a lemon, green onions and chives. Add lemon juice and a splash of white wine vinegar. Give it a whisk.
      • Add in the cabbage slaw. Toss with tongs.

      For the Assembly:

      • In a small bowl, add honey mustard, honey and hot sauce. Whisk until combined.
      • Chop the peppers into thin slices. Slice the avocados.
      • Add coleslaw, chicken, spicy sauce, pepper and avocados to each brioche bun.
      • Serve with a glass of Sutter Home Rose.



      Serving: 257g | Calories: 490kcal | Carbohydrates: 42g | Protein: 31g | Fat: 22g | Saturated Fat: 4.5g | Cholesterol: 75mg | Sodium: 1370mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2000IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 2.7mg