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This spicy breaded fried chicken sandwich is easy to make, full of flavor, and it will please the spice lovers out there!

two spicy breaded fried chicken sandwiches on a table with a bottle of beer and a glass

I have a couple of fried chicken sandwiches on here, but I wanted to do one more for now. The sliders are cute and of course tasty, and the jalapeno buttermilk one is delicious as well, but I wanted to do something very simple and nice and spicy.

It’s not like buttermilk fried chicken is particularly complicated, but it does take a bit of forethought.

close-up of a spicy fried chicken sandwich in a hand

This chicken sandwich takes very little planning, uses breadcrumbs that you probably already have, and doesn’t need to be marinated. A little peanut oil adds that magical touch that takes fried chicken to the next level of tastiness.

two spicy fried chicken sandwiches on a wooden surface with a bottle of beer and a glass

I used both sriracha sauce and chipotle chili pepper in the mayo. I wanted it to be spicy, not like when fast food restaurants promise spicy and it’s actually quite bland. If you’re a regular reader of my blog, you’ll know that I unfortunately don’t do well with spice, but my husband sure does. This sandwich made my mouth burn, which was a good sign, and my husband thoroughly enjoyed his sandwich.

As always, you can adjust the spice to your tastes. Kick it up even further, or tone it down a little. The smoked paprika adds a delicious smoky quality to the sandwich sauce.

Because I was going for a simple, classic fried chicken sandwich here, lettuce and tomato are the unpretentious toppings and go perfectly!

Questions? Leave me a comment!

This spicy breaded fried chicken sandwich is easy to make, full of flavor, and it will please the spice lovers out there!
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Spicy Fried Chicken Sandwich

Breaded fried chicken sandwiches with a deliciously fiery mayo!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 2 chicken breasts
  • 2 eggs
  • Salt & pepper to taste
  • Flour for dredging
  • Breadcrumbs (I used Italian flavored ones)
  • Peanut oil for frying


  • 1/2 cup mayo
  • 1 tablespoon sriracha sauce
  • 2 cloves garlic minced
  • 1/2 teaspoon chipotle chili pepper
  • 1/2 teaspoon smoked paprika
  • Salt & pepper to taste


  • 4 buns
  • Lettuce
  • Tomato


  • Prepare the sauce by combining all the sauce ingredients together. Set aside.
  • Cut each chicken breast in half lengthwise (I butterfly first to make it easier) so you end up with four pieces of chicken.
  • Prepare 3 bowls - one with the egg, another with breadcrumbs, and the third with flour. Start with small amounts of breadcrumbs and flour and add more as needed.
  • Heat 1/4" of peanut oil in a heavy skillet on medium-high heat.
  • One by one, dip each piece of chicken in the flour, then the egg mixture, and finally the breadcrumbs. Add each piece to the pan and cook for about 4-5 minutes per side or until the chicken is cooked through and the breading is golden brown.
  • Remove the chicken to a paper towel lined plate. If you want to toast the inside of the buns, simply place them in the same pan you cooked the chicken in for a couple of minutes.
  • Assemble the sandwiches and enjoy!

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Hi! Iā€™m Natasha.

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  1. Dulcimer says:

    What kind of cheese would you suggest?

    1. Natasha says:

      Maybe pepper jack?

  2. Danielle @ Follow My Gut says:

    I looooove a good chicken sandwich. Not sure if it’s because it’s just like a burger only without all the weight. Whatever the reason, yours looks so delicious and that jalapeno buttermilk sounds AMAZING!!

    Danielle | <3

    1. Natasha says:

      Thanks, Danielle!!

  3. Mary Ann | The Beach House Kitchen says:

    Great idea to use the peanut oil Natasha. I know I’m going to love the sauce!

    1. Natasha says:

      Thanks, Mary Ann! I always fry chicken with peanut oil – the high smoke point and the taste make it worthwhile. šŸ™‚