Spicy Chicken Sandwich

This Spicy Chicken Sandwich is hand battered and seasoned, served with a creamy and delicious homemade coleslaw.

Spicy Chicken Sandwich

Prep Time

2 hours

Cook Time

6 minutes


6 people

Spice up your traditional chicken sandwich, literally!

This Spicy Chicken Sandwich is hand battered and seasoned, served with a creamy and delicious homemade coleslaw.


This recipe is courtesy of Preppy Kitchen via Sutter Home.


Chicken Breast:

  • 3 chicken breasts, medium-large
  • 6 brioche sandwich buns
  • 1 cup buttermilk
  • 1 teaspoon chili powder, heaping
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salts
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin


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


  • 1/2 purple cabbage
  • 1/2 green cabbage
  • 1 1/2 tablespoons sour cream
  • 1 1/2 tablespoons buttermilk ranch
  • 1/2 teaspoon caraway seeds
  • 1 pinch Kosher salt
  • 1 1/2 teaspoons granulated sugar
  • Zest from 1 lemon
  • 1/2 green onion, chopped
  • 2 tablespoons chives, chopped
  • 1-2 tablespoons lemon juice
  • 1 splash white wine vinegar

Ingredients for Assembling:

  • 2-4 jalapeños
  • 2 habañero jalapeños
  • 3 avocados, large

Spicy Sauce Ingredients:

  • 1 tablespoon honey mustard
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons hot sauce


For the Chicken:

  • 1 Wash and trim any fat or unwanted pieces off of each chicken breast. One chicken breast should be big enough for two sandwiches.
  • 2 Add chili powder, garlic powder, salt, white pepper, paprika and cumin to a medium bowl. Give it a quick whisk.
  • 3 Dip each chicken piece into the rub. Move it around so that the chicken is evenly covered.
  • 4 In a large bowl, pour buttermilk and add chicken to marinate.
  • 5 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:

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

For the Coleslaw:

  • 1 Chop up about ⅓ of the purple cabbage and ⅓ of the regular cabbage.
  • 2 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.
  • 3 Add in the cabbage slaw. Toss with tongs.

For the Assembly:

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



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