The Ultimate Crispy Chicken Sandwich with Fiery Citrus Heat
A Foolproof Crispy Chicken Recipe with a Rich, Spicy & Tangy Glow
What makes this the best crispy chicken sandwich? The secret to a golden, shattered-glass crunch is the buttermilk brine and double-dredge method combined with Blazing Citrus Hot. Unlike standard frying, our buttermilk brine tenderizes the chicken for four hours, while the double-dredge creates those signature "nubbly" bits of extra-crisp crust. By glazing the hot chicken with our vinegar-free Blazing Citrus Hot, you add a Rich, Spicy and Tangy intensity (8/10 Heat) that enhances the savory breading with a searing, citrus-charged finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 680
Protein: 42g
Carbs: 58g
Fat: 32g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 large (600 g) chicken breasts, pounded to 1/2 inch (1.25 cm) thickness
2 cups (480 ml) buttermilk
2 cups (250 g) all-purpose flour
1/2 cup (60 g) cornstarch
1 tbsp (15 ml) smoked paprika
1 tbsp (15 ml) garlic powder
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
1 qt (1 L) vegetable oil for frying
4 brioche buns
1/4 cup (60 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Buttermilk Brining
Buttermilk is vital for fried chicken because its slight acidity breaks down the protein enzymes in the chicken, acting as a gentle tenderizer. This process ensures the meat stays juicy under the high heat of deep frying. Furthermore, the thick consistency of buttermilk allows the flour dredge to adhere better, creating those coveted "nubbly" bits of extra-crunchy crust.
Heat It Up with Eleven Eleven Sauce: To transform this into a gourmet experience, use a handcrafted small batch hot sauce to glaze the chicken immediately after frying. The Blazing Citrus Hot variety provides a fiery kick that is mellowed by its natural fruit base, making it a superior hot sauce for chicken recipes. The heat doesn't just sit on the tongue; it enhances the savory spices in the breading for a complex, bold finish.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Submerge the chicken breasts in buttermilk and refrigerate for at least 30 minutes. Pro-Tip: For the most tender results, brine the chicken for up to 4 hours to let the buttermilk deeply penetrate the meat.
In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.
Remove chicken from buttermilk, let excess drip off, and dredge thoroughly in the flour mixture. Dip the chicken back into the buttermilk and then back into the flour for a second coating.
Heat the vegetable oil in a large skillet or pot to 350°F (175°C).
Carefully lower the chicken into the oil. Fry for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C). Pro-Tip: Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy, soggy breading instead of a crisp finish.
Transfer the chicken to a wire rack to drain. While hot, brush or drizzle with the Blazing Citrus Hot.
Toast the buns and assemble with pickles and mayo.
Tips & Variations:
Make it Extra Crunchy: To get those large, craggy bits on the crust, drizzle 2-3 tablespoons of the buttermilk brine into your dry flour mixture and rub it in with your fingers before dredging. This creates small clumps of dough that stick to the chicken and fry up into extra-crisp nodules.
Regional Swap (Mexican-style): Swap the standard mayo for a crema made with lime juice and coriander (cilantro). Top the fried chicken with pickled jalapeños and crumbled cotija cheese to give the sandwich a bright, street-taco inspired flavor profile that matches the citrus in the sauce.
Gluten-Free Option: You can achieve a similar level of crunch by replacing the all-purpose flour with a 1:1 gluten-free flour blend and increasing the cornstarch ratio. Ensure the oil temperature is strictly maintained at 350°F (175°C) to help the alternative flour brown evenly.
Oven Finish: If you are cooking for a crowd, fry the chicken for just 2 minutes per side to set the crust, then finish them on a wire rack in a 400°F (200°C) oven for 10 minutes. This method ensures all pieces stay hot and crispy without the risk of burning the exterior.
Other Users Suggest:
Replacing: Vegetable oil. New Measurement: 1 qt (1 L) of peanut oil. Why: Peanut oil has a higher smoke point and a neutral flavor that allows the spices in the breading to shine more brightly.
Replacing: Brioche buns. New Measurement: 4 toasted potato rolls. Why: Potato rolls have a squishy, soft texture that some find superior for holding the juices of the chicken without falling apart.
Storage, Reheat & Freeze:
Storage: Keep leftover chicken in an airtight container for up to 2 days; store buns and toppings separately.
Reheat: Place chicken on a wire rack in a 375°F (190°C) oven for 8-10 minutes until the crust recrisps.
Freeze: Freeze fried chicken pieces on a baking sheet before transferring to a bag for up to 2 months; reheat directly from frozen in the oven.
People Also Ask
How do I get my fried chicken to stay crispy after saucing it? The key to a long-lasting crunch is using cornstarch in your flour dredge. Cornstarch creates a structurally sound crust that prevents moisture from the sauce from making the breading soggy. Additionally, glazing the chicken immediately after it comes out of the oil—rather than soaking it—allows the heat to flash-dry the sauce into a sticky, fiery coating that maintains its shattered-glass texture.
Is buttermilk really necessary for a chicken sandwich? Yes! Buttermilk is slightly acidic, which helps break down protein enzymes to tenderize the chicken from the inside out. It also acts as the perfect adhesive for your flour mixture. For the best results, brine your chicken for at least 30 minutes (or up to 4 hours) to ensure every bite is juicy and succulent under the high heat of the deep fryer.
Can I use hot sauce as a glaze without it being too vinegary? Most "buffalo" styles are heavy on distilled vinegar, which can overpower the savory spices of the chicken. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This adds a "Rich, Spicy & Tangy" complexity that brightens the fried breading without the harsh chemical bite of traditional vinegar-based sauces.
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