Classic Southern-Style Hot Chicken Sandwich with Spicy Mayo and Pickles
A spicy, crispy fried chicken breast sandwich layered with creamy spicy mayo and tangy dill pickles on a toasted bun, capturing classic Southern flavors with a fiery kick perfect for lunch.
Ingredients
Check ingredients as you go.
- Chicken Sandwich
- Spicy Mayo
- Toppings
- Chicken Sandwich
Let’s make it
Spicy Mayo
Prepare spicy mayo by combining mayonnaise, hot sauce, and garlic powder in a small bowl; mix thoroughly and set aside.
Chicken Sandwich
If using freshly fried chicken, heat oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the chicken breast until golden and cooked through, about 6-8 minutes per side, reaching an internal temperature of 165°F (74°C). Drain excess oil on paper towels. (Skip if using pre-fried chicken.)
Chicken Sandwich
Melt butter in a clean skillet over medium heat. Lightly toast the hamburger bun pieces until golden brown on each side, about 1-2 minutes per side.
Chicken Sandwich
Assemble the sandwich by spreading a generous amount of spicy mayo on both the top and bottom toasted buns. Place the warm fried chicken breast on the bottom bun, then top with dill pickle slices. Cover with the top bun.
Chicken Sandwich
Serve immediately while the chicken is hot and crispy, with extra spicy mayo on the side if desired.
Tips & notes
For extra heat, add a pinch of cayenne pepper to the spicy mayo. Use dill pickle slices with some juice left for added tanginess. Toasting the bun with butter adds a rich flavor and crisp texture that complements the spicy chicken.
Saving it for later
Store leftover fried chicken and buns separately in airtight containers in the refrigerator for up to 3 days. Refrigerate the spicy mayo in a sealed container for up to 1 week.
Reheating
Reheat fried chicken in a preheated 375°F (190°C) oven for 10-12 minutes to restore crispiness. Avoid microwaving to prevent sogginess. Toast buns again briefly before assembling.
