Spicy Chicken Sandwich Creamy Sauce (Print version)
Juicy spiced chicken on a toasted bun with tangy creamy sauce, lettuce, tomato and optional cheddar.
# Ingredient List:
→ Chicken Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons hot sauce (such as Frank's RedHot or Sriracha)
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon cayenne pepper
07 - Salt and black pepper, to taste
→ Creamy Sauce
08 - 1/2 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon honey
12 - 1 tablespoon lemon juice
13 - 1 teaspoon hot sauce
14 - Salt and black pepper, to taste
→ Sandwich Assembly
15 - 4 sandwich buns, toasted
16 - 4 leaves romaine lettuce
17 - 1 large tomato, sliced
18 - 1/2 red onion, thinly sliced
19 - 4 slices cheddar cheese (optional)
# How To Make It:
01 - Preheat grill or skillet over medium-high heat.
02 - Combine olive oil, hot sauce, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a mixing bowl. Add chicken breasts and coat evenly.
03 - Grill or pan-sear chicken breasts for 6 to 8 minutes per side, until thoroughly cooked and juices run clear. Allow to rest for 2 minutes before slicing or serving whole.
04 - In another bowl, whisk together mayonnaise, sour cream, Dijon mustard, honey, lemon juice, hot sauce, salt, and black pepper. Taste and adjust seasoning as needed.
05 - Toast sandwich buns until golden and crisp.
06 - Spread creamy sauce on both cut sides of each bun. Layer with romaine lettuce, tomato slices, cooked chicken breast, red onion, and cheddar cheese, if using. Crown with the top bun and serve immediately.
# Expert Advice:
01 -
- The splash of hot sauce and kiss of honey in the creamy sauce make each bite seriously craveable (don't tell anyone how simple it is).
- It feeds a crowd or just yourself without much fuss—and you get to play with toppings every time.
02 -
- If the chicken is too thick, it won’t cook evenly and you’ll end up with raw centers—pound those breasts out to about the same thickness.
- The sauce keeps for a few days in the fridge and honestly gets even better as the flavors meld together.
03 -
- Use a meat thermometer if you’re unsure—165 is the golden internal temp for perfect chicken.
- Letting the chicken rest a minute before slicing keeps all those lovely juices inside, not on the cutting board.