spicy fried chicken sandwich with jalapeño slaw

This crunchy, crispy, spicy fried chicken sandwich is slathered with a sriracha mayo and topped with a sour cream jalapeño slaw. It’s extra spicy and absolutely delicious.

  • Author: Indi Hampton
  • Yield: 8
  • Category: Sandwich
  • Method: Deep fry
  • Cuisine: American


sriracha mayonnaise

  • 1/2 cup mayonnaise 
  • 3 tbsp sriracha
  • 2 tsp fresh lime juice
  • 1/4 tsp kosher salt

jalapeño slaw

  • 1/2 head cabbage, halved, cored and shredded
  • kosher salt
  • 3 jalapeños, seeded if desired, and julienned
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • freshly ground black pepper

spicy fried chicken sandwich

  • 8 boneless skinless chicken thighs
  • 3 cups buttermilk
  • kosher salt
  • freshly ground black pepper
  • 1 1/4 cup all-purpose flour
  • 3/4 cup cornstarch
  • 1 tsp baking powder
  • 2 tsp cayenne
  • 2 quarts refined coconut oil, for frying
  • 8 hamburger buns, toasted
  • sriracha mayonnaise (all of recipe above)
  • jalapeño slaw (all of recipe above)
  • sliced dill pickles, for topping 


sriracha mayonnaise

  1. In a small bowl, whisk to combine mayonnaise, sriracha, lime juice, salt and black pepper. Taste and adjust with more sriracha or salt, if desired.

jalapeño slaw

  1. Place cabbage in a colander and massage with 1 tablespoon of kosher salt. Let sit at least 1 hour, until wilted.
  2. Rinse really well with cold water, drain, and transfer to a clean dish towel. Gently wring out as much liquid as you can, then transfer to a bowl with the jalapeños.
  3. In a small bowl, whisk to combine mayonnaise, sour cream, apple cider vinegar, sugar and a few grinds of black pepper. Pour dressing over cabbage and toss to combine. Taste and add more salt and freshly ground black pepper, if needed. Cover and refrigerate until ready.

spicy fried chicken sandwich

  1. Add buttermilk, 2 tablespoons kosher salt and 1 teaspoon black pepper to a large bowl and whisk to combine. Add chicken thighs, toss to coat and refrigerate for at least 1 hour and up to 4 hours.
  2. Line a baking sheet with foil and place a drying rack over top. Set aside.
  3. In a large shallow bowl, whisk to combine flour, cornstarch, baking powder, cayenne, 1 teaspoon kosher salt and 1 teaspoon black pepper. Working one at a time, remove a chicken thigh from buttermilk marinade and let excess liquid drip off. Dredge chicken thigh in flour mixture, press flour all over the surface, then gently shake off excess. Place on the prepared rack and repeat with remaining thighs. Refrigerate dredged chicken for at least 1 hour and up to 24 hours. 
  4. Let chicken sit at room temperature for 30 minutes while you prepare oil for frying. In a large, heavy bottomed pot, heat 2 inches of coconut oil to 350°F. Fry 2 chicken thighs at a time, turning once, until golden brown and cooked through, 6- 10 minutes per side (time largely depends on how hot your oil stays). Transfer thighs to a paper towel lined plate to drain. Repeat with remaining chicken thighs, making sure to bring oil back to 350°F after each batch.
  5. To assemble the sandwiches, spread both sides of the toasted bun with sriracha mayonnaise. Layer the bottom bun with a fried chicken thigh, a large spoonful of jalapeño slaw, 2 to 3 pickles, and the top bun. Serve while hot and crispy.


  • Fried chicken can be kept warm in oven at 200°F.
  • Sriracha mayo can be refrigerated for up to 5 days.
  • Jalapeño slaw can be refrigerated for up to 2 days.
  • Leftover spicy fried chicken can be refrigerated for up to 3 days. Reheat in the oven at 350°F for 15- 20 minutes, or until heated through. Note: it will never be as crispy as it is straight from the fryer!
  • To store the coconut oil, let it completely then strain through 4- 6 layers of cheesecloth. Store in a cool dry place. Oil can be used to fry chicken at least twice.


Keywords: spicy fried chicken sandwich