Chipotle Chicken Sandwich Recipe

This crispy, spicy Chipotle Chicken Sandwich Recipe is made with tender buttermilk-fried chicken, creamy avocado, and a smoky chipotle mayo that brings just the right amount of heat. The hero moment happens when you drizzle that vibrant orange sauce over the golden, craggy crust of the chicken before crowning it with a toasted brioche bun. I make this whenever I’m craving restaurant-quality comfort food without leaving the house.

Better Than Takeaway

I used to drive across town just to get a decent spicy chicken sandwich, but I realized most takeout versions arrive soggy or lacking in actual flavor. Making this at home allows you to control the crunch and the spice level, ensuring every bite is hot and fresh from the fryer. The combination of cool, creamy avocado and warm, melted pepper jack cheese creates a texture contrast that fast food joints just can’t replicate.

My first attempt at this recipe failed because I skimped on the marinade time, resulting in flavorless meat under the breading. I learned that letting the chicken sit in the spiced buttermilk mixture is non-negotiable—it tenderizes the meat and locks in juices so the chicken stays moist even after frying.

Jump to Recipe

Chipotle Chicken Sandwich Recipe Ingredients

• For the Chicken:
• 2 large chicken breasts, sliced horizontally into 4 cutlets
• 1 cup buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• For the Breading:
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp smoked paprika
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp cayenne pepper (optional for extra heat)
• Oil for frying (vegetable or peanut oil)
• For the Chipotle Mayo:
• 1/2 cup mayonnaise
• 2 tbsp chipotle peppers in adobo sauce, finely minced
• 1 tsp lime juice
• 1/2 tsp garlic powder
• For Assembly:
• 4 brioche buns, halved and buttered
• 4 slices pepper jack cheese
• 1 large avocado, sliced
• 4 leaves green lettuce
• Sliced tomatoes or pickles (optional)

How To Make Chipotle Chicken Sandwich Recipe

1. Marinate the Chicken: In a medium bowl, whisk together the buttermilk, salt, pepper, garlic powder, and onion powder. Add the chicken cutlets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
2. Prepare the Sauce: While the chicken marinates, mix the mayonnaise, minced chipotle peppers (with some adobo sauce), lime juice, and garlic powder in a small bowl until smooth. Taste and add more adobo sauce if you want it spicier. Set aside in the fridge.
3. Dredge the Chicken: In a shallow dish, whisk together the flour, cornstarch, smoked paprika, baking powder, salt, and cayenne. Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and work it in with your fingers to create craggy bits. Remove chicken from the marinade, letting excess drip off, then press firmly into the flour mixture to coat completely.
4. Fry the Chicken: Heat about 1 inch of oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully place chicken cutlets into the hot oil (do not overcrowd). Fry for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
5. Melt the Cheese: Once the chicken is cooked, transfer to a wire rack. Immediately place a slice of pepper jack cheese on each hot piece of chicken so the residual heat melts it slightly.
6. Assemble the Sandwich: Toast the brioche buns in a dry skillet until golden. Spread a generous layer of chipotle mayo on both the top and bottom buns. Layer the bottom bun with lettuce, the cheese-topped chicken, avocado slices, and tomato. Cap with the top bun and serve immediately.

Recipe Tips

• Don’t skip the cornstarch: Adding cornstarch to your flour mixture is the secret to getting a coating that is shatteringly crisp rather than heavy or bready.
• Control the heat: Chipotle peppers vary in heat. Start with one tablespoon of minced peppers in your mayo and taste before adding more, especially if serving to kids.
• Rest the chicken: Let the breaded chicken sit on a rack for 5 minutes before frying. This helps the coating adhere better so it doesn’t fall off in the oil.
• Check your oil temp: If the oil is too cool, the chicken will be greasy; too hot, and the outside will burn before the inside is cooked. Use a candy thermometer to stay around 350°F.

What To Serve With Chipotle Chicken Sandwich

These sandwiches pair perfectly with crispy sweet potato fries, which complement the smoky heat of the chipotle. A fresh cucumber salad or coleslaw is also excellent for cutting through the richness of the fried chicken and avocado.

How To Store

Fried chicken is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat the chicken in an oven or air fryer at 375°F for 5-7 minutes to recrisp the coating; avoid the microwave as it will make the breading soggy. Store the sauce and toppings separately.

FAQs

Can I bake the chicken instead of frying?
Yes, you can bake the breaded chicken on a wire rack set over a baking sheet at 400°F for 20-25 minutes. Spray the chicken generously with cooking spray before baking to help it brown, though it won’t be quite as crispy as frying.

What if I can’t find chipotle peppers in adobo?
You can substitute with a mix of smoked paprika and cayenne pepper mixed into the mayo, or use a store-bought chipotle hot sauce. However, the canned peppers provide a distinct smoky depth that is hard to replace.

Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are juicier and more forgiving than breasts. Just ensure you trim any excess fat and fry them for slightly longer to ensure they are cooked through.

Nutrition

• Calories: 750 kcal
• Total Fat: 42g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 1350mg
• Total Carbohydrate: 55g
• Protein: 38g