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Hot Honey Fried Chicken Sandwich

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Hot Honey Fried Chicken Sandwiches combine juicy, crispy fried chicken with a sticky sweet-and-spicy honey glaze, tangy pickles, creamy mayonnaise, and toasted buns. The heat is easy to adjust for a bold homemade chicken sandwich.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs, divided into 4 sandwich-sized pieces
  • 1 1/2 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 4 cups vegetable or canola oil, or enough for frying
  • 1/2 cup honey
  • 1 teaspoon red pepper flakes
  • 1 tablespoon hot sauce
  • 1 tablespoon unsalted butter
  • 4 brioche or hamburger buns
  • 1 tablespoon butter, softened, for toasting the buns
  • 16 dill pickle slices
  • 1/3 cup mayonnaise
  • 1 cup shredded lettuce or coleslaw, optional

Instructions

  1. If using chicken breasts, cut them into 4 sandwich-sized portions and gently pound thick areas to an even thickness.
  2. Combine the buttermilk, 2 tablespoons hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Add the chicken and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to several hours.
  3. In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
  4. For a craggy coating, drizzle 2 tablespoons of the chicken marinade into the flour mixture and rub it through the flour with your fingertips to create small clumps.
  5. Remove one chicken piece at a time from the marinade and allow excess liquid to drip off. Press firmly into the seasoned flour mixture until completely coated.
  6. Heat the frying oil in a deep skillet or heavy pot to 350°F (175°C).
  7. Carefully fry the chicken in batches without overcrowding the pan for about 5 to 7 minutes per side, adjusting the time for thickness, until deeply golden and crisp and the center reaches 165°F (74°C).
  8. Transfer the fried chicken to a wire rack and allow the excess oil to drain.
  9. Combine the honey, red pepper flakes, 1 tablespoon hot sauce, and 1 tablespoon butter in a small saucepan. Warm over low heat, stirring until the butter melts and the mixture is smooth.
  10. Brush or drizzle the warm hot honey generously over the fried chicken just before assembling the sandwiches.
  11. Spread the cut sides of the buns with softened butter and toast them in a skillet until lightly golden.
  12. Spread mayonnaise over the bottom buns. Add dill pickle slices, optional lettuce or coleslaw, and one piece of hot honey fried chicken to each bun.
  13. Add the top buns and serve immediately while the chicken is hot and crispy.

Notes

  • Boneless, skinless chicken thighs are especially juicy, while chicken breasts also work well when pounded to an even thickness.
  • Keep the frying oil near 350°F (175°C) and avoid overcrowding the pan for a crispier coating.
  • Increase the cayenne, red pepper flakes, or hot sauce for a spicier sandwich.
  • For a milder sandwich, reduce the cayenne and hot sauce while keeping the honey for sweetness.
  • Coleslaw provides a cool, crunchy contrast to the spicy chicken.
  • Store leftover fried chicken separately from the buns, hot honey, and toppings in the refrigerator for 3 to 4 days.
  • Reheat fried chicken in an oven or air fryer until thoroughly hot and crispy, then add freshly warmed hot honey before serving.

Nutrition

Find it online: https://thefamilycooking.com/hot-honey-fried-chicken-sandwich/