Hot Honey Chicken Sandwich
This Hot Honey Chicken Sandwich is a flavor explosion! Crispy chicken, sweet and spicy honey sauce, and creamy garlic mayo make it a must-try!
Equipment
- Large Mixing Bowl
- Whisk
- Frying Pan or Deep Fryer
- Meat Thermometer
- Slotted Spoon
- Cutting board and knife
- Plate lined with paper towels
Ingredients
For the Marinade:
- 1 cup buttermilk This will tenderize the chicken and add moisture.
- 1 tablespoon hot sauce For that initial kick in the marinade.
- 1 teaspoon ground paprika Adds a subtle smokiness.
- 1 teaspoon garlic powder Enhances the overall flavor.
- 1 teaspoon kosher salt Essential for seasoning.
- 1 teaspoon freshly ground black pepper For a hint of spice.
- 2 piece boneless, skinless chicken breasts Cut in half horizontally to create 4 fillets.
For the Hot Honey Sauce:
- ½ cup honey The star of the hot honey sauce.
- 3 tablespoons hot sauce Adds heat to the honey.
- 1 tablespoon crushed red pepper flakes For an extra spicy punch.
- 1 teaspoon ground cayenne pepper Intensifies the heat.
- ½ teaspoon garlic powder To mix into the honey sauce.
For the Garlic Mayo:
- ½ cup mayonnaise Base for the creamy sauce.
- 1 clove garlic Pressed or finely minced for flavor.
- 1 teaspoon fresh lemon juice Brightens the mayo.
For Dredging:
- 1 cup all-purpose flour For dredging the chicken.
- ½ cup cornstarch Helps achieve that extra-crispy texture.
- 1 teaspoon ground cayenne pepper Additional heat for the dredging mix.
- 1 teaspoon kosher salt For seasoning the flour mixture.
- ½ teaspoon freshly ground black pepper Enhances the dredge.
- 4-6 cups vegetable oil For frying the chicken.
For Assembly:
- 4 piece brioche buns Soft and buttery, perfect for sandwiches.
- Lettuce leaves For crunch and freshness.
- Pickles Adds tang and crunch.
Instructions
Marinate the Chicken:
- In a large mixing bowl, combine the buttermilk, hot sauce, ground paprika, garlic powder, kosher salt, and freshly ground black pepper. Whisk until well combined. Add the chicken fillets, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld and the chicken to tenderize.
Prepare the Hot Honey Sauce:
- In a small bowl, whisk together the honey, hot sauce, crushed red pepper flakes, ground cayenne pepper, and garlic powder. Set aside to allow the flavors to develop.
Make the Garlic Mayo:
- In another bowl, combine the mayonnaise, pressed garlic, and fresh lemon juice. Mix well and set aside for later.
Dredge the Chicken:
- In a shallow dish, whisk together the all-purpose flour, cornstarch, ground cayenne pepper, kosher salt, and freshly ground black pepper. Remove the chicken from the marinade, allowing any excess to drip off, and dredge each fillet in the flour mixture, pressing gently to adhere the coating.
Fry the Chicken:
- In a large frying pan or deep fryer, heat 4-6 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken fillets in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Once done, remove the chicken and place it on a plate lined with paper towels to drain excess oil.
Assemble the Sandwich:
- Toast the brioche buns until golden. Spread a generous amount of garlic mayo on the bottom half of each bun. Layer with lettuce leaves, a fried chicken fillet, and a drizzle of the hot honey sauce. Top with pickles and the other half of the bun. Serve immediately and enjoy the explosion of flavors in every bite!
Notes
- Adjust the spicy level by modifying the amount of hot sauce and cayenne pepper.
- Consider turkey or tofu as protein alternatives for a different twist.
- Store leftover fried chicken in an airtight container for up to 3 days.