Sweet, Spicy, and Totally Addictive 🍯🔥🍗 This hot honey chicken sandwich delivers the perfect balance of crispy fried chicken, a fiery-sweet honey glaze, and a soft, buttery bun. It’s bold, irresistible, and guaranteed to spice up your next meal!
Recipe:
4 Chicken Breasts
2 cups Shredded Iceberg Lettuce
1 cup Bread and Butter Pickles
4 Brioche Buns
Buttermilk Brine
1 cup Buttermilk
1 large Egg
2 tbsps Pickle Juice
2 tbsps Hot Sauce
Hot Honey Sauce
6 tbsps Salted Butter (melted)
¾ cup Honey
3 tbsps Hot Sauce
2 tbsps Red Pepper Flakes
1 tbsp Smoked Paprika
2 tsp Cayenne Pepper
½ tsp Kosher Salt
Garlic Mayo
½ cup Mayonnaise
1 ½ tbsps Dijon Mustard
2 cloves Garlic (minced)
2 tbsps Fresh Rosemary (diced)
1 tsp Lemon Juice
Salt and Pepper (to taste)
Flour Dredge
2 cups All Purpose Flour
1 tbsp Smoked paprika
2 tsp Onion Powder
1 ½ tsp Chili Powder
½ tsp Black Pepper
½ tsp Kosher Salt
Directions:
Brine the Chicken
Start by preparing the buttermilk brine. In a large bowl, whisk together the buttermilk, egg, pickle juice, and hot sauce. Add the chicken, ensuring it’s fully submerged, then cover with plastic wrap. Refrigerate and marinate for at least 30 minutes—or for maximum flavor and tenderness, leave it overnight. This step guarantees juicy chicken with a crisp, golden coating after frying.
Make the Sauces
While the chicken is brining, prepare your sauces. In a large bowl, mix together the melted butter, honey, hot sauce, red pepper flakes, cayenne pepper, smoked paprika, and salt to create the hot honey sauce. In a separate medium bowl, make the garlic mayo by combining mayonnaise, Dijon mustard, minced garlic, rosemary, lemon juice, and a pinch of salt and pepper. Set both sauces aside.
Dredge and Fry the Chicken
Once the chicken has finished brining, remove it from the fridge and let it sit at room temperature for about 20 minutes. Meanwhile, heat oil in a deep skillet or large pot to 325°F.
Prepare the dredging mixture by combining flour, smoked paprika, onion powder, chili powder, black pepper, and kosher salt. Remove the chicken from the brine and coat it thoroughly in the flour mixture, pressing firmly to ensure the breading sticks well. Place the coated chicken on a wire rack while the oil reaches the proper frying temperature.
Fry 1–2 pieces at a time, cooking for 12–15 minutes, or until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain.
Dip the fried chicken into the hot honey sauce, ensuring it’s fully coated. Allow any excess sauce to drip off before assembling the sandwich.
Assemble the Sandwich
Lightly toast the buns in a pan with a little butter for about 1 minute per side. Spread a layer of garlic mayo on the bottom bun, then place the hot honey-coated chicken on top. Add shredded lettuce, pickles, and finish with the top bun. (Pro tip: for extra sauciness, spread a little more garlic mayo on the top bun too!)
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