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Hot Honey Chicken Sandwich Recipe

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4.4 from 12 reviews

A delicious Hot Honey Chicken Sandwich featuring crunchy, double-fried chicken breasts coated in a spicy honey sauce, layered on toasted brioche buns with creamy mayonnaise, tangy pickles, and a refreshing, crunchy cabbage slaw. Perfectly balanced with sweet, spicy, and savory flavors for an irresistible handheld meal.

  • Total Time: 6 hours 15 minutes
  • Yield: 4 sandwiches

Ingredients

Marinade

  • 6 ounces (170 ml) buttermilk
  • 3 ounces (85 ml) pickle juice (optional)
  • 24 ounces (680 g) boneless skinless chicken breasts (about 4 breasts, 6 ounces each), pounded thin

Flour Coating

  • 2 cups (250 g) all-purpose flour
  • ⅔ cup (85 g) cornstarch
  • ½ tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Easy Cabbage Slaw

  • 4 cups (280 g) thinly sliced green cabbage
  • ½ cup (112 g) mayonnaise
  • 2 tablespoons white vinegar
  • ½ tablespoon granulated sugar
  • ¾ teaspoon kosher salt

For Serving

  • ½ cup (170 g) hot honey
  • 4 brioche buns, toasted
  • 4 tablespoons mayonnaise
  • Pickles, to taste
  • Vegetable oil, for frying (enough to fill about 3 inches in pot)

Instructions

  1. Prepare the Chicken: Pound each chicken breast to an even thickness of about ½ inch to ensure even cooking throughout. This helps the chicken cook quickly and stay juicy.
  2. Marinate: In a large bowl, combine the buttermilk and optional pickle juice. Add the chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 4 to 6 hours, preferably overnight, to tenderize and flavor the chicken.
  3. Make the Slaw: In a bowl, combine the sliced green cabbage, mayonnaise, white vinegar, granulated sugar, and kosher salt. Toss well to coat evenly. Cover and refrigerate until ready to use to allow flavors to meld.
  4. Heat the Oil: Pour enough vegetable oil into a large cast iron skillet or pot to a depth of about 3 inches. Heat the oil to 315 °F (157 °C), monitored by a thermometer for safety and consistent frying.
  5. Prepare the Flour Coating: While oil is heating, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a large bowl to create a seasoned dredging mixture.
  6. Dredge the Chicken: Remove a chicken breast from the marinade, dredge it thoroughly in the flour mixture, then dip it back into the buttermilk mixture. Dredge a second time in the flour mixture to build a thick, crispy crust. Repeat for all chicken breasts.
  7. Fry the Chicken: Fry the chicken breasts in batches to avoid overcrowding the pan. Cook each piece for 6 to 8 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165 °F (74 °C). Use a meat thermometer for accuracy.
  8. Drain Excess Oil: Transfer the fried chicken to a cooling rack set over a baking sheet lined with paper towels to absorb excess oil and keep the crust crisp.
  9. Toss in Hot Honey: Place the drained chicken in a large bowl and toss with the hot honey until evenly coated, balancing spicy and sweet flavors.
  10. Assemble the Sandwiches: Toast the brioche buns lightly. Spread 1 tablespoon of mayonnaise on the bottom half of each bun. Top with a hot honey chicken cutlet, a generous helping of cabbage slaw, a few pickles, and finish with the top bun. Serve immediately for the best texture and flavor.

Notes

  • For extra tender chicken, marinate overnight.
  • Use a candy or deep-fry thermometer to maintain oil temperature for even frying.
  • Double dredging ensures an ultra-crispy crust.
  • Adjust hot honey amount to taste for milder or spicier sandwich.
  • Pickle juice adds extra tanginess and helps tenderize chicken but can be omitted if desired.
  • Leftover sandwiches can be reheated in an air fryer to re-crisp the crust.
  • Author: Daisy
  • Prep Time: 6 hours
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/hot-honey-chicken-sandwich-recipe/