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Hot Honey Chicken Sandwich Recipe

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This Hot Honey Chicken Sandwich recipe features tender, marinated fried chicken breasts coated in a flavorful spicy honey glaze, served on toasted brioche buns with a tangy cabbage slaw and pickles. The crispy fried chicken soaked in hot honey creates a perfect balance of sweet heat, complemented by the creamy slaw for a delicious and satisfying sandwich.

Ingredients

Chicken Marinade

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

Flour Coating

  • 2 cups all-purpose flour
  • 2/3 cup cornstarch
  • 1/2 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Vegetable Oil for Frying

  • Vegetable oil (enough for 3 inches in the pot)

Cabbage Slaw

  • 4 cups thinly sliced green cabbage
  • 1/2 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1/2 tablespoon granulated sugar
  • 3/4 teaspoon kosher salt

Assembly

  • 1/2 cup hot honey
  • 4 brioche buns, toasted
  • 4 tablespoons mayonnaise
  • Pickles, for topping

Instructions

  1. Pound Chicken: Pound each chicken breast to an even thickness of about 1/2 inch for uniform cooking and tender texture.
  2. Marinate Chicken: Combine chicken, buttermilk, and pickle juice in a large bowl. Toss to coat well, cover, and refrigerate for 4-6 hours or preferably overnight to tenderize and flavor the chicken.
  3. Prepare Slaw: In a separate bowl, mix cabbage, 1/2 cup mayonnaise, white vinegar, sugar, and salt until well combined. Cover and refrigerate until ready to serve.
  4. Heat Oil: Pour vegetable oil to a depth of 3 inches in a large cast iron pot and heat to 315°F (157°C), maintaining temperature for frying.
  5. Mix Flour Coating: In a large bowl, whisk together flour, cornstarch, smoked paprika, onion powder, garlic powder, salt, and pepper to prepare the dredging mixture.
  6. Dredge Chicken: Dip each chicken breast first in the flour mixture, then back into the buttermilk marinade, and dredge again in the flour mixture to create a double coating for extra crispiness.
  7. Fry Chicken: Fry the chicken breasts in two batches in the hot oil for 6-8 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  8. Drain and Coat: Remove fried chicken to a cooling rack set over paper towels to soak excess oil. Transfer the hot chicken to a large bowl and toss with hot honey until evenly coated.
  9. Assemble Sandwich: Toast brioche buns and spread 1 tablespoon mayonnaise on the bottom half of each bun. Layer with a hot honey fried chicken breast, a generous helping of cabbage slaw, pickles, and then top with the other half of the bun.

Notes

  • For extra flavor, marinate the chicken overnight if possible.
  • Use a thermometer to monitor oil temperature to ensure crispy, evenly cooked chicken.
  • The slaw can be prepared a day ahead and refrigerated for convenience.
  • Adjust the amount of hot honey to control the spice level of the sandwich.
  • Pickles add a nice acidity and crunch; use your favorite type.

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