Hot Honey Chicken Sandwich
Crispy fried chicken tossed with spicy-sweet hot honey, served on brioche with lettuce, tomato, and mayo.
Servings: 4 servings
Ingredients
- 4 chicken thighs, boneless and skinless
- 1 cup buttermilk
- 1/2 teaspoon salt (for marinade)
- 1/2 teaspoon black pepper (for marinade)
- 1 cup all-purpose flour
- 1/2 tablespoon salt (for coating)
- 1 teaspoon black pepper (for coating)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup hot honey sauce use your preferred hot honey recipe
- 4 lettuce leaves
- 1 large tomato, sliced
- 1/4 cup mayonnaise
- 4 brioche buns
Instructions
- In a bowl, whisk together the buttermilk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon cayenne pepper.
- Add the chicken thighs to the marinade, turn to coat, cover, and refrigerate for at least 10 minutes or up to 1 hour.
- In a separate bowl, combine the flour, 1/2 tablespoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Remove a piece of chicken from the marinade, dredge it thoroughly in the seasoned flour, shake off excess, and set aside; repeat with remaining pieces.
- Heat 1–2 inches of oil in a deep pot until it reaches 350°F (175°C) or is hot enough that a pinch of flour sizzles on contact.
- Carefully fry the coated chicken thighs 7–8 minutes, turning as needed, until golden and cooked through; transfer to paper towels to drain.
- Toast the brioche buns if desired, spread mayonnaise on the buns, then layer lettuce, fried chicken, hot honey sauce, and tomato slices; top with the bun lids and serve.
Equipment
- Mixing Bowls
- deep pot or deep fryer
- Tongs
- Paper Towels
- Measuring Cups and Spoons
- Whisk
- Knife
- Cutting Board
Notes
- Fried chicken keeps in the fridge for 2–3 days.
- Hot honey stores at room temperature for 6 months to 1 year.
- Fried chicken can be frozen up to 6 months in a zip-top bag.