Hot Honey Chicken Sandwich
This crispy hot honey chicken sandwich recipe is sweet, savory, and spicy - the perfect fried chicken sandwich for chicken lovers!
Equipment
- Candy Thermometer optional
- Meat Thermometer optional
Ingredients
- 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)
- 3/4 cup Honey
- 3 tbsps Hot Sauce
- 2 tbsps Red Pepper Flakes
- 1 tbsp Smoked Paprika
- 2 tsp Cayenne Pepper
- 1/2 tsp Kosher Salt
Garlic Mayo
- 1/2 cup Mayonnaise
- 1 1/2 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 1/2 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Kosher Salt
Instructions
Brine the Chicken
- Prep the buttermilk brine and marinate the chicken - combine buttermilk, egg, pickle juice, and hot sauce in a large bowl. Add chicken and cover with plastic wrap. Place in the refrigerator and let it marinate for at least 30 minutes, up to overnight. This not only ensures a flavorful tender chicken but also a nice crispy coating while deep frying.
Make the Sauces
- While the chicken is brining, make the sauces. In a large bowl, combine melted butter, honey, hot sauce, red pepper flakes, cayenne pepper, smoked paprika, and salt.
- Then make the garlic mayo - in a separate medium bowl, combine mayo, dijon mustard, minced garlic, rosemary, lemon juice, and salt and pepper. Set aside.
Dredge and Fry the Chicken
- Once the chicken is finished brining, remove from the refrigerator and let it sit at room temperature for about 20 minutes. Add oil to a deep skillet or large pot and preheat the oil to 325 degrees F.
- Prepare the dredge by mixing together flour, smoked paprika, onion powder, chili powder, black pepper, and kosher salt. Remove chicken from the brine and dip into the flour mixture, firmly pressing the flour into the chicken, ensuring the entire filet is coated.
- Place dredged chicken on a wire rack and let the chicken rest until the oil comes to temperature.
- Place the 1-2 pieces of chicken in the oil and cook for 12-15 minutes, until golden brown and the internal temperature reaches 165 degrees F. Place on a paper towel or cooling rack for the oil to drain.
- Place fried chicken in the hot honey sauce and ensure all sides are coated. Remove and allow excess sauce to drip off.
Assemble the Chicken
- Lightly toast the buns, preferably in a pan with a little bit of butter for about 1 minute on each side. Spread a single layer of the garlic mayo on the bottom bun.
- Then place the chicken on top, followed by the shredded lettuce, pickles, and then add the top bun on top. (Pro tip: if you love a saucy spicy chicken sandwich, add a little bit of garlic mayo on the top bun too!)
Notes
Storing Leftovers and Reheating
Storage: If you have leftover fried chicken sandwiches, it's best to disassemble them for storage. Separate the components, such as the fried chicken, bun, and any toppings or sauces. This helps prevent the sandwich from becoming soggy. Place the fried chicken in an airtight container and store it in the refrigerator. Store the bun and other components separately in their respective containers or resealable bags. Refrigerate them all within two hours of cooking.
Reheating the chicken: When you're ready to enjoy the leftover fried chicken, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the fried chicken pieces on it. Bake for about 10-15 minutes, or until the chicken is heated through and the crust becomes crispy again.
Reheating the bun: To reheat the bun, you can lightly toast it in a toaster, toaster oven, or under the broiler for a few minutes. This will help restore its texture and warmth.
Note: It's essential to exercise caution when reheating fried chicken to avoid overcooking or drying it out. Reheating times may vary depending on the thickness of the chicken pieces, so adjust accordingly. Remember, reheated fried chicken sandwiches may not be as crispy as when they were freshly made, but this method will help retain their flavors and make them enjoyable for another meal.
Tips
Here are some tips to help you make a delicious fried chicken sandwich:
- Choose the right chicken: Opt for boneless, skinless chicken breasts or chicken thighs for the sandwich. They are easier to handle, cook more evenly, and provide juicy and flavorful results.
- Brine the chicken: Brining the chicken before frying helps to enhance its juiciness and flavor. Prepare a buttermilk brine then submerge the chicken in the brine for at least 30 minutes (or up to overnight) in the refrigerator before proceeding with the recipe.
- In a rush? You can use Mike's hot honey as opposed to making your own hot honey sauce.
- Season generously: Season all aspects of this dish - the flour, the buttermilk brine, the chicken itself, and the sauces. Don't skimp!
- Fry to perfection: the temperature of your oil can make or breaks your sandwich! Heat oil in a deep skillet or deep fryer to around 325-350°F (you can use a candy thermometer to keep an eye on the temp of the oil). Ensure the chicken is fully submerged in the oil but not overcrowded, as it can affect the frying temperature and result in uneven cooking. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Drain excess oil: After frying, place the cooked chicken on a wire rack or paper towels to drain off any excess oil and maintain its crispiness.
- Enjoy while warm: Fried chicken sandwiches are best enjoyed fresh and warm. Serve them immediately after assembling to savor the crispy exterior and juicy interior at their best.
Nutrition
Calories: 984kcal, Carbohydrates: 100g, Protein: 47g, Fat: 46g, Saturated Fat: 19g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 266mg, Sodium: 1539mg, Potassium: 864mg, Fiber: 4g, Sugar: 38g, Vitamin A: 3404IU, Vitamin C: 12mg, Calcium: 131mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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