Description
Dive into a flavor explosion with this Crazy Good Hot Honey Chicken Sandwich, featuring a crispy, juicy chicken thigh drizzled with homemade hot honey. Perfect for a weekend treat or a special dinner, this sandwich will elevate your comfort food experience!
Ingredients
- Boneless, Skinless Chicken Thighs
- Buttermilk
- All-Purpose Flour
- Cornstarch
- Paprika
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Salt
- Black Pepper
- Frying Oil (Peanut Oil or Vegetable Oil)
- Honey
- Hot Sauce (Cayenne-Pepper-Based)
- Apple Cider Vinegar
- Butter (Unsalted)
- Brioche Buns
- Dill Pickle Slices
- Optional Creamy Slaw or Sauce (like spicy mayo or ranch dressing)
Instructions
- Pat the boneless, skinless chicken thighs dry with paper towels.
- Place the chicken in a large bowl or zip-top bag and pour in enough buttermilk to completely submerge the chicken. Marinate in the refrigerator for at least 30 minutes, ideally 2-4 hours.
- In a large, shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
- Set up your dredging station with the marinated chicken, flour mixture, and a wire rack over a baking sheet.
- Remove one piece of chicken from the buttermilk, letting excess drip off, and dredge it in the flour mixture, pressing firmly to adhere. Place on the wire rack and repeat with remaining chicken.
- Let the breaded chicken rest on the wire rack at room temperature for at least 15-20 minutes.
- Pour frying oil into a large pot or Dutch oven, filling it about 3-4 inches deep, and heat over medium-high until it reaches 350-375°F (175-190°C).
- Carefully lower 1-2 pieces of breaded chicken into the hot oil and fry for about 6-8 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken from the oil and place it back on the wire rack to drain excess oil, sprinkling lightly with salt while hot. Repeat with remaining chicken.
- In a small saucepan, combine honey, hot sauce, apple cider vinegar, and butter. Heat over low to medium-low heat until the butter is melted and the mixture is warm and well combined.
- Slice brioche buns in half and lightly butter them. Toast in a skillet or under the broiler until golden brown.
- On the bottom half of each toasted bun, add optional creamy slaw or spicy mayo if using.
- Place a hot, crispy fried chicken thigh on top, drizzle generously with hot honey, and top with dill pickle slices.
- Place the top bun on, press lightly, and serve immediately.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Letting the breaded chicken rest for 15-20 minutes before frying is crucial for maximum crispiness. Maintain oil temperature between 350-375°F for best results.