When you’ve already got that perfect jar of hot honey waiting to be used, there’s no better way to showcase it than on a golden-fried chicken sandwich. The beauty of this sandwich lies in the contrast – crispy, seasoned chicken against soft brioche, with your homemade hot honey bringing that signature sweet heat that transforms an ordinary sandwich into something truly memorable.
Hot Honey Chicken Sandwich Recipe
4
portions30
minutes15
minutes651
kcal45
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Chicken:
4 4 boneless, skinless chicken breasts
480 ml 2 buttermilk
2 cuillères à soupe 2 cuillères à soupe sauce piquante
2 2 œufs
360 g 3 farine
2 cuillères à soupe 2 cuillères à soupe paprika
2 cuillères à soupe 2 cuillères à soupe ail en poudre
2 cuillères à soupe 2 cuillères à soupe poudre d'oignon
1 cuillères à soupe 1 cuillères à soupe sel
2 cuillères à café 2 cuillères à café poivre noir
Vegetable oil for frying
- For Assembly:
4 4 brioche burger buns
4 cuillères à soupe 4 cuillères à soupe mayonnaise
8 pièces 8 pièces butter lettuce
1 1 tomato
60 g 1 tasse coleslaw (optional)
Dill pickle slices
4 cuillères à soupe 4 cuillères à soupe hot honey
Equipement
Grande poêle- tongs
- Grille de refroidissement
- Feuille de cuisson
- paper towels
- Meat mallet
Directions
- Pound chicken breasts to an even thickness of about 1/2 inch between two pieces of plastic wrap using a meat mallet.
- In a large bowl, whisk together the buttermilk, hot sauce, and eggs until well combined.
- In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Dip each chicken breast in the flour mixture, then into the buttermilk mixture, and back into the flour mixture, pressing firmly to ensure a good coating.
- Place the coated chicken on a wire rack and let rest for 15 minutes to help the coating adhere.
- Heat vegetable oil in a deep frying pan or Dutch oven to 175°C (350°F).
- Carefully place the chicken in the hot oil and fry for 5-7 minutes per side, until golden brown and the internal temperature reaches 74°C (165°F).
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
- While still hot, generously drizzle or brush your prepared hot honey over the chicken, ensuring it gets into all the crispy crevices.
- Lightly toast the brioche buns until golden.
- Spread mayonnaise on both sides of the buns.
- Assemble the sandwich by placing lettuce on the bottom bun, followed by the hot honey chicken, tomato slices, pickles, and coleslaw if using.
- Drizzle with additional hot honey if desired before placing the top bun.
Notes
- For the crispiest chicken that holds up to the honey, double-dredge as described and allow the coating to rest before frying. This traditional technique creates a substantial crust that stays crunchy even after applying your hot honey.
