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.
Recette de sandwich au poulet au miel chaud
4
portions30
minutes15
minutes651
kcal45
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- Pour le poulet :
4 4 poitrines de poulet désossées et sans peau
480 ml 2 buttermilk
2 cuillères à soupe 2 cuillères à soupe hot sauce
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
- Pour l'assemblage :
4 4 brioche burger buns
4 cuillères à soupe 4 cuillères à soupe mayonnaise
8 pièces 8 pièces butter lettuce
1 1 tomate
60 g 1 tasse coleslaw (optional)
Dill pickle slices
4 cuillères à soupe 4 cuillères à soupe hot honey
Equipement
Grande poêle- pinces
- Grille de refroidissement
- Feuille de cuisson
- serviettes en papier
- Maillet à viande
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.
