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Hot Honey Fried Chicken Sandwich

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Crispy buttermilk-fried chicken thighs drenched in spicy-sweet hot honey and stacked on a toasted brioche bun with pickles and mayo.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 1 tbsp unsalted butter
  • 1/2 tsp cayenne pepper (for honey)
  • 1/2 tsp red pepper flakes
  • 1 tsp apple cider vinegar
  • 4 brioche buns, toasted
  • 1/2 cup mayonnaise
  • 1 cup sliced dill pickles
  • Shredded lettuce, for serving

Instructions

  1. In a bowl, whisk together buttermilk and hot sauce. Add chicken thighs, cover, and marinate in the fridge for at least 30 minutes (or up to overnight).
  2. In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, black pepper, and cayenne.
  3. Remove chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat. Dip back into the buttermilk, then into the flour again for a double coating. Place on a wire rack and rest for 10 minutes.
  4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
  5. Fry the chicken in batches for 5-7 minutes per side, until deep golden brown and the internal temperature reaches 165°F. Drain on a wire rack or paper towels.
  6. While the chicken fries, make the hot honey: combine honey, butter, cayenne, red pepper flakes, and apple cider vinegar in a small saucepan over low heat. Simmer for 3-4 minutes, stirring, until glossy and combined.
  7. Spread mayonnaise on the toasted brioche buns. Layer shredded lettuce and pickles on the bottom bun.
  8. Place the hot fried chicken on top and generously drizzle with hot honey while still warm.
  9. Top with the bun and serve immediately.

Notes

For extra crunch, double-dredge the chicken and let it rest on a rack before frying. Adjust the cayenne and red pepper flakes in the hot honey to control the spice level. Store fried chicken, honey, and buns separately for leftovers, and re-crisp chicken in the oven or air fryer rather than the microwave.

Find it online: https://www.rapidrecipes.blog/hot-honey-fried-chicken-sandwich/