Hot Honey Chicken Sandwich
Crispy fried chicken thighs drizzled with hot honey sauce then nestled between crunchy lettuce and pickles on a toasted brioche bun.
Servings: 4 sandwiches
Calories: 1145kcal
Ingredients
Ingredients
- 4 boneless skinless chicken thighs trimmed of excess fat
- 2 - 3 quarts oil canola, peanut, or vegetable
Marinade
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne
- 1/4 teaspoon black pepper
Breading
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cayenne
- 1/2 teaspoon black pepper
Hot Honey
- 1/2 cup honey
- 2 teaspoons red pepper flakes
- 2 tablespoons hot sauce
Assembling The Sandwiches
- 4 brioche buns
- 4 tablespoons butter softened
- mayo
- iceberg lettuce shredded
- sliced pickles
Instructions
Marinade the Chicken
- Mix together the buttermilk, paprika, kosher salt, garlic powder, cayenne, and black pepper.
- Add the chicken to the marinade and completely submerge. Cover and keep in the fridge for 4 to 24 hours.
Make the Hot Honey Sauce
- Mix the honey and red pepper flakes together in a saucepan and place it over medium-low heat. Heat until warmed through and small bubbles start to form around the edges. Remove from the heat.
- Mix in the hot sauce. Transfer to a container with a lid and set aside until ready to use.
Bread and Fry the Chicken
- About 30 minutes before you're ready to fry the chicken, pour the oil into a large heavy-bottomed pot or Dutch oven. Turn the heat to between medium and medium-high and heat the oil to 350 degrees F.
- Meanwhile, whisk together the flour, paprika, garlic powder, kosher salt, cayenne, and black pepper.
- Place a wire rack on a baking sheet and set aside.
- Working one at a time, remove the chicken thighs from the marinade but don't shake off the excess. Place the chicken in the flour mixture and firmly press the breading onto the chicken in a squeezing motion until thick craggy bits form.
- Transfer the breaded chicken thighs to the wire rack. Allow them to sit for about 20 minutes while the oil heats.
- When the oil is hot, drop two of the breaded chicken thighs in and fry for 6 to 8 minutes, flipping once, until golden brown and cooked through. Remove and place on a wire rack while you fry the other two chicken thighs.
Assemble the Sandwiches
- Butter the buns and place them on a large baking sheet butter side up. Broil on high for 2 to 3 minutes or until golden brown.
- Spread mayo on the top and bottom bun. Place the shredded lettuce on the bottom bun, top with a fried chicken thigh, drizzle with hot honey, top with pickle slices, and finally add the top bun. Serve immediately.
Notes
- Be sure to check out the post to see helpful photos of each of the steps.
- Store the fried chicken thighs in an airtight container for up to 3 days.
- Reheat in a 375-degree F air fryer or oven for about 5 to 7 minutes or until warmed through.
Nutrition
Serving: 1sandwich | Calories: 1145kcal | Carbohydrates: 113g | Protein: 38g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 2631mg | Potassium: 470mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1788IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 5mg
