Hot Honey Chicken Sandwich
Crunchy fried chicken tossed in spicy honey is served in a brioche bun with a cool, crunchy slaw. Yum!
Servings: 4 people
Equipment
Ingredients
- 6 ounces (170 ml) buttermilk
- 3 ounces (85 ml) pickle juice optional
- 24 ounces (680 g) boneless skinless chicken breasts (about 4 breasts, 6 ounces each) pounded thin
- Vegetable oil
Flour coating:
- 2 cups (250 g) all purpose flour
- ⅔ cup (85 g) cornstarch
- ½ tablespoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon kosher salt
- 1 teaspoon pepper
Easy cabbage slaw:
- 4 cup (280 g) thinly sliced green cabbage
- ½ cup (112 g) mayonnaise
- 2 tablespoons white vinegar
- ½ tablespoon granulated sugar
- ¾ teaspoon kosher salt
For serving:
- ½ cup (170 g) hot honey
- 4 brioche buns toasted
- 4 tablespoons mayonnaise
- Pickles
Instructions
- Pound each chicken breast to an even thickness (about ½” thick).24 ounces boneless skinless chicken breasts (about 4 breasts, 6 ounces each)
- Add chicken, buttermilk and pickle juice to a large bowl and toss to coat. Cover and refrigerate for 4-6 hours (or preferably overnight).6 ounces buttermilk, 3 ounces pickle juice
- To make the slaw, toss together the cabbage, mayo, vinegar, sugar and salt until well combined. Cover and refrigerate until ready to serve.4 cup thinly sliced green cabbage, 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1/2 tablespoon granulated sugar, 3/4 teaspoon kosher salt
- Heat 3 inches of vegetable oil in a large cast iron pot to 315 °F (157 °C)Vegetable oil
- While the oil is heating, whisk together flour, cornstarch, paprika, onion powder, garlic powder, salt and pepper in a large bowl.2 cups all purpose flour, 2/3 cup cornstarch, 1/2 tablespoon smoked paprika, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon kosher salt, 1 teaspoon pepper
- Dredge each chicken breast in flour mixture, then return to buttermilk mixture, then dredge a second time in flour mixture. Repeat with remaining chicken.
- Fry chicken in 2 batches, cooking for 6-8 minutes, until golden brown and chicken is cooked through (165 °F (74 °C) internal temperature).
- Transfer to a cooling rack over a baking sheet lined with paper towel to soak up any excess grease. Once chicken is done, transfer to a large bowl and toss with hot honey until well coated.½ cup hot honey
- Toast the buns and spread 1 tablespoon mayo on the bottom of each bun. Top with a fried chicken cutlet, then cabbage slaw, pickles and other half of the bun.4 brioche buns, 4 tablespoons mayonnaise, Pickles
Nutrition
Serving: 1 sandwich | Calories: 1347 kcal | Carbohydrates: 153 g | Protein: 56 g | Fat: 57 g | Saturated Fat: 18 g | Polyunsaturated Fat: 20 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 275 mg | Sodium: 2830 mg | Potassium: 959 mg | Fiber: 4 g | Sugar: 41 g
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