Hot Honey Chicken Sandwich (Print Version)
# Ingredients:
→ For the Chicken
01 -
240 ml buttermilk
02 -
15 ml hot sauce
03 -
5 g ground paprika
04 -
3 g garlic powder
05 -
5 g kosher salt
06 -
3 g freshly ground black pepper
07 -
2 boneless, skinless chicken breasts, halved horizontally (4 fillets)
→ For the Hot Honey Sauce
08 -
120 ml honey
09 -
45 ml hot sauce
10 -
7 g crushed red pepper flakes
11 -
2 g ground cayenne pepper
12 -
1 g garlic powder
→ For the Garlic Mayo
13 -
120 ml mayonnaise
14 -
1 clove garlic, pressed or finely minced
15 -
5 ml fresh lemon juice
→ For the Breading
16 -
125 g all-purpose flour
17 -
65 g cornstarch
18 -
2 g ground cayenne pepper
19 -
5 g kosher salt
20 -
1.5 g freshly ground black pepper
→ For Frying and Assembly
21 -
1 to 1.5 l vegetable oil, for frying
22 -
4 brioche buns, toasted
23 -
Lettuce leaves
24 -
Pickles
# Instructions:
01 -
In a bowl, combine buttermilk, hot sauce, paprika, garlic powder, salt, and black pepper. Add chicken fillets, ensuring each piece is fully coated. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
02 -
While chicken marinates, add honey, hot sauce, red pepper flakes, cayenne pepper, and garlic powder to a saucepan. Heat over low, stirring, and simmer gently for 3–4 minutes. Remove from heat and allow to cool.
03 -
In a small bowl, combine mayonnaise, minced garlic, and fresh lemon juice until smooth. Set aside.
04 -
In a separate bowl, whisk together flour, cornstarch, cayenne pepper, salt, and black pepper. Set aside for dredging.
05 -
Preheat vegetable oil in a deep fryer or Dutch oven to 170°C (340°F). Monitor temperature with an instant-read thermometer.
06 -
Remove chicken from marinade, letting excess buttermilk drip off. Dredge each fillet thoroughly in the seasoned flour mixture, pressing to ensure adhesion.
07 -
Carefully lower chicken into hot oil, frying in batches to avoid overcrowding. Fry each piece for about 7–8 minutes per side or until deep golden brown and cooked through to 74°C (165°F) internal temperature. Transfer to paper towels or a wire rack to drain.
08 -
Spread garlic mayo on the bottom halves of toasted brioche buns. Add lettuce leaves and top with a fried chicken fillet. Generously drizzle with hot honey sauce, add pickles, and close with the top bun.
# Notes:
01 -
Allow excess buttermilk to drip off chicken before breading to prevent the coating from becoming soggy.
02 -
Maintain proper oil temperature throughout frying for optimal crispiness and to avoid greasy results.
03 -
For best results, keep fried chicken warm in a 95°C oven on a wire rack while finishing remaining batches.