Description
Make a sandwich that hits all the right notes: crispy fried chicken, a sweet kick from hot honey, and a soft bun. This recipe keeps things simple so you get that amazing flavor fast.
Ingredients
Scale
- 4 Boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Hot sauce (like Frank’s RedHot)
- Vegetable oil, for frying
- 4 Brioche buns
- Butter, softened
- 1/2 cup Honey
- 2 tbsp Hot sauce (for honey)
- 4 slices Dill pickles
Instructions
- Prepare the chicken: Pound chicken breasts evenly to about 1/2 inch thick.
- Mix the dry dredge: In one shallow dish, combine flour, cornstarch, salt, pepper, and paprika.
- Mix the wet dredge: In a second shallow dish, whisk together eggs and buttermilk.
- Mix the hot honey: In a small saucepan, gently warm the honey and 2 tbsp hot sauce until just combined. Set aside.
- Dredge the chicken: Dip each piece of chicken first into the wet mix, letting excess drip off. Then press firmly into the dry mix, coating completely.
- Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven until it reaches about 1 1/2 inches deep. Heat to 350°F (175°C).
- Fry the chicken: Carefully place chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Drain and sauce: Remove chicken and place on a wire rack set over a baking sheet. Immediately brush the hot honey mixture generously over the hot chicken.
- Toast the buns: Lightly butter the cut sides of the brioche buns and toast them in a dry skillet until golden.
- Assemble: Place a pickle slice on the bottom bun. Top with the hot honey fried chicken. Drizzle with the remaining hot sauce if desired. Place the top bun on. Serve right away.
Notes
- For extra crispiness, let the dredged chicken rest in the dry mix for 10 minutes before frying.
- Adjust the hot sauce in the honey to control your desired level of sweetness and heat.
- Use a thermometer to keep your oil temperature steady for the best fry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: Estimate 650
- Sugar: Estimate 18g
- Sodium: Estimate 1200mg
- Fat: Estimate 35g
- Saturated Fat: Estimate 8g
- Unsaturated Fat: Estimate 27g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 45g
- Fiber: Estimate 2g
- Protein: Estimate 38g
- Cholesterol: Estimate 150mg