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Hot Honey Fried Chicken Sandwich

Savory Hot Honey Fried Chicken Sandwich You Can't Resist

This Hot Honey Fried Chicken Sandwich combines a delightful blend of sweet and spicy flavors, served on a soft bun, perfect for lunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Brining Time 4 hours
Total Time 5 hours
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 2 cups buttermilk plain yogurt can be used as a substitute
  • 1 cup dark brown sugar light brown sugar is an acceptable swap
  • 2 tbsp kosher salt adjust based on the salt type used
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika feel free to increase for a bolder flavor
  • 1 tsp cayenne pepper adjust according to your personal spice preference
  • 1 tsp dry mustard
  • 1 tsp white pepper optional, but recommended
For the Chicken
  • 4 pieces boneless, skinless chicken breasts pounded for even cooking
  • 1 cup all-purpose flour opt for gluten-free flour blend for gluten-free diets
  • 1/2 cup white rice flour
  • 1/2 cup cornstarch
For Frying
  • 2 cups peanut oil or high-oleic sunflower oil canola oil can yield less flavor
For the Hot Honey Glaze
  • 1/2 cup raw honey any good-quality honey works
  • 2 tbsp Calabrian chiles substitute crushed red pepper flakes for a milder option
  • 2 tbsp apple cider vinegar
To Assemble
  • 2 tbsp butter for toasting buns
  • 4 buns brioche or Japanese milk bread potato rolls are a lovely alternative
  • 1 cup pickles any pickled veggies can be used
  • 1 cup arugula or microgreens feel free to substitute spinach
  • 1/2 cup aged goat cheese alternatives include feta or queso fresco
  • 1 medium red onion soak in ice water with vinegar to mellow flavor

Equipment

  • large bowl
  • medium saucepan
  • Heavy-bottomed skillet
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together buttermilk, dark brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, cayenne pepper, dry mustard, and white pepper. Submerge the chicken in the brine, cover and refrigerate for at least 4 hours.
  2. While the chicken brines, prepare the dry dredge by mixing all-purpose flour, white rice flour, cornstarch, and a pinch of the brine spices in a separate bowl.
  3. In a medium saucepan over low heat, gently heat the raw honey, stir in chopped Calabrian chiles and apple cider vinegar, and simmer for about 5 minutes.
  4. Heat peanut oil in a skillet to 350°F. Remove the chicken from the brine, dredge in the dry mix, and fry for 6-8 minutes on each side until golden and crispy.
  5. Melt butter in a skillet over medium heat and toast the brioche buns. Assemble the sandwich with fried chicken, drizzle with hot honey glaze, and add pickles, arugula, goat cheese, and red onion.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 3mg

Notes

For an extra crispy sandwich, dip the chicken back into the brine and dredge again before frying. Store leftovers in an airtight container for up to 3 days.

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