Hot Honey Chicken Sandwich
This hot honey chicken sandwich brings the heat with crispy chicken thighs, a drizzle of spicy-sweet hot honey sauce, and all the fixings on a buttery bun.
Servings: 6
Calories: 630kcal
Ingredients
- 6 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 tablespoon hot sauce i.e. Louisiana, Crystal Hot Sauce, or your favorite brand
- 1 cup all purpose flour
- ½ cup cornstarch
- 2 teaspoons kosher salt
- 1 ½ teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon chili powder
- 2 teaspoons Sazón seasoning (1 packet)
- neutral oil for frying (peanut oil, canola oil, vegetable oil, etc.)
- 6 hamburger buns
- hamburger dill pickle chips for serving
- condiments i.e. ranch, mayonnaise, etc.
Hot Honey Sauce
- ½ cup hot sauce such as Louisiana, Crystal Hot Sauce, or your favorite brand
- ½ cup honey
- ½ cup unsalted butter
- 1 teaspoon garlic powder
- Diamond Crystal kosher salt and ground black pepper to taste
- cayenne pepper optional
Instructions
- Place chicken thighs between two sheets of plastic wrap or parchment paper and gently pound meat with a mallet or tenderizer to an even thickness.
- Use a large bowl or a ziplock bag and combine buttermilk and hot sauce. Toss thighs in buttermilk mixture and make sure they're fully coated. Seal and set it in fridge for at least 3 hours, up to overnight.
- Heat oil in a cast iron skillet or deep fryer to 340°F. Note: If using a Dutch oven, fill the pot up with oil about 2 inches deep.
- Mix flour, cornstarch, a pinch of salt, garlic, onion, chili powder, and sazón in a large brown paper bag or a mixing bowl. Shake in bag or whisk in bowl until it's well incorporated.
- Take chicken, one by one, from the buttermilk bath to seasoned flour mixture. Let any extra buttermilk drip off before dredging in flour mixture. Transfer coated thighs to a wire rack and set aside.
- Add 2 or 3 thighs to hot oil, one by one, using tongs. Fry in batches for 12 to 14 minutes, or until they're golden brown and the inside is cooked to a delicious 165°F. Note: If using a cast iron skillet, flip chicken halfway through frying so they get crispy and golden on both sides.
- Carefully remove from the oil using tongs or a large slotted spoon. Set on a paper-towel covered plate or wire rack set over a baking sheet. Keep warm in the oven on its lowest setting if desired.
- Use a spoon or a small ladle and drizzle the warm hot honey sauce generously over the chicken. Gently toss the chicken in the bowl to ensure an even coating of the sauce, or use a pastry brush to brush the sauce.
- Spread condiments on the bottom half of each bun. Add the fried chicken and top with pickles and sauce. Top with the other half of the bun.
- Drizzle on extra sauce, if desired. Feel free to customize sandwich with additional toppings like coleslaw or bacon.
Notes
- Chicken breast: Chicken breasts can be used instead of thighs, but frying the time will be shorter (8 to 10 minutes, or until they're golden brown and the inside is cooked to 165°F.) Chicken breasts are more prone to drying out, so be careful not to overcook them.
- Nashville Hot Chicken: Pair this sandwich with a Nashville Hot Sauce (made with honey, cayenne pepper, smoked paprika, and brown sugar) and serve it with pickles and a slice of white bread.
- Barbecue sauce: For a tangy, smoky twist, use your favorite barbecue sauce instead of Hot Honey Sauce.
- Grilled vs Frying: Instead of deep frying, you can grill chicken for a lighter and healthier alternative.
Nutrition
Calories: 630kcal | Carbohydrates: 75g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1727mg | Potassium: 503mg | Fiber: 3g | Sugar: 29g | Vitamin A: 729IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 4mg
