Description
This Crispy Fried Chicken Sandwich with Hot Honey and Jalapeños offers a perfect balance of crunchy, spicy, and sweet flavors. Marinated chicken cutlets are dredged in a seasoned flour mixture, fried until golden, then topped with a warm hot honey glaze and pickled jalapeños, all served on toasted sesame seed buns. It’s an irresistible sandwich that brings a delightful kick and comforting crunch in every bite.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Salt and pepper, to taste
Frying and Sauce
- Vegetable oil (for frying, about 1 inch deep)
- 1/2 cup honey
- 1 tablespoon hot sauce (like Sriracha or your favorite)
- 1 tablespoon butter (optional, for extra richness)
Toppings and Assembly
- 1 tablespoon pickled jalapeños (for garnish)
- 4 sesame seed buns
- Pickled jalapeños, sliced (for topping)
- Mayonnaise (optional, for spreading on the bun)
- Lettuce or coleslaw (optional)
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create thinner cutlets. In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken cutlets to the buttermilk mixture and let them marinate for at least 30 minutes, or up to 4 hours for enhanced flavor.
- Make the Dredge: In a shallow dish, mix together the flour, cornstarch, salt, and pepper. Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each cutlet in the flour mixture, pressing lightly to ensure an even coating. Place the coated chicken on a wire rack to set.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches for 4-5 minutes on each side, or until golden brown and fully cooked through, reaching an internal temperature of 165°F. Drain the fried chicken on paper towels to remove excess oil.
- Prepare the Hot Honey: In a small saucepan over low heat, warm the honey and hot sauce until combined. Optionally, stir in butter for an extra rich finish, continuing to heat until melted and smooth. Remove from heat carefully.
- Assemble the Sandwiches: Toast the sesame seed buns lightly if preferred. Spread a thin layer of mayonnaise on the buns for added moisture. Place a crispy fried chicken cutlet on the bottom half of each bun, drizzle generously with the hot honey sauce, and top with sliced pickled jalapeños. Add lettuce or coleslaw for crunch and freshness if desired. Close the sandwich with the top bun.
- Serve: Serve the sandwiches warm, optionally offering extra hot honey on the side for dipping or drizzling.
Notes
- Marinating the chicken longer up to 4 hours intensifies the flavor and tenderizes the meat.
- Use a thermometer to monitor oil temperature for best frying results and crispy coating.
- Adjust hot sauce quantity in the honey glaze to control the level of spiciness.
- Pickled jalapeños add a tangy heat that complements the sweet hot honey beautifully.
- For a lighter option, substitute mayonnaise with a yogurt-based spread or skip it entirely.
