Jalapeño Honey Drenched Crispy Fried Chicken Sandwich
A delightful fusion of crispy fried chicken, spicy jalapeño infused honey, and fresh slaw, perfect for family dinners and gatherings.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken thighs Tender and juicy, perfect for absorbing flavors during marination.
- 1 cup buttermilk Ensures a moist and flavorful chicken.
- 1 teaspoon hot sauce Adds a kick that complements the rich flavors.
- 1 cup all-purpose flour For a crunchy, golden-brown coating.
- 1 tablespoon cornstarch Ensures an extra crispy texture.
- 1 teaspoon garlic powder Enhances the savory aspect.
- 1 teaspoon onion powder Adds a subtle sweetness and depth.
- 1/2 teaspoon smoked paprika Brings a warm, smoky flavor.
- 1/2 teaspoon cayenne pepper Adds a punch of heat.
- 1/2 teaspoon salt Essential for enhancing flavors.
- 1/2 teaspoon black pepper Provides a hint of warmth and complexity.
For the Honey Glaze
- 1/3 cup honey A vital component of the unique glaze.
- 1 tablespoon apple cider vinegar Adds a tangy brightness that balances sweetness.
- 1 tablespoon finely chopped pickled jalapeños Brings a zing and crunch.
- 1 teaspoon brine from the pickled jalapeños Enhances the flavor of the honey drizzle.
For Assembling
- 2 pieces brioche or potato buns Soft and buttery, ideal for holding all the goodness.
- 1/2 cup coleslaw Adds texture and a creamy element.
- 4-6 slices pickle Tangy and crisp; a classic addition.
- Butter for toasting buns (optional) Adds an extra layer of richness.
Instructions
Marinate the Chicken
- Prepare the buttermilk marinade by combining 1 cup of buttermilk with 1 teaspoon of hot sauce. Whisk until well blended.
- Submerge the chicken thighs into the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.
Prepare the Dredging Mix
- In another mixing bowl, combine the dredging mix ingredients: all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.
Dredge the Chicken
- Remove the marinated chicken from the refrigerator, letting excess buttermilk drip off.
- Transfer the chicken into the flour mixture and coat thoroughly. Let it rest for about 10 minutes.
Fry the Chicken
- Heat oil in a pot until it reaches 350°F (175°C).
- Fry each piece for about 5-6 minutes per side, or until golden brown and cooked through. Drain on a wire rack.
Make the Jalapeño Honey
- In a small saucepan, combine honey, apple cider vinegar, chopped pickled jalapeños, brine, and a pinch of salt. Warm over low heat for 2-3 minutes.
Assemble the Sandwich
- Toast the buns in a skillet with butter until golden brown.
- Layer coleslaw on the bottom bun, add crispy chicken, drizzle with jalapeño honey, and top with pickle slices before closing with the other bun.
Notes
For best results, marinate the chicken properly, monitor oil temperature, and ensure not to overcrowd the frying pot.