Jalapeño Honey Drenched Crispy Fried Chicken Sandwich
A flavor-packed delight that combines crispy fried chicken with a tantalizing drizzle of spicy-sweet jalapeño honey, perfect for any occasion.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken thighs Tender, juicy cuts that soak up delicious flavors.
- 1 cup buttermilk Keeps the chicken moist while adding tang.
- 1 teaspoon hot sauce Adds heat to electrify the flavors.
For the Coating
- 1 cup all-purpose flour For that impeccable golden crust.
- 1 tablespoon cornstarch Adds extra crunch to the coating.
- 1 teaspoon garlic powder Elevates the chicken's flavor.
- 1 teaspoon onion powder Adds depth and sweetness.
- 1/2 teaspoon smoked paprika Gives a subtle smokiness.
- 1/2 teaspoon cayenne pepper For controllable heat.
- 1/2 teaspoon salt Enhances all the flavors.
- 1/2 teaspoon black pepper Brings everything together.
For Frying and Assembly
- Oil Oil for frying Preferably vegetable oil for a neutral flavor.
- 1/3 cup honey Sweet and sticky for drizzle.
- 1 tablespoon apple cider vinegar Brightens up the mix.
- 1 tablespoon finely chopped pickled jalapeños Adds spice and zest.
- 1 teaspoon jalapeño brine Extra pop of flavor.
- Pinch salt Balances the sweetness of the honey.
- 2 pieces brioche or potato buns Soft vessels for the filling.
- 1/2 cup coleslaw Complements the sandwich perfectly.
- 4–6 slices pickles For a refreshing crunch.
- Butter Butter for toasting buns (optional) Adds richness and flavor.
Instructions
Marinade
- In a bowl, mix the buttermilk and hot sauce until combined. Add chicken thighs, making sure they are submerged. Cover and marinate for at least one hour, ideally overnight.
Coating
- In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Remove marinated chicken from buttermilk and dredge in the flour mixture. Set on a plate and let rest for about 10 minutes.
Frying
- Heat oil in a large skillet to 350°F (175°C). Carefully fry chicken for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C). Drain on a wire rack.
Jalapeño Honey
- In a small saucepan, combine honey, apple cider vinegar, chopped jalapeños, jalapeño brine, and a pinch of salt. Heat over low until warm and combined.
Assembly
- Toast buns in butter if desired. Spread coleslaw on the bottom half of each bun, top with crispy fried chicken, drizzle with jalapeño honey, add pickles, and close with the top bun.
- Serve immediately and enjoy!
Notes
Ensure oil is hot before frying to prevent greasy chicken. Don’t overcrowd the pan. Drain chicken on a wire rack for crispiness.