Hot Honey Chicken Sandwich (Better Than Takeout)
A classic hot honey chicken sandwich is the perfect combo of crispy, crunchy, sweet, and spicy. Buttermilk-marinated chicken is fried to golden-brown perfection and made even more delicious with a rich, hot honey sauce. This sandwich is perfectly balanced in flavor and texture, making a restaurant-level entree at home
Ingredients
buttermilk mixture -
- 2 cups buttermilk
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 ½ pounds chicken breast 2 breasts, sliced in half
flour coating -
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
cabbage slaw -
- 3 cups coleslaw mix
- 1/4 cup mayonnaise
- 2 tsp white vinegar or lemon juice
- 1 Tbsp granulated sugar
- 1/2 tsp salt
sandwich -
- Oil to fry the chicken
- 4 sandwich buns
- Pickles optional, to serve
Instructions
- Prepare marinade. In a bowl, stir together the buttermilk and seasonings. Add the sliced chicken and marinate for at least 30 minutes to overnight.
- Make flour dredging. In a bowl, combine the flour, cornstarch, and seasonings; stir to combine.
- Make the slaw. Combine the dressing for the coleslaw and toss with the slaw mix; refrigerate until ready to use.
- Make hot honey sauce. In a bowl, combine the ingredients for the hot honey sauce.
- Dredge chicken. Take the chicken and dredge it in the flour mixture, then back in the buttermilk mixture, and then in the flour mixture again. (Tip: If you want extra crispy chicken, do this a third time.)
- Fry chicken. Heat about 2 inches of oil to 325°F-350°F. Add the chicken and cook 4-6 minutes per side, until golden brown on the outside and 165°F on the inside.
- Assemble. Toast bread buns. Add a chicken sandwich to the bun, and drizzle generously with the hot honey sauce. Top with the coleslaw and pickles.
- Serve and enjoy, friends.
Notes
- Slice the chicken evenly. Use a sharp knife to cut the chicken breasts into uniform cutlets. Even-sized pieces cook more consistently and help prevent overcooking.
- Choose a high-heat oil. For the best frying results, use an oil with a high smoke point, such as canola, peanut, vegetable, or avocado oil. Avoid olive oil, which can burn at frying temperatures.
- Monitor the oil temperature. Keep the oil between 325°F and 350°F while frying. Oil that's too hot can burn the coating before the chicken is cooked through, while oil that's too cool can lead to greasy, soggy chicken.
- Check for doneness. A meat thermometer is the easiest way to know when the chicken is fully cooked. The internal temperature should reach 165°F before removing it from the oil.
- Don’t overcrowd the pan. When deep frying, you never want to overcrowd the pot. Fry the chicken patties in batches to prevent the oil from dropping in temperature.