Print

Crispy Chicken Sandwich with Spicy Honey Sauce

Close-up of a Crispy Chicken Sandwich with Spicy Honey Sauce, pickles, and mayo on a brioche bun.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make a restaurant-quality crispy fried chicken sandwich featuring a sweet and spicy honey glaze.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz each), sliced horizontally into 4 thin cutlets
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • 4 brioche buns
  • 4 tablespoons mayonnaise
  • Spicy Honey Sauce:
  • 1/2 cup honey
  • 2 tablespoons hot sauce (like Sriracha or your preferred brand)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon cayenne pepper
  • Toppings:
  • Dill pickle chips

Instructions

  1. Prepare the chicken: Place the chicken cutlets in a shallow dish. Pour the buttermilk over the chicken, add salt and pepper, and let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Prepare the breading: In a separate shallow dish, whisk together the flour, cornstarch, paprika, and garlic powder.
  3. Dredge the chicken: Remove one cutlet from the buttermilk, allowing excess to drip off. Press the cutlet firmly into the flour mixture, coating completely. Dip the floured cutlet back into the buttermilk briefly, then immediately return it to the flour mixture, pressing hard to create a thick, craggy coating. Set the breaded cutlets on a wire rack.
  4. Make the spicy honey sauce: Combine the honey, hot sauce, apple cider vinegar, and cayenne pepper in a small saucepan. Heat over low heat until just warm and combined. Do not boil. Set aside.
  5. Fry the chicken: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat the oil to 350°F (175°C). Carefully place two chicken cutlets into the hot oil, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Drain the chicken: Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil.
  7. Assemble the sandwiches: Lightly toast the brioche buns. Spread mayonnaise on both halves of each bun. Place a hot fried chicken cutlet on the bottom bun. Brush the top of the chicken generously with the spicy honey sauce. Top with dill pickle chips and place the top bun on. Serve immediately.

Notes

  • For extra crispiness, let the breaded chicken rest on the wire rack for 10 minutes before frying. This helps the coating adhere better.
  • Use chicken thighs if you prefer a richer flavor; adjust frying time slightly as they are often thicker.
  • If you prefer a thicker glaze, simmer the spicy honey sauce for 2 minutes until it reduces slightly, then cool before brushing onto the chicken.

Nutrition

Find it online: https://kitchnkudos.com/crispy-chicken-sandwich-with-spicy-honey-sauce/