Description
These Hot Honey Fried Chicken Sandwiches offer a perfect balance of spicy, sweet, and savory flavors. Tender chicken breasts are marinated in a flavorful buttermilk mixture, then coated in a seasoned flour blend and fried to crispy golden perfection. Topped with melted pepper jack cheese, crunchy pickles, fresh lettuce, and drizzled with hot honey and sriracha aioli on buttery brioche buns, these sandwiches make an irresistible meal that’s sure to satisfy any craving.
Ingredients
Scale
Chicken Marinade
- 4 chicken breast pieces, about 1.5 inches thick
- 3 cups buttermilk
- ½ teaspoon salt
- 1 tablespoon hot sauce
Coating
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
Frying
- 3-4 cups peanut oil, for frying
Assembly
- 4 brioche buns
- 4 tablespoons sriracha aioli (sriracha mayo)
- 4 tablespoons hot honey
- 4 slices pepper jack cheese
- 4 large lettuce leaves
- 1 cup crunchy dill pickle chips
Instructions
- Prepare the Chicken: Pound or slice the chicken breasts to an even thickness of about 1.5 inches to ensure even cooking. In a large bowl, combine the buttermilk, ½ teaspoon salt, and hot sauce. Submerge the chicken pieces in this marinade and refrigerate for at least 1 hour to tenderize and infuse the meat with flavor.
- Coat the Chicken: In a separate bowl, mix together the flour, ½ teaspoon salt, black pepper, paprika, and cayenne pepper. Remove each chicken piece from the buttermilk marinade, allowing excess to drip off, then thoroughly coat it in the seasoned flour mixture. Shake off any excess flour to avoid clumps.
- Fry the Chicken: Heat the peanut oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry each piece until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
- Assemble the Sandwiches: Lightly toast the brioche buns if desired. Spread 1 tablespoon of sriracha aioli on the bottom half of each bun. Place a fried chicken breast on top, then drizzle with 1 tablespoon of hot honey. Add a slice of pepper jack cheese to melt slightly from the heat of the chicken. Top with a large lettuce leaf and a generous handful of crunchy dill pickle chips. Cover with the bun top and serve immediately for the best crispiness and flavor combination.
Notes
- Marinating the chicken overnight will enhance flavor and tenderness even more.
- Adjust the amount of cayenne and hot honey to control the heat level according to your preference.
- If peanut oil is not available, vegetable or canola oil with a high smoke point can be used for frying.
- Ensure the oil temperature remains steady for even cooking and to avoid greasy chicken.
- Use fresh brioche buns for a richer, buttery taste that complements the spicy fried chicken.
