Nashville Hot Honey Chicken Sandwich Recipe
From our neighbors in Tennessee: Juice fried chicken breast tossed in a sweet + spicy hot sauce and served on a toasty bun with lettuce, garlic aioli, tomato, + pickles.
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Ingredients
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Chicken & Brine
Breading & Frying
Hot Honey Sauce
Garlic Aioli & Toppings
Finishing & Optional
Method
Chicken & Brine
Prepare chicken
If breasts are thick, butterfly them or cut each into two thinner cutlets about 1/2" thick. Pat dry with paper towel.
Brine / marinade
In a bowl, whisk together buttermilk, 1 tablespoon hot sauce, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the chicken, fully submerged. Cover and refrigerate at least 1 hour, up to overnight. This tenderizes and flavors the chicken.
Breading & Frying
Make breading mix
In a shallow bowl or wide dish combine 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 3/4 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk to evenly distribute spices.
Dredge chicken
Remove one piece of chicken from the buttermilk, letting excess drip back. Press it firmly into the flour mixture so an even, thick coating adheres. Shake off loose flour and set on a wire rack. Repeat with remaining pieces. For extra crispness, return dredged chicken briefly to the buttermilk then again to the flour for a double-coat (optional).
Heat oil
Pour oil into a heavy skillet or Dutch oven to a depth of about 1" (approximately 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in.
Fry chicken
Carefully add chicken to the hot oil, working in batches so pieces don't touch. Fry until golden brown and cooked through, about 4–6 minutes per side depending on thickness, or until internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm. If cooking multiple batches, rest in a 200°F (95°C) oven.
Hot Honey Sauce
Make hot honey
In a small saucepan over low heat combine 1/2 cup honey and 2 tablespoons unsalted butter. Stir until butter melts. Whisk in 2 tablespoons hot sauce, 1 teaspoon apple cider vinegar, 1/4 tsp crushed red pepper flakes, and 1/4 tsp salt. Cook gently 1–2 minutes until warm and combined—do not boil. Taste and adjust heat or sweetness: add more hot sauce for heat or more honey for sweetness. Keep warm.
Toss chicken in sauce
Place fried chicken in a large bowl. Pour about three-quarters of the warm hot-honey over the chicken and toss gently to coat evenly. Reserve remaining sauce for serving. If you prefer a lighter glaze, brush sauce onto the chicken instead of tossing.
Garlic Aioli & Toppings
Make garlic aioli
In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and refrigerate until assembly. Taste and adjust seasoning.
Toast buns & assemble
Heat a skillet over medium heat, add 1 tablespoon butter and swirl to melt. Split the buns and toast cut-sides down until golden, about 1–2 minutes. Spread a generous tablespoon of garlic aioli on each bun bottom. Place a lettuce leaf, then a slice or two of tomato on top of the aioli. Place a glazed hot-honey chicken breast on top of the tomato. Add 3–4 pickles per sandwich, then drizzle a little of the reserved hot honey over the chicken (to taste). Top with the bun crown and serve immediately.