Hot Honey Chicken Sandwich Recipe
Buttermilk fried chicken, Monterey jack cheese, thick cut dill pickles, mayonnaise and a hot honey drizzle on a buttered brioche bun
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Ingredients
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Sandwich Ingredients
Method
Cooking Instructions
Prepare the Buttermilk Chicken
In a large bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
Dredge the Chicken
In another bowl, mix together the flour and cornstarch. Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture until fully coated. Shake off any excess flour.
Fry the Chicken
Heat oil in a deep fryer or large pan to 350°F (175°C). Carefully add the dredged chicken pieces and fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
Assemble the Sandwich
In a small bowl, mix the mayonnaise with a drizzle of hot honey to taste. Toast the brioche buns in a skillet with butter until golden brown. Spread the hot honey mayo on each side of the bun.
Finish the Sandwich
Place a piece of fried chicken on the bottom half of each bun, top with a slice of Monterey Jack cheese, two pickle slices, and drizzle with more hot honey if desired. Cap with the top half of the bun and serve immediately.