Mini Fried Chicken Sandwich Recipe
fresh-baked bun, chipotle honey, pickle
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and chipotle powder. Whisk until smooth. Add the chicken thighs and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 2
Prepare the Breading
In a separate bowl, mix together all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. This will be used to coat the marinated chicken.
- 3
Make the Chipotle Honey
In a small bowl, whisk together honey and additional chipotle powder. Adjust the amount of chipotle powder to taste to achieve desired spiciness.
- 4
Fry the Chicken
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat. Remove the chicken from the marinade and allow excess liquid to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Once the oil is hot (about 350°F or 175°C), carefully add chicken pieces to the oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, approximately 5-7 minutes per side. Remove and drain on paper towels.
- 5
Assemble the Sandwiches
Slice the mini buns in half. Place a piece of fried chicken on the bottom half of each bun. Drizzle with the chipotle honey and top with sliced pickles. Finish with the top half of the bun.
- 6
Serve
Serve the mini fried chicken sandwiches warm, with extra chipotle honey on the side for dipping if desired.