Crispy Chicken Sandwich** Recipe
Crispy chicken breast coated in a hot honey glaze, romaine, pickles, ranch, toasted potato bun.
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Ingredients
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Chicken
Hot Honey Glaze
Sandwich Assembly
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Submerge the chicken breasts in the buttermilk mixture and marinate for at least 1 hour, or overnight for best results.
- 2
Prepare the Dredging Station
In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
Frying the Chicken
- 3
Heat the Oil
In a large skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, ensuring an even coating.
- 5
Fry the Chicken
Carefully place the dredged chicken into the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Hot Honey Glaze
- 6
Prepare the Glaze
In a small saucepan over medium heat, combine honey, hot sauce, and butter. Stir until the butter has melted and the mixture is well combined. Remove from heat.
- 7
Glaze the Chicken
Using a brush, coat the fried chicken breasts generously with the hot honey glaze.
Assembling the Sandwich
- 8
Assemble the Sandwich
On the bottom half of each toasted potato bun, layer romaine lettuce, the glazed chicken breast, pickles, and ranch dressing. Top with the other half of the bun.
