Honey Jalapeno Chicken Sandwich Recipe

Flatten and season

Pat chicken breasts dry. If breasts are thick, butterfly or pound to an even thickness (about 1/2 inch). Season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika.

If making grilled chicken, rub with 1 tablespoon olive oil and let rest at room temperature for 15 minutes. If making crispy chicken, proceed to the Crispy Coating section.

Set up dredging stations: in a shallow bowl whisk flour, cornstarch, paprika, and onion powder. In another bowl whisk egg and milk. One at a time, dredge seasoned chicken in flour mixture, dip into egg wash, then back into the flour mixture, pressing to form an even coating.

Heat vegetable oil in a large skillet over medium-high heat to 350°F (use a thermometer) or until a pinch of flour sizzles. Fry chicken in batches 4–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain and keep warm.

Heat a grill or grill pan to medium-high (about 400°F). Brush the remaining 1 tablespoon olive oil on chicken. Grill chicken 4–6 minutes per side (depending on thickness) until char marks form and internal temperature reaches 165°F. Remove and rest 5 minutes before assembling.

Slice jalapeños into rings (leave seeds for more heat, remove for milder). In a small bowl mix honey and apple cider vinegar.

Warm a nonstick or cast-iron skillet over medium. Add 1 tablespoon butter. Once melted, add jalapeño rings in a single layer and cook 1–2 minutes per side until lightly charred and softened. Drizzle half of the honey-vinegar mixture over the jalapeños in the pan and toss for 30–45 seconds until glossy and slightly reduced. Transfer jalapeños to a small bowl and reserve.

In the same skillet, melt remaining 2 tablespoons butter over low heat, stir in remaining honey and the 1 teaspoon salt to make honey butter. Keep warm (do not boil).

In a small bowl combine mayonnaise, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning. This will be spread on the buns to add brightness and balance the honey.

Brush brioche bun cut sides lightly with honey butter. Place cut-side down on the grill or skillet over medium heat and toast until golden, about 1–2 minutes. Remove from heat.

If you prefer melted havarti on chicken: after cooking chicken, set each piece on the grill or in a skillet, top with one slice of havarti, cover loosely with foil or a lid for 30–60 seconds until cheese softens and just melts.

Spread a generous tablespoon of the mayo dressing on the bottom half of each toasted brioche bun.

Place the chicken (grilled or crispy) topped with melted havarti onto the mayo-covered bun bottom.

Pile about 1/2 cup shredded romaine over the cheese for crunch and freshness.

Top the romaine with 3–4 honey-soaked grilled jalapeño rings per sandwich (adjust to taste). Drizzle any reserved pan honey over the jalapeños for extra glaze.

Spread a little honey butter on the top bun if desired, then close the sandwich. Serve immediately.

Makes 4 sandwiches. For milder heat remove jalapeño seeds before cooking. Leftover honey butter can be refrigerated and gently warmed before use. Serve with fries, pickles, or a simple slaw.