Hot Honey Fried Chicken Sandwich
This Hot Honey Fried Chicken Sandwich features juicy buttermilk-marinated chicken thighs with a thick, crispy double coating. The fried chicken is tossed in a buttery hot honey sauce, topped with melted Colby Jack, and served on a toasted brioche bun with mayo and pickles.
Ingredients
- 1 pack Pack of boneless chicken thighs (I even went skinless)
- My buddies smoked buffalo seasoning Hint: It's Spanglish Asadero
- 1 pack Pack of brioche buns
- Mayo
- Pickles Use your favorite kind
- Peanut or canola oil for frying
- Colby Jack Cheese
Brine
- 3-4 cups Buttermilk (depends on how much chicken you use)
- 3 tbsp Korean chili flakes
Flour Mix
- 2 cup All-purpose flour
- 3 tbsp Smoked buffalo seasoning
- 2 tbsp Garlic powder
- 2 tbsp Seasoned salt
- 1 tbsp Black pepper
- 1 tbsp Korean chili flakes
Hot Honey
- 3 tbsp Unsalted butter
- 1 cup Honey
- ½ cup Hot Sauce
- ¼ cup Syrup
- 1 tbsp Garlic paste
Instructions
- Pat the chicken thighs dry and generously season them with smoked buffalo seasoning.
- Pour the buttermilk into a large bowl and whisk in the Korean chili flakes. Add the chicken, cover, and refrigerate for at least 2 hours or up to 24 hours.
- Add the frying oil to a deep skillet or fryer and heat to 325°F.
- Add the butter to a saucepan over medium heat. Once melted, add the honey, hot sauce, syrup, and garlic paste. Whisk together and simmer for 6–8 minutes. Reduce the heat to low to keep the sauce warm.
- Combine the flour, smoked buffalo seasoning, garlic powder, seasoned salt, black pepper, and Korean chili flakes in a large bowl.
- Remove a chicken thigh from the buttermilk and let the excess drip off for about 10 seconds. Coat thoroughly in the flour mixture.
- Dip the chicken back into the buttermilk for a few seconds, then return it to the flour mixture. Press the flour firmly onto the chicken to create a thick coating. Repeat with the remaining chicken.
- Fry 2–3 pieces of chicken at a time for 4 minutes. Remove them from the oil and let them cool for a few minutes.
- Return the chicken to the oil and fry for another 2½–3 minutes. The original recipe cooks the thighs to an internal temperature of 175°F.
- Transfer the fried chicken directly into the warm hot honey sauce and generously coat each piece.
- Place the coated chicken on a wire rack and top with Colby Jack cheese. Melt the cheese under the broiler or with a kitchen torch.
- Toast the brioche buns. Spread mayonnaise over the top and bottom buns, add pickles to the bottom bun, and top with the hot honey fried chicken. Serve immediately.
Nutrition
Calories: 1264kcalCarbohydrates: 188gProtein: 65gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 274mgSodium: 6420mgPotassium: 1569mgFiber: 10gSugar: 107gVitamin A: 7503IUVitamin C: 32mgCalcium: 408mgIron: 10mg
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