Description

This Crispy Fried Chicken Sandwich with Hot Honey and Jalapeños offers a perfect combination of crunchy, spicy, and sweet flavors. Tender chicken breasts marinated in a flavorful buttermilk mixture are coated with a crispy flour and cornstarch dredge, then fried to golden perfection. The sandwich is elevated with a drizzle of warm hot honey sauce and topped with tangy pickled jalapeños for an irresistible bite. Serve it with lettuce or coleslaw on toasted sesame seed buns for a deliciously satisfying meal.

Ingredients

Scale

Chicken and Marinade

2 boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste

Dredge and Frying

1 1/2 cups all-purpose flour
1/2 cup cornstarch
Salt and pepper, to taste
Vegetable oil (for frying)

Hot Honey Sauce

1/2 cup honey
1 tablespoon hot sauce (like Sriracha or your favorite)
1 tablespoon butter (optional, for extra richness)

Sandwich Assembly

4 sesame seed buns
Pickled jalapeños, sliced (for topping)
1 tablespoon pickled jalapeños (for garnish)
Mayonnaise (optional, for spreading on the bun)
Lettuce or coleslaw (optional)

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Instructions

Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken cutlets to the buttermilk mixture and let them marinate for at least 30 minutes, or up to 4 hours for more flavor.
Make the Dredge: In a shallow dish, mix together the flour, cornstarch, salt, and pepper. Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each cutlet in the flour mixture, pressing to coat well. Set the coated chicken on a wire rack ready for frying.
Fry the Chicken: In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and let it drain on paper towels to remove excess oil.
Prepare the Hot Honey: In a small saucepan, heat the honey and hot sauce over low heat until warmed through. Add butter if using, stirring until melted and combined. Remove from heat to keep warm.
Assemble the Sandwiches: Toast the sesame seed buns if desired. Spread a little mayonnaise on the buns, then place a crispy fried chicken fillet on each bun. Drizzle generously with the hot honey sauce and top with sliced pickled jalapeños. Add lettuce or coleslaw if you like for extra crunch and freshness.
Serve: Serve the sandwiches warm, with extra hot honey sauce on the side for dipping if desired. Enjoy immediately for best texture and flavor.

Notes

Marinate chicken for longer (up to 4 hours) for deeper flavor and tender meat.
Ensure oil temperature remains consistent for even frying and crispy coating.
Use a thermometer to check chicken internal temperature reaches 165°F to ensure it is fully cooked.
Butter in the hot honey sauce is optional, but adds a nice richness and smooth texture.
Pickled jalapeños add a tangy heat, but adjust amount to your spice preference.
For a healthier variation, bake the chicken at 425°F for 20-25 minutes instead of frying, but frying yields best crispiness.