Hot Honey Chicken Sandwich

5 from 1 vote

A sweet and spicy, crunch delicious southern sandwich. The hot honey chicken sandwich is a combo of fried chicken, coleslaw, and buttermilk ranch on a brioche bun.

Prep Time30

Cook Time30

Marinate1

Total Time1

Course: Main Course

Cuisine: American

Servings: Sandwiches

Calories: 6520kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 Dutch oven or deep fryer
2 large bowls
1 Small bowl

Ingredients

6 Boneless Chicken thighs
2 Cups Buttermilk
1 Cup Hot sauce
½ cup Pickle Juice
1 Cup Flour
2 Cups Panko breadcrumbs
2 tablespoon Paprika
1 tablespoon Garlic powder
½ Tbsp Onion powder
½ Tbsp Cayenne pepper
1 teaspoon Salt
½ teaspoon Pepper
1 Gallon Vegetable oil
6 Brioche Buns

Coleslaw

16 Oz coleslaw mix, about 4 cups of cabbage and other veggies
½ Cup mayo
¼ Cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Apple cider vinegar
½ teaspoon Salt
½ teaspoon Ground black pepper

Buttermilk Ranch

½ Cup Buttermilk
½ Cup Sour cream
⅓ Cup Mayo
1 Clove Garlic, pressed
½ teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Fresh chopped dill
2 tablespoon Fresh chopped chives
1 tablespoon Lemon juice

Sauce

¼ Cup Hot honey
1 tablespoon dijon
2 tablespoon Hot sauce

Instructions

Marinate

Combine buttermilk and hot sauce in a large bowl. Add the chicken to the bowl and combine well. Cover and refrigerate over night.

Coleslaw

Combine the mayo, sour cream, Dijon, apple cider vinegar, salt, and pepper. Then add in the coleslaw and combine. Cover and store in the fridge.

Ranch

Combine the sour cream, buttermilk, and may together. Then stir in the garlic, chives, dill, salt, and pepper. Finally stir in the lemon juice. Cover and store in the fridge.

Chicken Sandwich

Combine the garlic powder, paprika, cayenne, onion powder, salt, and pepper.
Place the breadcrumb mixture on one plate and the flour on another plate and mix each with half of your seasoning mix. Remove the chicken from the buttermilk batter and dredge in the flour. Dip the chicken back in the batter and then dredge in the breadcrumbs. Set aside.
Bring your deep fryer oil to 375 degrees F. If you're not using a deep fryer, fill a Dutch oven with vegetable oil leaving about 2 inches of space at the top of the Dutch oven (in case of bubbling). Place on the stove on medium high heat. Let the temperature of the oil reach 375 degrees F.
Place the chicken in the deep fryer or Dutch oven in batches depending on the size of the tool you're using. The temperature of the oil will drop more depending on how many pieces you put in. Cook the chicken for about 10 minutes or until it reaches 165 degrees F.
In a bowl combine, honey, hot sauce, and dijon over. Once the chicken have cooled for about 3 minutes, toss the chicken in the sauce or drizzle on top.
On a brioche bun, add the coleslaw and the chicken. Top with ranch and serve!

Video

Notes

1. If you never worked with a deep fryer, you have to be very careful when adding chicken into the fryer, especially if you're using a pot instead of a deep fryer. Carefully lower the thighs into the oil 1 at a time. If the bubbling is getting close to the top of the pot, don't add another thigh.

2. Don't add so many thighs that the temperature of your oil drops too low. Then the chicken won't cook. Try to keep the oil above 300 F at all times.

3. If you store the ranch in the refrigerator overnight, the garlic flavor will increase in intensity.

4. Marinate the chicken thighs over night. I wrote 24 hours in the recipe but it should be at least 12. If you've marinated at least 12-24 you will be good.

Nutrition