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Crispy Fried Chicken Sandwich with Hot Honey and Jalapeños Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 36 reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes (plus marinating time)
  • Yield: 4 sandwiches
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Crispy Fried Chicken Sandwich with Hot Honey and Jalapeños features juicy, buttermilk-marinated chicken cutlets fried to golden perfection. Paired with a sweet and spicy hot honey drizzle and tangy pickled jalapeños on a toasted brioche bun, this sandwich offers a perfect balance of spicy, sweet, and savory flavors with a satisfying crunch.

Ingredients

Scale

Chicken and Marinade

  • 2 boneless, skinless chicken breasts (halved lengthwise into 4 cutlets)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Coating

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch

Frying

  • Vegetable oil for frying (about 2 inches depth)

Sandwich Assembly

  • 4 brioche buns (toasted)
  • 1/2 cup sliced pickled jalapeños
  • 4 tablespoons mayonnaise

Hot Honey Sauce

  • 1/3 cup honey
  • 1 tablespoon hot sauce (or more to taste)
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Marinate the Chicken: In a bowl, whisk together buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the chicken cutlets and ensure they are fully submerged. Cover the bowl and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
  2. Prepare the Flour Mixture: In another bowl, combine the all-purpose flour and cornstarch. This mixture will create a light, crispy coating for the chicken.
  3. Heat the Oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches and heat it to 350°F (175°C), ready for frying the chicken.
  4. Coat the Chicken: Remove chicken cutlets from the marinade one at a time, letting excess drip off. Dredge each piece thoroughly in the flour mixture, then shake off the excess flour to avoid clumps.
  5. Fry the Chicken: Fry the coated chicken pieces in batches, avoiding overcrowding the skillet. Cook them for 5 to 6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove and drain on a wire rack or paper towels to keep them crispy.
  6. Make the Hot Honey: In a small saucepan over low heat, warm the honey gently. Stir in the hot sauce and red pepper flakes, then simmer for 1 to 2 minutes. Remove from heat and set aside.
  7. Assemble the Sandwiches: Spread mayonnaise evenly on the toasted brioche buns. Place a crispy chicken cutlet on the bottom bun, drizzle generously with hot honey sauce, and top with sliced pickled jalapeños. Close with the top bun and serve immediately for the best texture and flavor.

Notes

  • For extra crunch, double-dip the chicken by dredging it in flour, then back into the marinade, and once more into the flour before frying.
  • Substitute spicy mayonnaise instead of regular mayo if you want additional heat.
  • Make sure the oil temperature stays consistent to achieve the perfect crispy crust without greasiness.
  • The chicken can be marinated overnight for deeper flavor and tenderness.

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Find it online: https://sweetindulgencescakes.com/crispy-fried-chicken-sandwich-with-hot-honey-and-jalapenos-recipe/