No ratings yet

Fried Chicken Sandwich

This Fried Chicken Sandwich Recipe is made with juicy buttermilk-brined chicken thighs, a crispy seasoned coating, soft buns, pickles, and homemade hot honey. The chicken fries up crunchy on the outside and tender inside, while the hot honey adds a buttery sweet-spicy finish.

Prep Time5

Cook Time20

Marinating Time2

Total Time2 30

Course: Dinner, Main Course

Servings:

Calories: 644kcal

Author: Davinah

Ingredients

Chicken brine

1 ½ lbs Chicken Thighs about 6 boneless and skinless chicken thighs
1 cup buttermilk
¼ cup pickle juice garlic dill or hot dill pickle juice works
¼ cup Water
1 large Eggs
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Natural Ancient Sea Salt

Crispy Chicken Breading

1 ⅓ cup all-purpose flour
¼ cup Cornstarch
1 tsp Baking Powder
1 tsp Natural Ancient Sea Salt
2 tsp Garlic Powder
1 ½ tsp Onion Powder
1 ½ tsp Smoked Paprika
1 tsp Black Pepper

Hot honey sauce

½ cup honey
1 tbsp Butter salted
1 tbsp Pickled Hot Pepper Brine this is the juice from a jar of pickled hot peppers, pickled jalapenos, or spicy pickles. You could also use hot sauce or sriracha like I do in my hot honey wings
1 tsp Red Pepper Flakes
Oil for frying

Sandwich Toppings

6 Brioche Burger Buns

Instructions

Brine the Chicken

In a large Ziploc bag, add all your chicken and all your brining ingredients.
Seal the bag and smush your bag around to mix all the ingredients. Make sure to get in all the crevices of the chicken.
Place in the fridge for at least 2 hours, but overnight would be best.

Make the Hot honey sauce

Add all your hot honey sauce ingredients to a small pot and place on medium-high heat.
Simmer for 3-5 minutes until butter is melted. The longer you cook here, the thicker the sauce will be.
Once at the desired consistency, remove from heat. If you want your sauce spicier, leave the chili flakes in; if you're going for a more medium-mild heat, strain your flakes out.
Cool your honey while you cook your chicken.

Breading

When ready to cook, add 2-4 inches of oil to the bottom of a large heavy-bottom pot and preheat the oil to 325 degrees.
Meanwhile, in a large bowl, add your breading ingredients and mix until combined. Take 1/4 cup of your brining liquid and add it to your breading mixture, and stir until you have small clumps throughout. This will add extra crunchy bits to your chicken.
One at a time, remove chicken from the bag and press into your flour mixture evenly, coating, making sure to get all the crevices. Extra lumps that attach here are good to create crunchy bits.
Fry the chicken in batches: Add your chicken 2 pieces at a time to your oil and cook for 4-5 minutes, flipping once so both sides are golden brown. Check your internal temperature in each piece until it's reached 165’F (74 °C).
Allow the chicken to drain on a wire rack
Assemble your sandwiches: These are delicious on a sesame or plain hamburger bun, or if you like them a bit sweeter, a brioche bun. Use plain or smoky garlic mayo, Lettuce, chicken, and pickles for a traditional sandwich, or mix it up and add your favorite toppings.

Notes

Use thighs or even cutlets: Boneless, skinless chicken thighs stay juicy, but chicken breast cutlets also work if they are pounded or cut evenly.
Brine for the best flavor: Two hours works, but overnight gives the chicken more time to tenderize and absorb flavor.
Create crunchy bits: Stir ¼ cup of the brine into the flour mixture to create small clumps that fry into extra crispy pieces.
Watch the oil temperature: Keep the oil around 325 degrees F so the chicken cooks through without burning the coating.
Drain on a rack: A wire rack keeps the crust crisp better than paper towels.
Check for doneness: The chicken is fully cooked when it reaches 165 degrees F internally.
Adjust the hot honey: Leave the chili flakes in for more heat or strain them out for a milder sauce.

Nutrition