Description
This hot honey chicken sandwich features juicy, crispy fried chicken breasts coated in a sweet, spicy honey glaze and stacked on a buttered brioche bun with creamy ranch, cooling pickles, and bright flavors that sing together. Perfect for busy weeknights or whenever you crave restaurant-quality fried chicken at home.
Ingredients
Scale
- 2 boneless chicken breasts, pounded to even thickness or halved horizontally
- 1 cup buttermilk
- 2 tablespoons pickle juice
- 1 tablespoon hot sauce, Frank's RedHot or your favorite brand
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour
- 1/2 cup cornstarch, creates extra crispiness
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon butter, for the glaze
- 3 to 4 tablespoons honey, raw or clover honey works best
- 1/2 teaspoon hot sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 brioche buns, butter them for toasting
- ranch dressing, or use Greek yogurt ranch for lighter option
- dill pickle slices, or bread-and-butter pickles for sweetness
- oil for frying, vegetable or canola oil at 350 degrees Fahrenheit
Instructions
- Prepare the marinade: In a shallow bowl, combine buttermilk, pickle juice, hot sauce, salt, black pepper, paprika, and garlic powder and mix until well blended.
- Marinate the chicken: Place chicken breasts in the marinade, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Prepare the coating: In a separate bowl, whisk together flour, cornstarch, paprika, cayenne, garlic powder, and salt. The cornstarch is key to achieving that extra-crispy exterior.
- Heat the oil: Pour oil into a deep skillet or Dutch oven to a depth of 2 to 3 inches and heat to 350 degrees Fahrenheit using a thermometer for accuracy.
- Coat the chicken: Remove chicken from marinade, letting excess liquid drip off, then press each piece into the flour mixture, coating thoroughly on all sides and pressing gently so the coating adheres.
- Fry until golden: Carefully place coated chicken into the hot oil and fry for 6 to 8 minutes, turning halfway through, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
- Drain the chicken: Transfer to a paper towel-lined plate and let rest for 2 to 3 minutes while you prepare the glaze.
- Combine glaze ingredients: In a small saucepan over medium heat, melt butter, then add honey, hot sauce, paprika, and cayenne pepper.
- Mix until smooth: Whisk constantly for 1 to 2 minutes until the mixture is glossy and fully combined, with no lumps.
- Coat the chicken: While the chicken is still warm, brush or dip it generously in the hot honey glaze, coating both sides evenly for maximum flavor impact.
- Toast the buns: Lightly butter the brioche buns and toast them in a skillet or on a griddle over medium heat for 1 to 2 minutes per side until golden and warm.
- Spread the base: Place the bottom bun on a plate or cutting board and spread a thin layer of ranch dressing across the entire surface.
- Layer the chicken: Set the hot honey glazed chicken breast on top of the ranch, then add a generous handful of dill pickle slices on top.
- Top and press: Spread another thin layer of ranch on the inside of the top bun, place it over the chicken, and press down gently so all the flavors meld together.
- Prep Time: 40 minutes
- Cook Time: 20 minutes