Description
This Jalapeno Honey Drenched Crispy Fried Chicken Sandwich features tender, marinated chicken thighs fried to golden perfection, layered with tangy pickles and a spicy jalapeño honey drizzle atop toasted brioche buns. The perfect combination of crispy, sweet, and spicy flavors makes it a satisfying and flavorful American classic sandwich.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- Vegetable oil for frying (about 2 inches depth)
Sandwich Assembly
- 2 brioche buns
- 1/4 cup sliced pickles
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Jalapeño Honey Drizzle
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon finely chopped pickled jalapeños
Instructions
- Marinate Chicken: In a bowl, whisk together buttermilk and hot sauce. Submerge the chicken thighs in this mixture, cover the bowl, and refrigerate for at least 2 hours or overnight to tenderize and flavor the chicken.
- Prepare Coating Mix: In a separate bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create a flavorful dredging mixture.
- Coat Chicken: Remove the chicken thighs from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even and thick coating that will become crispy when fried.
- Heat Oil: Pour about 2 inches of vegetable oil into a heavy-bottomed skillet and heat to 350°F (175°C). Use a thermometer to maintain accurate frying temperature for best results.
- Fry Chicken: Carefully place the coated chicken thighs in the hot oil. Fry for 5 to 7 minutes on each side until the coating is golden brown and crispy and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack to keep the crust crisp.
- Make Jalapeño Honey: In a small saucepan over low heat, melt the unsalted butter. Stir in the honey and finely chopped pickled jalapeños and warm through gently until combined and fragrant.
- Toast Buns and Prepare Spread: Toast the brioche buns lightly. Mix mayonnaise and Dijon mustard together and spread this mixture evenly on the toasted buns’ inner sides.
- Assemble Sandwich: On the bottom bun, place a fried chicken thigh, layer with sliced pickles, then drizzle generously with the jalapeño honey mixture. Cap with the top bun and serve immediately for best texture and flavor.
Notes
- For extra heat, add a few dashes of hot sauce to the jalapeño honey drizzle before warming.
- Chicken breasts can be used instead of thighs, but thighs remain juicier and more flavorful when fried.
- To make this sandwich dairy-free, substitute dairy-free mayonnaise and butter alternatives.
- Ensure oil temperature stays at 350°F to achieve a crispy coating without greasy chicken.
- Prep Time: 15 minutes (plus at least 2 hours marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
