Description
This Crispy Fried Chicken Sandwich with Hot Honey and Jalapeños is a perfect balance of crunchy, spicy, and sweet flavors. Tender chicken cutlets are marinated in buttermilk and spices, coated in a crispy flour and cornstarch dredge, then fried to golden perfection. Topped with a luscious hot honey drizzle and spicy pickled jalapeños, all sandwiched between toasted sesame buns, this recipe delivers a flavorful and satisfying meal in just 40 minutes.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Salt and pepper, to taste
Frying
- Vegetable oil (for frying, about 1 inch deep)
Hot Honey Sauce
- 1/2 cup honey
- 1 tablespoon hot sauce (like Sriracha or your favorite)
- 1 tablespoon butter (optional, for extra richness)
Assembly and Garnishes
- 1 tablespoon pickled jalapeños (for garnish)
- 4 sesame seed buns
- Pickled jalapeños, sliced (for topping)
- Mayonnaise (optional, for spreading on the bun)
- Lettuce or coleslaw (optional)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken cutlets to the buttermilk mixture and let them marinate for at least 30 minutes or up to 4 hours for deeper flavor.
- Make the Dredge: In a shallow dish, mix together the flour, cornstarch, salt, and pepper. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each cutlet well in the flour mixture. Place coated chicken on a wire rack to prevent sogginess.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or deep fryer over medium-high heat to 350°F (175°C). Fry the chicken cutlets in batches, cooking 4-5 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Drain on paper towels.
- Prepare the Hot Honey: Warm the honey and hot sauce together in a small saucepan over low heat. Stir in the butter if using until melted and incorporated. Remove from heat and keep warm.
- Assemble the Sandwiches: Toast sesame seed buns if desired. Spread mayonnaise on the buns, then place a fried chicken cutlet on the bottom bun. Drizzle generously with hot honey sauce, top with sliced pickled jalapeños, and add lettuce or coleslaw if preferred. Cover with the top bun.
- Serve: Serve the sandwiches warm with extra hot honey sauce on the side for dipping.
Notes
- Marinating the chicken longer (up to 4 hours) enhances the flavor and tenderness.
- Using cornstarch in the dredge helps achieve extra crispiness in the fried chicken.
- Maintain oil temperature around 350°F to ensure even cooking without greasiness.
- Optional butter in the hot honey sauce adds richness but can be omitted for a lighter version.
- Pickled jalapeños add a tangy heat, but fresh jalapeños can be used if preferred.
- For a healthier alternative, consider baking or air frying the chicken, although the texture will differ.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
