Description
These Hot Honey Fried Chicken Sandwiches combine crispy, juicy fried chicken with a spicy-sweet hot honey drizzle, melted pepper jack cheese, and a creamy sriracha aioli, all stacked on soft brioche buns. Perfectly balanced with crunchy pickles and fresh lettuce, this sandwich delivers bold flavors and satisfying textures for a mouthwatering meal.
Ingredients
Scale
Chicken and Marinade
- 4 chicken breast pieces, about 1.5 inches thick
- 3 cups buttermilk
- ½ teaspoon salt
- 1 tbsp hot sauce
Breading
- 1 ½ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne
Frying
- 3-4 cups peanut oil
Sandwich Assembly
- 4 brioche buns
- 4 tablespoons sriracha aioli (sriracha mayo)
- 4 tablespoons hot honey
- 4 slices pepper jack cheese
- 4 large lettuce leaves
- 1 cup crunchy dill pickle chips
Instructions
- Prepare the Chicken: Pound or slice the chicken breasts so they are an even thickness of about 1.5 inches. This ensures even cooking. In a bowl, combine the buttermilk, ½ teaspoon salt, and hot sauce, then submerge the chicken pieces. Cover and refrigerate to marinate for at least 1 hour, allowing the flavors to infuse and help tenderize the meat.
- Coat the Chicken: In a shallow dish, mix together the flour, ½ teaspoon salt, pepper, paprika, and cayenne. Remove each chicken piece from the marinade, letting excess drip off, and dredge thoroughly in the seasoned flour mixture, ensuring an even coating on all sides.
- Fry the Chicken: Heat 3 to 4 cups of peanut oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the coated chicken pieces in batches, avoiding overcrowding, until they are golden brown and cooked through, about 6-8 minutes per side depending on thickness. Use a thermometer to ensure the internal temperature reaches 165°F (74°C). Drain fried chicken on a wire rack or paper towels to remove excess oil.
- Assemble the Sandwiches: Lightly toast the brioche buns. Spread about 1 tablespoon of sriracha aioli on the top and bottom buns. Place the fried chicken breast on the bottom bun, drizzle generously with 1 tablespoon of hot honey, then add a slice of pepper jack cheese, a large lettuce leaf, and a handful of crunchy dill pickle chips. Top with the bun’s upper half and serve immediately while warm and crispy.
Notes
- Marinate the chicken for up to 4 hours for more flavor penetration and tenderness.
- You can substitute peanut oil with vegetable or canola oil for frying if preferred.
- Adjust cayenne and hot honey amounts to taste for desired heat level.
- Using a thermometer to check the frying oil temperature helps achieve a crispy crust without greasiness.
- Serve with your favorite side like fries, coleslaw, or a light salad for a complete meal.
