Description
This Jalapeño Honey Drenched Crispy Fried Chicken Sandwich features juicy fried chicken thighs, a spicy-sweet jalapeño honey glaze, creamy slaw, and crunchy pickles on a toasted bun for an unforgettable flavor-packed meal.
Ingredients
- 2 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (vegetable or peanut oil)
- 1/3 cup honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon finely chopped pickled jalapeños
- 1 teaspoon brine from the pickled jalapeños
- Pinch of salt
- 2 brioche or potato buns
- 1/2 cup coleslaw
- 4–6 pickle slices
- Butter for toasting buns (optional)
Instructions
- Mix the buttermilk and hot sauce in a bowl, add chicken thighs, cover, and refrigerate for at least 1 hour or overnight.
- In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- Remove chicken from marinade, let excess drip off, and dredge in flour mixture. Press to coat and rest for 10 minutes.
- Heat 2 inches of oil to 350°F (175°C) in a heavy-bottomed pot. Fry chicken for 5–6 minutes per side until golden brown and internal temp is 165°F (74°C). Drain on wire rack.
- In a small saucepan, combine honey, apple cider vinegar, chopped pickled jalapeños, jalapeño brine, and a pinch of salt. Warm over low heat for 2–3 minutes.
- Toast buns with butter in a skillet until golden. Spread slaw on bottom bun, top with fried chicken, drizzle with jalapeño honey, add pickles, and close with top bun.
Notes
- Marinate chicken overnight for maximum flavor and tenderness.
- Adjust jalapeño quantity to control heat level in the honey glaze.
- Use a thermometer to ensure oil is at the right frying temperature.
- Assemble sandwich fresh to maintain crispy texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 18g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
