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Extra Crispy Honey Glazed Chicken Sandwich with Tangy Slaw

A juicy Crispy Chicken Sandwich with Honey Sauce topped with creamy coleslaw and a pickle slice on a brioche bun.
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Follow these steps to make a fried chicken sandwich with an extra crispy coating and a balanced sweet and savory honey glaze, served on a soft bun with fresh slaw.

Ingredients

Scale
  • 2 boneless, skinless chicken thighs (about 6 oz each)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon baking powder
  • Vegetable oil, for frying
  • 4 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 brioche buns
  • 1 cup shredded cabbage mix
  • 1/4 cup mayonnaise
  • 1 tablespoon pickle juice
  • 4 dill pickle chips

Instructions

  1. Place chicken thighs in a bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 2 hours, or up to 12 hours.
  2. In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, and baking powder for the dry dredge.
  3. Remove chicken from buttermilk, letting excess drip off. Do not wipe dry.
  4. Dredge the chicken thoroughly in the flour mixture, pressing the coating firmly onto the meat. For extra crispiness, dip the coated chicken back into the remaining buttermilk for a second, quick dip, then return it to the dry mixture, ensuring every surface is covered.
  5. Heat 2 inches of vegetable oil in a deep skillet to 325 degrees Fahrenheit.
  6. Carefully place chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
  7. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  8. While the chicken drains, prepare the sauce: Whisk together honey, apple cider vinegar, Dijon mustard, and cayenne pepper (if using) in a small bowl.
  9. Brush the hot fried chicken generously with the honey glaze mixture immediately after it comes out of the oil.
  10. Prepare the slaw: Mix shredded cabbage, mayonnaise, and pickle juice in a small bowl.
  11. Lightly toast the brioche buns.
  12. Assemble the sandwich: Place the glazed chicken on the bottom bun. Top with a layer of tangy slaw and 1 or 2 pickle chips. Place the top bun on the sandwich.

Notes

  • Using chicken thighs provides more moisture than breasts, which helps keep the meat tender during frying.
  • Maintain the oil temperature between 320F and 330F for the best crust development. If the oil is too cool, the chicken absorbs too much grease.
  • To prevent the bottom bun from getting soggy, lightly toast the buns and place the pickles directly on the bottom bun before adding the chicken.

Nutrition

Find it online: https://spoonswirl.com/crispy-chicken-sandwich-with-honey-sauce/