Ingredients
Poached Chicken
800g (1.7lb) Chicken Breast, Whole
1.5L (6 cups) Chicken Stock
2 Garlic Cloves, Smashed
2 Fresh Thyme Sprigs or 1 Bay Leaf
1 tsp (5g) Black Peppercorns
1/2 Brown Onion
Hot Honey Sauce
80ml (2.7fl oz) Frank's RedHot Sauce
3 Tbsp (63g) Honey
20g (0.7oz) Unsalted Butter
3 Garlic Cloves, Minced
Salt & Cracked Black Pepper
Lighter Ranch
200g (7oz) Greek Yoghurt
1 Garlic Clove, Grated
1 tsp (4g) Onion Powder
1 tsp (1g) Dried Dill
1 Tbsp (3g) Fresh Chives, Finely Sliced
1 Tbsp (3g) Fresh Parsley, Finely Chopped
1 Lemon, Juiced
Salt & Cracked Black Pepper
Assembly
6 Brioche Burger Buns
200g (7oz) Fresh Mozzarella, Sliced
Sliced Pickles, to Serve
Method
1
Place chicken stock, smashed garlic, thyme or bay leaf, peppercorns and onion in a deep pan and bring to a gentle simmer. Add the whole chicken breasts, ensuring they are fully submerged. Poach at a gentle simmer — never a rolling boil — for 15–20 minutes until cooked through to 74°C (165°F).
2
While the chicken poaches, make the lighter ranch. Combine Greek yoghurt, grated garlic, onion powder, dill, chives, parsley and lemon juice. Season and mix until smooth. Refrigerate until needed.
3
Remove the chicken from the stock and rest for 5 minutes. Shred into long, even strands using two forks.
4
In a separate pan over medium heat, melt the butter. Add garlic and cook 1 minute until fragrant. Add hot sauce and honey, stir to combine and simmer for 2–3 minutes until slightly thickened and glossy. Season with salt and pepper.
5
Add shredded chicken to the hot honey sauce and toss until every strand is fully coated.
6
Preheat grill/broiler to 180°C (350°F). Slice brioche buns in half, place cut side up on a baking tray and toast for 1–2 minutes until golden.
7
Spoon the hot honey chicken onto the bottom buns. Top with mozzarella and return to the oven for 3–4 minutes until the cheese is melted and the buns are golden.
8
Add sliced pickles, drizzle the lighter ranch over the chicken and place the top bun on. Wrap individually in foil or parchment paper.
Chef's Tips
Keep the poaching liquid at a gentle simmer — never a rolling boil. A hard boil tightens the proteins and gives you tough, stringy meat. A gentle simmer keeps them relaxed and gives you incredibly tender, easily shredded chicken.
Rest the chicken for 5 minutes before shredding — this allows the juices to redistribute back through the meat so they don't run out the moment you pull it apart.
The double toast is the key to the bun holding up — the first toast creates a barrier that stops the sauce soaking in and turning the bread soggy. That's the difference between a sandwich that holds together on day three and one that falls apart by lunch.
Frank's RedHot works here because its vinegar base cuts through the sweetness of the honey and the richness of the butter, keeping every bite balanced rather than cloying.
Storage & Reheating
Wrap individually in foil or parchment and store in the fridge for up to 3 days.
Freeze tightly wrapped in foil for up to 1 month. Thaw overnight in the fridge before reheating.
Air fry at 180°C (350°F) for 4–5 minutes until the bun is toasted and the cheese is melted. Avoid microwaving — the bun will go soft and lose its texture.
