Hot Honey Chicken Sandwich. Crispy, Juicy and Utterly Delicious.
Craving a burst of flavours and textures? Look no further than our hot honey chicken sandwich! With its irresistible crunch, spicy kick, and tangy pickles, this recipe is a game-changer for your taste buds.
Ingredients
Chicken & Marinade
- 4-6 - Large Chicken Thighs
- 1 Cup (250ml) - Buttermilk
- ½ Cup (125ml) - Franks Hot Sauce
- Salt & Pepper
Flour & Seasoning
- 1 Cup (100g) - Plain (All Purpose) Flour
- ½ Cup (50g) - Corn Flour or Starch
- 1 tsp (3g) - Onion Powder
- 1 tsp (3g) - Garlic Powder
- 2 tsp (6g) - Smoked Paprika
- ½ tsp (1g) - Chilli Powder
- Salt & Pepper
Hot Honey Sauce
- ½ Cup. (125ml) - Franks Hot Sauce
- ¼ Cup (80g) - Honey
- ⅓ Cup (115g) - Unsalted Butter
- 1 tsp (3g) - Onion Powder
- 1 tsp (3g) - Garlic Powder
- Salt & Pepper
Remaining Ingredients
- Burger Buns
- Pickles
- Neutral Oil For Frying
Ranch Sauce
- ½ Cup (100g) - Mayonnaise
- 1 ½ Tbsp (25g) - Sour Cream
- ¼ Cup ( 60ml) - Buttermilk
- 1 tsp (2.5g) - Onion Powder
- 1 tsp (2.5g) - Garlic Powder
- 1 tsp (1g) - Dried Dill
- 1 tsp (1g) - Dried Parsley
- 1 tsp (2g) - Dried Chives
- Seasoning To Taste
Pickles
- 1 - Lebanese Cucumber
- 8g (0.2oz) - Fresh Dill
- ½ Cup (125ml) - Cold Water
- ½ Cup (125ml) - White Vinegar
- 2 Tbsp (20g) - White Sugar
- 1 tsp (5g) - Sea Salt Flakes
Instructions
- Place the chicken thigh into a bowl, add buttermilk, franks hot sauce, salt and pepper. Mix to combine and marinate for 4 hours up to 48 hours.
- In a clean bowl, add all of the flour seasoning and mix it. Set aside.
- Add the ranch ingredients to a bowl, mix well and place in the fridge.
- Add all of the hot honey sauce ingredients in a saucepan over medium heat and whisk to combine. Once the butter has melted, remove from the stovetop.
- Heat a large high-rimmed pan or pot with enough oil to fill it halfway at 180.c-350.f.
- Add the chicken from the buttermilk to the seasoned flour and dredge well, shaking off excess. You can double-coat if preferred. Once coated, fry in the hot oil for 10-12 minutes or until golden, crispy, and cooked through. Repeat with the remaining batches.
- Add the cooked chicken to a large mixing bowl and pour over the hot honey sauce; mix well to coat.
- Toast buns to your liking. Spread the buns with ranch sauce on both top and bottom. Place in the crispy chicken, top with pickles and top bun. Dig in.
Pickle Method
- Place all the brine ingredients into a saucepan and bring to a boil. Turn off the heat.
- Add the cucumber, garlic, and dill to a clean mason jar. Pour over the brine, cover with a lid and store in the fridge for several weeks. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Hot Honey Chicken Sandwich Storage Instructions
This recipe is best eaten fresh and not made for storing. However, if you wish to store the chicken, it will last three days in the fridge and three months in the freezer. Thaw in the refrigerator overnight before reheating. Please note that this fried food won’t be crispy or as tasty when stored and reheated.
Hot Honey Chicken Sandwich Reheating Instructions
If you wish to reheat the chicken, you can refry it for a couple of minutes in 180.c – 350.f hot oil until hot in the centre. I don’t recommend reheating this dish.
Watch How To Make The Recipe
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