Description
This Honey Chipotle Fried Chicken Sandwich combines crispy, juicy fried chicken thighs marinated in a smoky, spicy buttermilk blend and coated with a crunchy flour and cornstarch crust. Topped with a vibrant honey chipotle sauce, creamy coleslaw, and pickles, all nestled in a toasted brioche bun, this sandwich delivers a perfect balance of heat, sweetness, and tang. Ideal for a comforting and flavorful main course with Southern-American influences.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
Sandwich Assembly
- 4 brioche buns, toasted
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Pickles for serving
Honey Chipotle Sauce
- 1/4 cup honey
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Pinch of salt
Instructions
- Marinate Chicken: In a bowl, whisk together buttermilk, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs to the mixture, cover the bowl, and refrigerate for at least 2 hours or overnight to allow the flavors to fully infuse and tenderize the meat.
- Prepare Breading: In a separate bowl, combine the all-purpose flour and cornstarch, mixing well. This mixture will create a light and crispy crust on the fried chicken.
- Heat Oil: Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pan and heat it to 350°F (175°C). Use a thermometer to maintain this temperature for optimal frying results.
- Coat Chicken: Remove marinated chicken pieces from the buttermilk mixture, letting any excess drip off. Dredge each piece thoroughly in the flour-cornstarch mixture, pressing gently to ensure an even, thick coating.
- Fry Chicken: Carefully lower the coated chicken thighs into the hot oil. Fry them for 6 to 8 minutes, turning occasionally to ensure even browning. The chicken should be golden brown and cooked through to an internal temperature of 165°F (74°C).
- Drain Chicken: Remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil and keep the crust crispy.
- Make Honey Chipotle Sauce: In a small saucepan over low heat, whisk together honey, chopped chipotle peppers in adobo, apple cider vinegar, garlic powder, and a pinch of salt. Warm gently until the sauce is combined and heated through. Set aside.
- Prepare Coleslaw: In a small bowl, mix the coleslaw mix with mayonnaise and apple cider vinegar until evenly coated, creating a creamy and tangy topping.
- Assemble Sandwiches: Spread a spoonful of honey chipotle sauce on the bottom half of each toasted brioche bun. Layer each with a piece of fried chicken, a generous portion of coleslaw, and pickles. Top with the remaining bun halves.
- Serve: Serve the sandwiches immediately while the chicken is hot and crispy, accompanied by your favorite sides such as sweet potato fries or a tangy salad.
Notes
- Adjust the spice level by adding more or fewer chipotle peppers to the honey chipotle sauce according to your preference.
- For an extra crunchy coating, double-dip the chicken by repeating the buttermilk and flour mixture dredging steps before frying.
- This sandwich pairs excellently with sweet potato fries or a fresh, tangy side salad for a complete meal.
- To make a dairy-free version, substitute the buttermilk with a mixture of non-dairy milk and vinegar.
- Prep Time: 20 minutes (plus at least 2 hours marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 12g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
