Print

Crispy Chicken Sandwich with Honey Sauce

A close-up of a delicious Crispy Chicken Sandwich with Honey Sauce dripping over the fried chicken and pickles.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a restaurant-quality crispy chicken sandwich featuring a sweet and slightly spicy honey sauce and crunchy coating.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • 4 brioche buns
  • 4 slices dill pickles
  • For the Honey Sauce:
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce (or to taste)
  • 1/2 teaspoon smoked paprika

Instructions

  1. Pound the chicken pieces to an even 1/2-inch thickness. Place chicken in a bowl and cover with buttermilk, salt, and pepper. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, and garlic powder for the coating.
  3. Remove chicken from buttermilk, letting excess drip off, but do not wipe dry. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere the coating.
  4. Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
  5. Carefully place chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  6. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  7. While the chicken drains, prepare the sauce: Whisk together the honey, apple cider vinegar, Dijon mustard, hot sauce, and smoked paprika in a small saucepan. Heat gently over low heat until just warm and combined. Do not boil.
  8. Lightly toast the brioche buns.
  9. Brush the top side of each cooked chicken breast generously with the warm honey sauce.
  10. Assemble the sandwich: Place a sauced chicken fillet on the bottom bun, top with pickle slices, and place the top bun on. Serve immediately.

Notes

  • For an air fryer method, spray the coated chicken lightly with cooking spray and cook at 380°F (195°C) for 12 to 15 minutes, flipping halfway, until crispy.
  • To achieve extra crispiness, double dredge the chicken: coat in flour, dip briefly back into the buttermilk, and then coat again in the flour mixture.
  • Use a coleslaw mix instead of pickles for a different texture.

Nutrition

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