Description
Discover how to make a mouthwatering Hot Honey Chicken Sandwich with Slaw. This recipe will elevate your sandwich game to a whole new level!
Ingredients
Scale
- 14 oz (397 g) cole slaw bagged mix (or other mixed cabbage blend)
- 3/4 cup (180 ml) mayonnaise
- 1/2 medium red onion thinly sliced
- 3 Tbsp (45 ml) balsamic vinegar
- 2 Tbsp (30 ml) granulated sugar
- 1/2 tsp (3 ml) Kosher salt
- Couple pinches freshly ground black pepper
- 1 stick unsalted butter
- 1/4 cup (60 ml) Mike’s hot honey
- 2 Tbsp (30 ml) brown sugar packed
- 1 tsp (5 ml) cayenne pepper
- 1 tsp (5 ml) granulated garlic
- 1 tsp (5 ml) paprika
- 1/2 tsp (3 ml) chili powder
- 1/2 tsp (3 ml) Kosher salt
- 2 Tbsp (30 ml) hot frying oil from when you deep fry the chicken
- 1 3/4–2 lb (1.36 kg) chicken thighs boneless, skinless — or a package of 8 thighs
- 1 Tbsp (15 ml) Kosher salt plus 3 tsp (15 ml)
- 1/4 tsp (1 ml) freshly ground black pepper
- 1 1/2 cup (360 ml) s buttermilk
- 3 large eggs
- 1 Tbsp (15 ml) hot sauce
- 3 cup (720 ml) s all-purpose flour
- 2 tsp (10 ml) granulated garlic powder
- Canola oil or other light, neutral oil such as grapeseed, peanut, avocado, or vegetable oil for frying
- Brioche buns
- Pickles
- Ranch dressing or spicy mayo
Instructions
- Dry the chicken thighs with a paper towel and put them in a big bowl. Generously sprinkle with Kosher salt and freshly ground black pepper. Rub the seasoning into the chicken, cover with plastic wrap, and chill for at least two hours.
- For the slaw, mix all the slaw ingredients in a large bowl and toss well with tongs. Keep it in the fridge for at least an hour or until you need it.
- To prepare the hot honey sauce, melt unsalted butter with Mike’s Hot Honey, brown sugar, cayenne pepper, garlic powder, paprika, chili powder, and Kosher salt in a saucepan over medium-high heat. Once the butter is melted and the spices are aromatic, add hot frying oil from the chicken and stir. If making in advance, reheat and add hot oil when frying the chicken.
- For the brine and coating, whisk buttermilk, eggs, and hot sauce in one large bowl. In another large bowl, mix flour, salt, and garlic powder.
- To coat the chicken, place a wire rack on a baking sheet. Dip each chicken thigh in the flour mix, then in the buttermilk mix, and again in the flour mix, shaking off extra. Place on the wire rack and repeat for all thighs.
- Heat oil in a large cast iron or heavy pan until it’s about 1 ½ inches deep. Warm it over medium-high until it reaches about 350°F. The frying temperature should drop to around 325°F when adding the chicken.
- When the oil is hot, gently place half the chicken thighs into the pan, depending on its size, and fry, turning every 1-2 minutes, until golden brown and reaching an internal temperature of 160°F, approximately 6-7 minutes per batch. Move cooked chicken to a clean wire rack and repeat with the rest.
- Toast the brioche buns and spread your choice of sauce, like ranch or spicy mayo, on the buns.
- For saucing, either brush the hot honey sauce onto each piece of fried chicken or dip the chicken into the sauce for more spice.
- Place a fried chicken piece on the bottom bun, add a large spoonful of slaw, top with a few pickles, cover with the top bun, and serve right away!
Notes
- Enhance the slaw’s spiciness by incorporating a pinch of cayenne pepper or a dash of hot sauce.
- Achieve extra crispiness by double-coating each chicken thigh in the flour and buttermilk mixture before frying.
- Explore unique flavor profiles by trying various buns like potato rolls or Hawaiian sweet rolls.
- Prep Time: 2 hours
- Cook Time: 14 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 600
- Fat: 25g
- Protein: 30g
Keywords: fried chicken, hot honey sauce, sandwich slaw, buttermilk brine, brioche buns, pickles