Description
This crispy fried chicken sandwich features a double-dipped, ultra-crunchy chicken breast, spicy fresh jalapeños, and a sweet drizzle of honey, all stacked on a soft brioche bun. It’s the perfect comfort food for lunch, dinner, or a late-night snack, with customizable heat and easy skillet frying.
Ingredients
- 2 large chicken breasts (about 1 lb), pounded to 1/2-inch thickness
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- 2 tbsp hot sauce (Frank’s RedHot, Tabasco, or Cholula)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder (divided)
- 1 1/2 tsp smoked paprika (divided)
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 2 fresh jalapeños, thinly sliced (seeds in for more heat)
- 1/4 cup honey
- 4 brioche buns
- Sliced dill pickles
- 1/4 cup mayonnaise
- About 2 cups vegetable or peanut oil for frying
Instructions
- Pound chicken breasts to 1/2-inch thickness and pat dry. Cut into sandwich-size pieces if needed.
- In a mixing bowl, combine buttermilk, hot sauce, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Add chicken and coat well. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
- In another bowl, mix flour, cornstarch, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
- Pour oil into a cast iron skillet or heavy frying pan to about 1 inch depth. Heat to 350°F (175°C).
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, press to coat, dip back in buttermilk, then dredge a second time for extra crunch.
- Fry chicken in batches, 5-6 minutes per side, until golden brown and cooked through (internal temp: 165°F).
- Transfer fried chicken to a wire rack or paper towel-lined plate. Sprinkle lightly with salt while hot and let rest for 5 minutes.
- Slice and toast brioche buns in a dry pan or under the broiler for 1-2 minutes.
- Spread mayonnaise on both sides of each bun. Layer fried chicken, sliced jalapeños, dill pickles, and drizzle honey generously over the chicken. Top with bun and gently press.
Notes
Double-dip the chicken for maximum crunch. Let chicken rest after frying to keep the crust crisp. Adjust jalapeño heat by removing seeds or adding more slices. Toast buns for best texture. For gluten-free, use 1:1 GF flour blend and GF buns. Air fryer option: cook at 375°F for 12-15 minutes, flipping halfway. Leftover chicken is great in salads or wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 510
- Sugar: 10
- Sodium: 950
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 32
Keywords: fried chicken sandwich, jalapeño honey chicken, crispy chicken sandwich, comfort food, lunch, easy chicken sandwich, skillet fried chicken, spicy chicken sandwich