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Ultimate Crispy Fried Chicken Sandwich with Spicy Honey Glaze

A close-up of a delicious Crispy Chicken Sandwich with Honey Sauce, pickles, and a brioche bun on a white plate.
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Make a restaurant-quality crispy chicken sandwich at home using a buttermilk soak and double dredge for maximum crunch, finished with a simple spicy honey glaze.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Vegetable oil, for frying
  • 4 brioche buns
  • 4 slices dill pickle
  • For the Spicy Honey Glaze:
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sriracha or chili garlic sauce

Instructions

  1. Place the chicken pieces in a bowl. Pour the buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper.
  3. Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the coating onto the chicken. Dip the coated chicken back into the buttermilk briefly, then immediately dredge it again in the flour mixture, ensuring a thick, craggy coating. Place on a wire rack. Repeat with remaining pieces.
  4. Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to monitor the temperature.
  5. Carefully place 1 or 2 chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 8 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is deep golden brown and crispy.
  6. Remove the chicken and place it on a clean wire rack set over a baking sheet to drain excess oil.
  7. While the chicken drains, prepare the glaze: In a small saucepan, combine the honey, apple cider vinegar, and sriracha. Heat over low heat until just warm and combined. Do not boil.
  8. Brush the hot fried chicken generously on all sides with the spicy honey glaze.
  9. Lightly toast the brioche buns. Place a glazed chicken breast on the bottom half of each bun. Top with pickle slices and the top bun. Serve immediately.

Notes

  • For extra crispiness, chill the double-dredged chicken pieces for 15 minutes before frying.
  • If you prefer a milder sauce, reduce the sriracha in the glaze to 1 teaspoon.
  • You can use an air fryer for a lower-fat option; spray the coated chicken lightly with cooking spray and air fry at 380 degrees Fahrenheit (195 degrees Celsius) for 15-18 minutes, flipping halfway, then toss in the glaze.

Nutrition

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