Ingredients
Chicken and Coating
- 4 chicken breasts, 5-6 oz each
- 3 cups all-purpose flour
- 1 tsp ground black pepper
- 2 tsp table salt
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup seasoned flour (from above)
- 1 ½ cups cold water
- Vegetable or canola oil for frying (about 1 cup)
Sauces and Toppings
- ½ cup honey
- ¼ cup hot sauce (e.g., Louisiana hot sauce)
- 2 Tbsp melted butter
- Optional: jalapeños or other peppers for added heat
- 4 sesame buns or brioche buns
- Butter for buns
- 4 slices of cheese (e.g., pepper jack, American singles)
- 20 slices of bread & butter pickles or other pickles
- 2 cups shredded iceberg lettuce
- 1 cup mayonnaise
- 1 Tbsp sambal chili paste or other chili paste
Instructions
- Preparing The Seasoned Flour: Combine the all-purpose flour, ground black pepper, table salt, onion powder, cayenne pepper, paprika, and garlic powder in a bowl. Mix together well to create the seasoned flour.
- Preparing The Chicken Batter: In a separate bowl, whisk together 1 cup of the seasoned flour and 1 ½ cups of cold water until the batter is smooth and lump-free.
- Preparing The Hot Honey Sauce: Whisk together the honey and hot sauce in a bowl until fully combined. Slowly whisk in the warm melted butter. For extra heat, optionally add sliced jalapeños or other peppers to the sauce and set aside.
- Preparing The Spicy Mayo: In a small bowl, mix the mayonnaise and sambal chili paste until evenly combined to create a spicy mayonnaise spread.
- Preparing The Chicken: Remove any excess fat from the chicken breasts and pound each to about ¾ inch thickness for even cooking. Dip each chicken breast into the batter, ensuring full coat. Place the battered chicken on a sheet pan and refrigerate for 1 hour to set the batter. After chilling, coat each breast with the seasoned flour mixture for a crispy outer layer.
- Cooking The Chicken: Heat about 1 cup of vegetable or canola oil in a 12-inch skillet over medium-high heat for approximately 3 minutes until hot. Fry each coated chicken breast in the oil, cooking for about 3 minutes per side or until golden brown and cooked through. Cook in batches if needed to avoid overcrowding. Remove the chicken and drain on paper towels to remove excess oil.
- Toasting The Buns: Butter each sesame or brioche bun lightly. Toast them in a skillet or oven until lightly browned and crispy.
- Assembling The Sandwich: On the bottom bun, place a slice of cheese followed by shredded iceberg lettuce and 4-5 pickle slices. Add the crispy chicken breast on top, then drizzle 2 tablespoons of the hot honey sauce over the chicken. Spread the spicy mayo on the top toasted bun and close the sandwich.
Notes
- For extra spice, add sliced jalapeños to the hot honey sauce or substitute with a hotter chili paste in the mayo.
- Make sure not to overcrowd the skillet when frying chicken to maintain oil temperature and crispiness.
- To ensure even cooking, pound chicken breasts to uniform thickness.
- Use brioche buns for a richer flavor or sesame buns for a classic taste.
- Leftover hot honey sauce can be stored in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American