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Crispy Nashville Hot Honey Fried Chicken Sandwich

Nashville hot honey fried chicken sandwich - featured image
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A bold and comforting sandwich combining spicy Nashville hot chicken with a sweet honey glaze, served on a soft brioche bun for the perfect balance of heat, sweetness, and crunch.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds / 680 g)
  • 1 cup buttermilk (240 ml)
  • 2 tablespoons hot sauce (Frank’s RedHot recommended)
  • 1 teaspoon salt (for brine)
  • 1 ½ cups all-purpose flour (190 g)
  • 1 tablespoon smoked paprika
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • ½ cup honey (170 g)
  • 2 tablespoons hot sauce (same as marinade)
  • 2 tablespoons butter (28 g)
  • 4 brioche buns
  • Pickles (optional)
  • Mayonnaise or aioli (optional)

Instructions

  1. Marinate the chicken: In a large bowl, whisk together buttermilk, hot sauce, and salt. Submerge chicken thighs completely. Cover and refrigerate for at least 2 hours or overnight.
  2. Prepare the spice mix and coating: In a shallow dish, combine flour, smoked paprika, cayenne pepper, garlic powder, onion powder, brown sugar, salt, and black pepper. Mix well.
  3. Heat oil: Pour about 2 inches of vegetable oil into a skillet or deep fryer. Heat to 350°F (175°C), using a thermometer to maintain temperature.
  4. Coat the chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture. For extra crunch, double dredge by dipping back into marinade briefly and then flour again.
  5. Fry the chicken: Carefully place chicken pieces in hot oil without overcrowding. Fry about 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a baking sheet.
  6. Make the hot honey glaze: In a small saucepan, melt butter over low heat. Stir in honey and hot sauce, warming gently until blended and glossy. Remove from heat.
  7. Glaze the chicken: Using tongs, dip each fried chicken piece into the hot honey glaze, coating well but not dripping. Place back on wire rack to let excess drip off.
  8. Assemble the sandwich: Toast brioche buns lightly. Spread mayonnaise or aioli on bottom bun, add pickles if desired, then the glazed chicken. Top with the bun crown and serve immediately.

Notes

Maintain oil temperature at 350°F to avoid greasy or undercooked chicken. Use a wire rack to drain chicken to keep crust crispy. Warm honey glaze gently to avoid burning. Brioche buns prevent sogginess. For gluten-free, substitute flour with almond flour. For dairy-free, use dairy-free milk with vinegar and coconut oil instead of butter.

Nutrition

Keywords: Nashville hot chicken, fried chicken sandwich, hot honey glaze, spicy fried chicken, crispy chicken sandwich, southern fried chicken, honey hot sauce

Find it online: https://tablemira.com/crispy-nashville-hot-honey-fried-chicken-sandwich-recipe-easy-and-perfect/