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Honey Chipotle Fried Chicken Sandwiches
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Honey Chipotle Fried Chicken Sandwiches

1 h 15Pour 6Nutri-Score D€€
par @thesapor75 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • boneless skinless chicken breast (cut and pounded into even sandwich-sized pieces)Viandes680 g
  • buttermilkProduits laitiers360 ml
  • pickle juiceÉpicerie80 ml
  • hot sauceÉpicerie60 ml
  • eggProduits laitiers1 morceau
  • garlic powderÉpices3 g
  • onion powderÉpices3 g
  • chipotle powderÉpices3 g
  • smoked paprikaÉpices2 g
  • mustard seed powderÉpices2 g
  • chicken bouillon powderÉpicerie2 g
  • saltÉpices3 g
  • black pepperÉpices2 g
  • all purpose flourCéréales180 g
  • cornstarchÉpicerie60 g
  • garlic powder (for the dredge)Épices3 g
  • onion powder (for the dredge)Épices3 g
  • smoked paprika (for the dredge)Épices2 g
  • chipotle powder (for the dredge)Épices2 g
  • chicken bouillon powder (for the dredge)Épicerie2 g
  • sazon packet (optional)Épices1 morceau
  • mustard powder (for the dredge)Épices1 g
  • salt (for the dredge)Épices3 g
  • black pepper (for the dredge)Épices2 g
  • honeyÉpicerie170 g
  • chipotle peppers (blended)Épicerie45 g
  • unsalted butterProduits laitiers14 g
  • apple cider vinegarÉpicerie10 ml
  • garlic powder (for the sauce)Épices1 g
  • smoked paprika (for the sauce)Épices1 g
  • salt (for the sauce)Épices1 g
  • brioche buns (toasted)Boulangerie6 morceaux
  • pickles (sliced)Fruits et légumes60 g
  • ranchÉpicerie90 ml
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

445kcal

Glucides
50 g
Protéines
28 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Casserole
  • Friteuse
  • Grille de refroidissement
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Marinate the chicken

    • Cut and pound the chicken into even sandwich-sized pieces and add to a large bowl.
    • Add the buttermilk, seasonings, egg, pickle juice and hot sauce, then mix until well combined.
    • Cover and refrigerate for at least 3 hours, ideally overnight.
    Étape 1

  2. Prepare the dredge

    • Combine all the dredge ingredients in a bowl.
    • Drizzle a little of the marinade into the flour and toss with a spoon to create crispy, craggy pieces.
    Étape 2

  3. Double-coat the chicken

    • Remove the chicken from the marinade and coat well in the dredge.
    • Dip it back into the marinade, then into the dredge again, pressing the flour mixture firmly onto the chicken.
    • Let the double-battered chicken rest so the coating sticks.
    Étape 3

  4. Fry the chicken

    • Heat the frying oil to 175 °C.
    • Fry the chicken in batches until deeply golden and crispy and the center reaches 74 °C.
    • Transfer to a wire rack to drain.
    Étape 4

  5. Make the honey chipotle sauce

    • Add the honey, blended chipotle peppers, butter, apple cider vinegar, garlic powder, smoked paprika and salt to a saucepan.
    • Heat on low, stirring until smooth and glossy.
    Étape 5

  6. Assemble the sandwiches

    • Brush or drizzle the warm honey chipotle sauce over the freshly fried chicken.
    • Toast the brioche buns, then add ranch, pickles and the crispy honey chipotle chicken.
    • Serve immediately.
    Étape 6
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