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Honey Chipotle Fried Chicken Sandwiches
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Honey Chipotle Fried Chicken Sandwiches

1 h 15 minServes 6Nutri-Score D€€
from @thesapor75 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless skinless chicken breast (cut and pounded into even sandwich-sized pieces)Meat680 g
  • buttermilkDairy360 ml
  • pickle juicePantry80 ml
  • hot saucePantry60 ml
  • eggDairy1 piece
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • chipotle powderSpices3 g
  • smoked paprikaSpices2 g
  • mustard seed powderSpices2 g
  • chicken bouillon powderPantry2 g
  • saltSpices3 g
  • black pepperSpices2 g
  • all purpose flourGrains180 g
  • cornstarchPantry60 g
  • garlic powder (for the dredge)Spices3 g
  • onion powder (for the dredge)Spices3 g
  • smoked paprika (for the dredge)Spices2 g
  • chipotle powder (for the dredge)Spices2 g
  • chicken bouillon powder (for the dredge)Pantry2 g
  • sazon packet (optional)Spices1 piece
  • mustard powder (for the dredge)Spices1 g
  • salt (for the dredge)Spices3 g
  • black pepper (for the dredge)Spices2 g
  • honeyPantry170 g
  • chipotle peppers (blended)Pantry45 g
  • unsalted butterDairy14 g
  • apple cider vinegarPantry10 ml
  • garlic powder (for the sauce)Spices1 g
  • smoked paprika (for the sauce)Spices1 g
  • salt (for the sauce)Spices1 g
  • brioche buns (toasted)Bakery6 pieces
  • pickles (sliced)Produce60 g
  • ranchPantry90 ml
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

445kcal

Carbs
50 g
Proteins
28 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Saucepan
  • Deep fryer
  • Cooling rack
  • Kitchen thermometer
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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