These hot honey fried chicken sandwiches are why I have a deep fryer. No, I don’t load it up and fry every day. I might want to but I have to pace myself. When I do use it, though, I don’t mess around. I’m not deep frying kale. I could. Nothing wrong with that. But I’d rather go big. These sandwiches are the kind you’re still talking about the next day. Crazy crunchy well-seasoned batter. A spicy sweet sauce. Served loaded up with all my favorite toppings. These sandwiches are not messing around.
Chicken Perfection
The chicken in these hot honey fried chicken sandwiches is lacking in nothing. They’re double-battered for that extra crunch. The coating is seasoned and seasoned well. I’m not shy with the seasoning. Oh and then there’s the hot honey sauce. The perfect combination of sweet and heat. Forget those wimpy fast-food chicken sandwiches.
Moaning Is Allowed
You’re going to want to do the ‘sandwich hunch’ when you bite into these hot honey fried chicken sandwiches. You know the process. Pick up the sandwich. Lean over the plate. Bite. Drip. Drip some more. See stuff fall out a bit. Repeat. But before taking that last bite, swirl the bread and chicken around on the plate. Sop up all that flavorful goodness. And enjoy.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my Cajun fried chicken sandwich.
Hot Honey Fried Chicken Sandwiches
Equipment
Ingredients
For the Chicken
- 2 large chicken breasts boneless, skinless
- 1 cup all-purpose flour
- 2 eggs
- 1 tablespoon Old Bay seasoning
- 1 tablespoon seasoned salt
- 1 teaspoon freshly ground black pepper
For the Hot Honey Sauce
- 3 tablespoon unsalted butter
- 2 tablespoons hot sauce
- 1 tablespoon honey
- 2 teaspoon sesame oil
For the Sandwiches
- 4 hamburger buns
- 8 dill pickle chips
- 8 slices tomato
- 8 slices red onion
- 1 cup iceberg lettuce shredded or chopped
- mayonnaise to taste
Instructions
For the Chicken
- Butterfly each chicken breast by slicing it in half horizontally.
- Cut each butterflied breast in half, forming two equally-sized chicken breast cutlets.
- Pound the chicken breasts out until they are the desired thickness. Make sure they have the same thickness throughout, whether you like them thick or thin.
- Heat 3″ oil in a Dutch oven or deep fryer to 350 F.
- In a large bowl combine the flour, Old Bay, seasoning salt and pepper.
- In another bowl beat the eggs with a tablespoon of water.
- Dredge the chicken breasts in the flour.
- Shake off excess and dip in the egg mixture.
- Shake off excess and coat in flour again.
- Fry 8-10 minutes until golden brown and they measure 165 F. Meanwhile make the hot honey sauce (or make it ahead of time and keep it warm).
- Transfer to a paper towel-lined plate or wire rack to drain.
- Brush on both sides with the sauce.
For the Hot Honey Sauce
- In a small saucepan melt the butter over medium low heat.
- Add the hot sauce, honey and sesame oil.
- Bring to a simmer and let simmer until thickened.
- Reduce heat to low and keep warm until ready to use.
For the Sandwiches
- Toast buns as desired.
- Add the cooked chicken.
- Add pickles, tomato, onion and lettuce.
- Slather top bun with mayonnaise. Place on the sandwiches and serve!
Nutrition
Nutritional values are approximate.
