Crispy Hot Honey Jalapeño Chicken Sandwich
Dive into flavor town with our Crispy Hot Honey Jalapeño Chicken Sandwich! This mouthwatering masterpiece features juicy fried chicken drizzled with a zesty hot honey sauce, topped with crunchy jalapeños for that perfect kick. Get ready to savor the sweet and spicy explosion with every delicious bite!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(8)
- 2 1/2 Cups Cabbage, finely shredded (600 ml)
- 1 Tbsp Cayenne Pepper (15 ml)
- 3/4 Cup English Cucumber, thinly sliced (180 ml)
- 3 Cloves Garlic, Sliced
- 3 Cloves Garlic
- 3 Jalapeños, thinly sliced
- 1 Jalapeño, thinly sliced
- 1 tbsp Lemon Juice (15 ml)
🥩Meat & Seafood(1)
- 6 Boneless, Skin-on Chicken thighs
🥛Dairy & Eggs(2)
- 6 Tbsp Salted Butter (84 g)
- 2 Cups Buttermilk (454 g)
🫙Pantry Staples(3)
- 2 Cups all purpose flour (250 g)
- 1 Cup Cornstarch (240 ml)
- 1/3 cup + 3 Tbsp Honey (79.9 ml)
🧂Spices & Seasonings(9)
- Freshly Coarse Black pepper, to taste
- 1 Tsp Coarse Black pepper (5 ml)
- 3 Tbsp fresh chopped Dill (45 ml)
- 1 Tbsp Garlic powder (15 ml)
- 1 Tbsp Onion powder (15 ml)
- 2 Tsp Paprika (10 ml)
- 2 Tsp Coarse salt (10 ml)
- Pinch Coarse salt
- Pinch Salt
🍯Sauces & Condiments(3)
- 1 1/2 Tbsp Your Favorite Hot Sauce (22.5 ml)
- Dash Hot Sauce
- 2/3 Cup Mayonnaise (160 ml)
📦Other(3)
- 2 Tsp MSG (Optional) (10 ml)optional
- 1 tsp Red chili flakes (5 ml)
- 3 Tbsp Spicy Mayo (45 ml)
👨🍳 Instructions
- 1
Start by deboning the chicken thighs.
- 2
For the marinade, mix buttermilk, hot sauce, cayenne pepper, black pepper, salt, onion powder, garlic powder, paprika, and optionally MSG. Let it marinate.
- 3
Prepare the flour mixture with flour, cornstarch, and the same seasonings.
- 4
Coat the chicken in the flour mixture.
- 5
Double fry the chicken until golden brown.
- 6
For the sauce, melt butter and sauté sliced garlic and jalapeños, then add honey and red chili flakes.
- 7
Prepare the slaw by mixing shredded cabbage, sliced cucumber, sliced jalapeño, dill, spicy mayo, salt, and lemon juice.
- 8
Toast the bread and spread spicy garlic mayonnaise on it.
- 9
Assemble the sandwich with fried chicken and slaw.
💡 Pro Tips
- ✓Marinate the deboned chicken thighs in buttermilk for at least 4 hours, ideally 12-24 hours, because the lactic acid (pH ~4.5) gently denatures surface proteins and the calcium activates natural enzymes that tenderize the meat without turning it mushy like stronger acids would.timing12-24 hours
- ✓Replace 20-25% of the flour in your dredge with cornstarch because cornstarch contains no gluten-forming proteins and gelatinizes at a lower temperature than flour, creating a shatter-crisp crust instead of a bready one.ingredient20-25% cornstarch ratio
- ✓Double fry at two distinct temperatures—first at 325°F for 8-10 minutes to cook the chicken through gently, then rest 5 minutes, then flash fry at 375°F for 2-3 minutes to maximize Maillard browning and purge surface moisture for extra crunch.technique325°F then 375°F
- ✓Take the hot honey sauce off heat before it hits 250°F, since honey's fructose begins to scorch and turn bitter above this point, and toss the fried chicken in the sauce within 60 seconds of frying so the residual heat helps the sauce cling without steaming off the crust's crispness.timingunder 250°F, within 60 seconds
- ✓Salt the shredded cabbage for the slaw and let it sit for 10 minutes before mixing in the mayo, then squeeze out excess liquid, because osmosis draws out water that would otherwise dilute the dressing and make the sandwich soggy.technique10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Crispy Hot Honey Jalapeño Chicken Sandwich
Dive into flavor town with our Crispy Hot Honey Jalapeño Chicken Sandwich! This mouthwatering masterpiece features juicy fried chicken drizzled with a zesty hot honey sauce, topped with crunchy jalapeños for that perfect kick. Get ready to savor the sweet and spicy explosion with every delicious bite!
📝 Ingredients
Serves 6🥬Fresh Produce(8)
- 2 1/2 Cups Cabbage, finely shredded (600 ml)
- 1 Tbsp Cayenne Pepper (15 ml)
- 3/4 Cup English Cucumber, thinly sliced (180 ml)
- 3 Cloves Garlic, Sliced
- 3 Cloves Garlic
- 3 Jalapeños, thinly sliced
- 1 Jalapeño, thinly sliced
- 1 tbsp Lemon Juice (15 ml)
🥩Meat & Seafood(1)
- 6 Boneless, Skin-on Chicken thighs
🥛Dairy & Eggs(2)
- 6 Tbsp Salted Butter (84 g)
- 2 Cups Buttermilk (454 g)
🫙Pantry Staples(3)
- 2 Cups all purpose flour (250 g)
- 1 Cup Cornstarch (240 ml)
- 1/3 cup + 3 Tbsp Honey (79.9 ml)
🧂Spices & Seasonings(9)
- Freshly Coarse Black pepper, to taste
- 1 Tsp Coarse Black pepper (5 ml)
- 3 Tbsp fresh chopped Dill (45 ml)
- 1 Tbsp Garlic powder (15 ml)
- 1 Tbsp Onion powder (15 ml)
- 2 Tsp Paprika (10 ml)
- 2 Tsp Coarse salt (10 ml)
- Pinch Coarse salt
- Pinch Salt
🍯Sauces & Condiments(3)
- 1 1/2 Tbsp Your Favorite Hot Sauce (22.5 ml)
- Dash Hot Sauce
- 2/3 Cup Mayonnaise (160 ml)
📦Other(3)
- 2 Tsp MSG (Optional) (10 ml)optional
- 1 tsp Red chili flakes (5 ml)
- 3 Tbsp Spicy Mayo (45 ml)
👨🍳 Instructions
- 1
Start by deboning the chicken thighs.
- 2
For the marinade, mix buttermilk, hot sauce, cayenne pepper, black pepper, salt, onion powder, garlic powder, paprika, and optionally MSG. Let it marinate.
- 3
Prepare the flour mixture with flour, cornstarch, and the same seasonings.
- 4
Coat the chicken in the flour mixture.
- 5
Double fry the chicken until golden brown.
- 6
For the sauce, melt butter and sauté sliced garlic and jalapeños, then add honey and red chili flakes.
- 7
Prepare the slaw by mixing shredded cabbage, sliced cucumber, sliced jalapeño, dill, spicy mayo, salt, and lemon juice.
- 8
Toast the bread and spread spicy garlic mayonnaise on it.
- 9
Assemble the sandwich with fried chicken and slaw.
💡 Pro Tips
- ✓Marinate the deboned chicken thighs in buttermilk for at least 4 hours, ideally 12-24 hours, because the lactic acid (pH ~4.5) gently denatures surface proteins and the calcium activates natural enzymes that tenderize the meat without turning it mushy like stronger acids would.timing12-24 hours
- ✓Replace 20-25% of the flour in your dredge with cornstarch because cornstarch contains no gluten-forming proteins and gelatinizes at a lower temperature than flour, creating a shatter-crisp crust instead of a bready one.ingredient20-25% cornstarch ratio
- ✓Double fry at two distinct temperatures—first at 325°F for 8-10 minutes to cook the chicken through gently, then rest 5 minutes, then flash fry at 375°F for 2-3 minutes to maximize Maillard browning and purge surface moisture for extra crunch.technique325°F then 375°F
- ✓Take the hot honey sauce off heat before it hits 250°F, since honey's fructose begins to scorch and turn bitter above this point, and toss the fried chicken in the sauce within 60 seconds of frying so the residual heat helps the sauce cling without steaming off the crust's crispness.timingunder 250°F, within 60 seconds
- ✓Salt the shredded cabbage for the slaw and let it sit for 10 minutes before mixing in the mayo, then squeeze out excess liquid, because osmosis draws out water that would otherwise dilute the dressing and make the sandwich soggy.technique10 minutes