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- 4 boneless, skinless chicken thighs - 1 cup buttermilk - 1 tablespoon hot sauce - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Vegetable oil for frying The chicken thighs are juicy and flavorful. I love using thighs instead of breasts. They stay moist during cooking. The buttermilk adds a nice tang. The hot sauce gives a kick that you will enjoy. The seasoning blend brings out the best in the chicken. Paprika adds color and a hint of smoke. Garlic and onion powders boost the flavor without being too strong. Salt and pepper are must-haves for taste. - 4 brioche buns - 1 cup shredded lettuce - 1 tomato, sliced - 1/4 cup hot honey (store-bought or homemade) Brioche buns are soft and slightly sweet. They hold up well with the crispy chicken. Fresh lettuce adds crunch and color. Sliced tomato gives a juicy bite. Hot honey ties it all together with sweetness and heat. - Suggestions for homemade hot honey - Alternative toppings You can easily make hot honey at home. Just mix honey with your favorite hot sauce. Try adding garlic or spices for extra flavor. For toppings, consider pickles or avocado. They can add a nice twist to your sandwich. First, you need to make the marinade. In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce. This mix adds flavor and keeps the chicken juicy. Next, add the 4 boneless, skinless chicken thighs to the bowl. Make sure they are fully covered. Cover the bowl with plastic wrap and put it in the fridge. For the best taste, let them marinate for at least 1 hour. If you can, marinate overnight for even more flavor. Now it’s time for the coating. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. This blend will give your chicken a nice crunch and flavor. When you are ready, take the chicken out of the marinade. Let the extra buttermilk drip off. Then, dredge each thigh in the flour mix. Make sure they are fully coated. This step is key to achieving that crispy texture. Set up your frying station. Heat vegetable oil in a deep skillet over medium heat. You want the oil to reach 350°F (175°C). This is the perfect temperature for frying. Carefully add the coated chicken thighs to the hot oil. Fry them for about 6-8 minutes on each side. They should turn golden brown. The chicken is ready when it reaches an internal temperature of 165°F (75°C). While the chicken cooks, prep the brioche buns. In another skillet, lightly toast the buns until they are golden brown. This adds a nice crunch and helps hold everything together. Keep an eye on the timing. You want the buns ready just as the chicken finishes frying. Now for the fun part! Start by spreading a good drizzle of hot honey on the bottom half of each bun. This adds sweetness and a bit of spice. Next, layer on the crispy chicken. Top it with shredded lettuce and a slice of tomato. Finish with another drizzle of hot honey before placing the top bun on. For a great presentation, serve the sandwiches on a wooden board. Add extra hot honey on the side for drizzling, and a few pickles for garnish. Enjoy your delicious creation! To get that perfect crunch, fry your chicken at 350°F (175°C). Use a deep skillet for even cooking. Make sure to keep the oil at the right temperature. If it’s too low, the chicken may soak up oil. If it’s too hot, it may burn. Use a thermometer to check. Fry each piece for 6-8 minutes on each side. This ensures a crispy outside and juicy inside. Marinate the chicken for at least one hour, but overnight is best. This lets the flavors soak in. You can adjust the spice level by adding more hot sauce to the marinade or using a spicier sauce. Feel free to add extra spices to the flour mix if you want more heat. I love adding a pinch of cayenne for an extra kick. Pair your hot honey chicken sandwich with crispy fries or a fresh salad. Coleslaw adds a nice crunch too. For drinks, sweet tea or lemonade balances the spicy flavor. You can also serve it with a light beer. Enjoy your meal with friends and family for the best experience! {{image_2}} To make your hot honey crispy chicken even spicier, add more heat to the chicken or sauce. You can mix in extra hot sauce when marinating the chicken. If you crave something bolder, try using different hot sauces. A favorite of mine is sriracha. It gives a nice kick and blends well with honey. If you're looking for healthier options, consider baking the chicken instead of frying. This method cuts down on oil and fat. For a gluten-free choice, swap all-purpose flour with almond flour or gluten-free breadcrumbs. Both work great and keep the crunch. Get creative with how you serve these sandwiches! You can make wraps instead of sandwiches. Just use large tortillas and fill them with the same ingredients. Sliders are another fun option for parties or gatherings. These bite-sized versions let everyone enjoy the hot honey goodness! To keep your leftover chicken fresh, store it in an airtight container. Place it in the fridge right after it cools down. This helps lock in flavor. The chicken will stay good for up to three days. To reheat, place the chicken on a baking sheet. Heat it in the oven at 350°F (175°C) for about 10-15 minutes. This keeps the chicken crispy and warm. You can also use a microwave, but it may soften the crust. For longer storage, you can freeze the chicken. First, let the chicken cool completely. Wrap each piece tightly in plastic wrap or foil. Then, place the wrapped chicken in a freezer bag. This helps prevent freezer burn. To thaw, move the chicken to the fridge overnight. For a quick option, you can use the microwave’s defrost setting. After thawing, reheat in the oven like before for best texture. The cooked chicken should be eaten within three days in the fridge. If frozen, it will last for up to three months. Check for spoilage by looking for unusual colors or smells. If the chicken feels slimy or sticky, it’s best to discard it. Always trust your senses to ensure safety. To make hot honey, mix honey with hot sauce. Use a ratio of 3 parts honey to 1 part hot sauce. Heat the mixture in a saucepan over low heat until warm. Stir until combined. This simple blend adds a sweet kick to your dishes. Yes, you can use chicken breasts. Breasts are leaner but may be less juicy. Thighs offer more flavor and moisture. If you prefer a drier texture, breasts work well. Just adjust cooking time to ensure thorough cooking. If you lack buttermilk, use milk and vinegar. Combine 1 cup of milk with 1 tablespoon of vinegar. Let it sit for 5 minutes to thicken. This mix works great as a substitute in your marinade. A hot honey crispy chicken sandwich has about 600-700 calories. This estimate includes the chicken, bun, and toppings. Calories may vary based on portion sizes and the specific ingredients used. You can prep parts ahead of time. Marinate the chicken overnight for better flavor. You can also coat the chicken with flour earlier. Just store it in the fridge until ready to fry. Assemble the sandwiches just before serving for best taste. This blog gave you all you need for hot honey crispy chicken sandwiches. We covered ingredients, including chicken, buns, and toppings. The step-by-step instructions made cooking easy. You learned tips for flavor and crunch, plus variations for different tastes. I shared how to store leftovers and answered common questions. Try making these sandwiches at home. They are sure to impress your family and friends. Enjoy the process and have fun with flavors!

Hot Honey Crispy Chicken Sandwiches

Satisfy your cravings with this irresistible hot honey crispy chicken sandwich recipe! Juicy chicken thighs marinated in buttermilk and hot sauce, perfectly fried until golden, then layered with fresh lettuce and sliced tomato, finished with a drizzle of sweet and spicy hot honey on a warm brioche bun. Explore the step-by-step guide and elevate your cooking game. Click to discover how to make these delicious sandwiches today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup buttermilk

1 tablespoon hot sauce

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Vegetable oil for frying

4 brioche buns

1 cup shredded lettuce

1 tomato, sliced

1/4 cup hot honey (store-bought or homemade)

Instructions
 

In a mixing bowl, combine buttermilk and hot sauce, then immerse the chicken thighs in this marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

    In another bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.

      Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).

        Remove the chicken from the marinade, allowing excess to drip off, and dredge each thigh in the seasoned flour mixture, ensuring they are fully coated.

          Carefully place the coated chicken into the hot oil. Fry for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

            While the chicken is frying, lightly toast the brioche buns in a separate skillet until golden brown.

              Once the chicken is cooked, place it on a paper towel-lined plate to drain excess oil.

                To assemble the sandwiches, spread a generous drizzle of hot honey on the bottom half of each brioche bun.

                  Layer each sandwich with crispy chicken, shredded lettuce, and a slice of tomato, then drizzle more hot honey on top before closing with the bun lid.

                    Serve the sandwiches immediately while hot and crispy.

                      Prep Time: 1 hour | Total Time: 1 hour 30 min | Servings: 4

                        Presentation Tips: Serve the sandwiches on a wooden board, with extra hot honey on the side for drizzling and a few pickles for garnish.