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Honey Chipotle Fried Chicken Sandwich Recipe

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4.1 from 34 reviews

  • Author: admin
  • Total Time: 30 minutes plus at least 3 hours marinating
  • Yield: 4 servings 1x

Description

This Honey Chipotle Fried Chicken Sandwich combines spicy, smoky chipotle peppers with sweet honey in a crispy fried chicken thigh sandwich layered with a zesty Cajun lemon dill aioli slaw. The bold flavors, creamy sauce, and tangy pickles atop a soft toasted brioche bun make for an irresistible, flavorful meal that comes together in just 30 minutes plus marinating time.

Ingredients

Scale

Honey Chipotle Sauce

  • 1 (7.5 ounce) can chipotle peppers in adobo sauce
  • 1/2 cup pure honey
  • 1/4 cup light or dark packed brown sugar
  • 1/4 cup low-sodium soy sauce

Cajun Lemon Dill Aioli Slaw

  • 1/2 cup full-fat mayonnaise
  • 1 tablespoon garlic paste or minced garlic
  • Zest and juice of 1 small lemon
  • 1 teaspoon Creole Cajun Seasoning
  • 2 tablespoons freshly chopped dill
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 heaping cups store-bought tri-color coleslaw mix

Fried Chicken

  • 4 boneless, skinless chicken thighs
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons garlic powder, divided
  • 1 teaspoon ground white pepper, divided
  • 1 teaspoon onion powder, divided
  • 1 teaspoon smoked paprika, divided
  • 1 cup whole buttermilk
  • 2 tablespoons dill pickle juice (optional)
  • 1 cup all-purpose flour
  • Vegetable or peanut oil, for frying

To Assemble

  • 4 brioche or potato buns, halved and lightly toasted
  • Dill pickle chips, for serving

Instructions

  1. Prepare Honey Chipotle Sauce: Combine the chipotle peppers in adobo sauce, honey, brown sugar, and soy sauce in a food processor or blender. Blend until the mixture is smooth and well combined. Transfer the sauce into an airtight container and set aside.
  2. Make Cajun Lemon Dill Aioli Slaw: In a large bowl, mix the mayonnaise, garlic paste, lemon zest and juice, Creole Cajun seasoning, chopped dill, red pepper flakes (if using), and tri-color coleslaw mix. Toss thoroughly to coat the slaw evenly. Cover and refrigerate until ready to use.
  3. Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon ground white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.
  4. Marinate the Chicken: Place the seasoned chicken thighs in a bowl and cover with the buttermilk and optional dill pickle juice. Refrigerate and marinate for at least 3 hours, preferably overnight, to tenderize and flavor the meat.
  5. Prepare Flour Dredge: In a shallow dish, whisk together the all-purpose flour with the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Mix well.
  6. Heat Oil for Frying: Pour vegetable or peanut oil into a heavy-bottomed pot and heat it to 350-370°F (175-188°C). Use a thermometer to maintain a steady temperature for crispy frying results.
  7. Dredge and Fry the Chicken: Remove each chicken thigh from the buttermilk marinade, allowing excess to drip off, then coat thoroughly in the seasoned flour mixture. Shake off any excess flour and place the coated chicken on a baking sheet. Fry the chicken thighs in batches in the hot oil for 5-7 minutes per side or until golden brown and an internal temperature of 165°F (74°C) is reached.
  8. Drain and Sauce the Chicken: Using tongs, transfer the fried chicken to a wire rack to drain excess oil. Immediately brush or spoon the honey chipotle sauce generously over each piece while still hot.
  9. Assemble the Sandwich: Place each sauced fried chicken thigh on the bottom half of a toasted brioche or potato bun. Top with a generous helping of the Cajun lemon dill aioli slaw and dill pickle chips. Cover with the top bun.
  10. Serve: Serve the sandwiches immediately while warm and enjoy the combination of spicy, sweet, tangy, and crispy flavors.

Notes

  • Marinating the chicken overnight intensifies flavor and tenderness.
  • Use a thermometer when frying to maintain proper oil temperature and prevent greasy chicken.
  • Substitute chipotle peppers with chipotle powder if fresh peppers are unavailable, adjusting the quantity to taste.
  • The dill pickle juice in the marinade is optional but adds a great tangy depth.
  • For extra heat, add more red pepper flakes in the slaw or sauce.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American

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Find it online: https://jonschelanderpugh.com/honey-chipotle-fried-chicken-sandwich-recipe/