Spicy Honey-Glazed Chicken Sandwich Recipe

Hot Honey Chicken Sandwich

Chicken & Marinade

• 4-6 – Large Chicken Thighs
• 1 Cup (250ml) – Buttermilk
• ½ Cup (125ml) – Frank’s Hot Sauce
• Salt & Pepper

Flour & Seasoning

• 1 Cup (100g) – Plain (All Purpose) Flour
• ½ Cup (50g) – Corn Flour or Starch
• 1 tsp (3g) – Onion Powder
• 1 tsp (3g) – Garlic Powder
• 2 tsp (6g) – Smoked Paprika
• ½ tsp (1g) – Chilli Powder
• Salt & Pepper

Hot Honey Sauce

• ½ Cup. (125ml) – Frank’s Hot Sauce
• ¼ Cup (80g) – Honey
• ⅓ Cup (115g) – Unsalted Butter
• 1 tsp (3g) – Onion Powder
• 1 tsp (3g) – Garlic Powder
• Salt & Pepper

Remaining Ingredients

• Burger Buns
• Pickles
• Neutral Oil For Frying

Ranch Sauce

• ½ Cup (100g) – Mayonnaise
• 1 ½ Tbsp (25g) – Sour Cream
• ¼ Cup ( 60ml) – Buttermilk
• 1 tsp (2.5g) – Onion Powder
• 1 tsp (2.5g) – Garlic Powder
• 1 tsp (1g) – Dried Dill
• 1 tsp (1g) – Dried Parsley
• 1 tsp (2g) – Dried Chives
• Seasoning To Taste

Pickles

• 1 – Lebanese Cucumber
• 8g (0.2oz) – Fresh Dill
• ½ Cup (125ml) – Cold Water
• ½ Cup (125ml) – White Vinegar
• 2 Tbsp (20g) – White Sugar
• 1 tsp (5g) – Sea Salt Flakes

• Place the chicken thighs in a bowl and pour over buttermilk, Frank’s hot sauce, salt, and pepper. Mix to coat and marinate for at least 4 hours, up to 48 hours for deeper flavor.
• In a separate bowl, combine the flour, corn starch, and seasonings. Mix well and set aside.
• Whisk together the ranch ingredients, chill in the fridge and adjust seasoning to taste.
• For the hot honey sauce, combine the hot sauce, honey, butter, onion and garlic powders in a saucepan over medium heat. Whisk until the butter melts, then remove from the heat and keep warm.
• Heat a deep, high-rimmed pan with enough neutral oil to fill it halfway. Heat to roughly 180°C / 350°F for frying.
• Remove the chicken from the buttermilk, dredge thoroughly in the seasoned flour, shaking off excess. For an extra-crisp crust double-coat the pieces. Fry in batches for 10–12 minutes or until golden and cooked through. Drain briefly on a rack or paper towel.
• Toss the hot cooked chicken in the warm hot honey sauce until evenly coated.
• Toast the buns to your preference. Spread ranch sauce on both top and bottom buns, add the coated chicken, top with pickles, and close the sandwich. Serve immediately.

Pickle Method

• Place the brine ingredients in a saucepan and bring to a boil, then remove from heat.
• Pack cucumber, garlic, and dill into a clean jar, pour over the hot brine, seal, and refrigerate. Pickles will keep for several weeks and add a bright contrast to the sandwich.