Sweet. Spicy. Crunchy. This hot honey chicken sandwich will make you loads of friends. I saved some time with this recipe by using prepackaged coleslaw mix. Because why chop carrots when you can spend that time with drinking a cold beer 😉
Ingredients:
Buttermilk Fried Chicken:
6 boneless chicken thighs
1 1/2 cups buttermilk
1/2 small onion, julienned
3 tablespoons hot sauce
2 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon paprika
1 teaspoon cayenne
1 teaspoon black pepper
1 tablespoon salt
Oil, for frying
Hot Honey:
1 cup honey
4 tablespoons butter
1/2 teaspoon cayenne powder
1/4 teaspoon crushed red pepper
Quick Coleslaw:
1 14oz coleslaw mix
1/4 cup red onion, finely chopped
3/4 cup mayonnaise
2 teaspoons granulated sugar
1 1/2 tablespoons white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Salt to taste
4 brioche buns, lightly toasted
Sliced pickles
Directions for fried chicken:
In a large bowl mix buttermilk, hot sauce onion and chicken. Give ingredients a quick stir. Cover bowl and refrigerate for at least 4 hours or overnight.
Mix flour, garlic, onion, paprika, cayenne, black pepper and salt in a large shallow dish.
Line a baking sheet with wax paper or parchment paper. Remove one piece of chicken from buttermilk shake any excess back into bowl. Dredge chicken in flour mixture until completely coated. Transfer to baking sheet. Repeated with remaining pieces. Let coated chicken rest for 20 minutes.
In a large heavy skillet heat oil to 350°. Working in small batches fry chicken until golden brown. About 7 minutes per side. Transfer chicken to a cooling rack or a baking sheet lined with paper towels.
Directions for coleslaw: Make before frying chicken
Combine mayonnaise, sugar, vinegar, garlic powder and black pepper in a large bowl. Mix until sugar dissolves. Fold in coleslaw mix and onions. Salt to taste. Cover and refrigerate.
Directions for hot honey:
Combine all four ingredients in a microwave safe bowl. Heat for 1 minute just to melt butter and soften honey. Set aside.
Assembly:
Brush chicken thighs with a generous amount of hot honey. Coat both sides. Place chicken thighs on brioche buns and top with coleslaw and sliced pickles. Now all you need is a cold pale ale and your all set!
