Hot Honey Fried Chicken Sandwich with Ranch Dill Pickle Coleslaw
ID: adb65a2b...
A delicious, flavor-packed fried chicken sandwich featuring tender chicken breasts marinated overnight in a seasoned buttermilk brine and fried to crispy perfection in a cast iron skillet. The hot chicken is brushed with a sweet and spicy hot honey glaze and served on toasted brioche buns with creamy, tangy ranch dill pickle coleslaw.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Pound chicken breasts and marinate in buttermilk, hot sauce, pickle juice, and seasonings overnight. → Make the ranch dill pickle coleslaw and chill in the refrigerator. → Dredge marinated chicken in seasoned flour mixed with cornstarch and let rest for 20-30 minutes. → Pan-fry chicken in 350°F oil until internal temperature reaches 170°F, toast buns, and warm the hot honey sauce. → Brush fried chicken with hot honey glaze and assemble on toasted buns with coleslaw.
Cooking Steps
Brief Cooking Order
Pound chicken breasts and marinate in buttermilk, hot sauce, pickle juice, and seasonings overnight. → Make the ranch dill pickle coleslaw and chill in the refrigerator. → Dredge marinated chicken in seasoned flour mixed with cornstarch and let rest for 20-30 minutes. → Pan-fry chicken in 350°F oil until internal temperature reaches 170°F, toast buns, and warm the hot honey sauce. → Brush fried chicken with hot honey glaze and assemble on toasted buns with coleslaw.
Introduction
A delicious, flavor-packed fried chicken sandwich featuring tender chicken breasts marinated overnight in a seasoned buttermilk brine and fried to crispy perfection in a cast iron skillet. The hot chicken is brushed with a sweet and spicy hot honey glaze and served on toasted brioche buns with creamy, tangy ranch dill pickle coleslaw.
Step 1
Place chicken breasts in a Ziploc bag and pound them to a uniform thickness with a meat mallet.
Step 2
Whisk together buttermilk, eggs, dill pickle juice, Fireshire W Sauce, hot sauce, Cajun Creole Garlic Butter Rub, and Beef Rub in a measuring container until thoroughly blended.
Step 3
Layer the pounded chicken breasts in a bowl, pour the marinade over them to coat completely, seal with a lid, and refrigerate overnight (about 24 hours).
Step 4
In a bowl, mix angel hair coleslaw cabbage, Garlic Jalapeño Rub, mayonnaise, white distilled vinegar, dill pickle juice, chopped dill pickle slices, ranch seasoning, and celery salt. Cover and chill in the refrigerator for at least 1 hour.
Step 5
In a shallow pan, whisk together all-purpose flour, Beef Rub, Cajun Creole Garlic Butter Rub, black pepper, smoked paprika, Garlic Jalapeño Rub, and cornstarch to create the seasoned dredge.
Ingredients List
Important Notes
Marinating the chicken in buttermilk and pickle juice brine for 24 hours makes a substantial difference in tenderness and flavor.
Letting the battered chicken sit on a wire rack for 20-30 minutes before frying allows the flour coating to hydrate and adhere firmly without sloughing off in the hot oil.
Do not overcrowd the skillet while frying; fry in batches to keep the oil temperature consistently around 350°F.
Pan frying in a cast iron skillet creates dark, flavorful crust spots from direct contact with the pan bottom, which adds classic rustic fried chicken flavor.
Cornstarch added to the all-purpose flour dredge gives the fried coating extra crispiness.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...