Description
Nothing beats biting into a spicy sweet fried chicken sandwich that balances crispy, juicy chicken with a kick of heat and a touch of sweetness that keeps you coming back for more. Your homemade version delivers that perfect contrast with tender chicken, a flavorful breading, and toppings that make each bite satisfying and crave-worthy.
Ingredients
Scale
Protein and Marinade:
- 2 chicken breasts
- 1 cup buttermilk
Breading and Seasonings:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Assembly and Toppings:
- 4 hamburger buns
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon hot sauce
- 1 cup leafy greens
Instructions
- Submerge your 2 chicken breasts in 1 cup of buttermilk and let them sit in the refrigerator for at least 1 hour so the meat becomes tender and flavorful.
- Combine 1 cup of all-purpose flour, 1 teaspoon of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a shallow bowl.
- Pour enough oil into a deep skillet to reach 2 inches up the sides and heat it to 350 degrees Fahrenheit.
- Remove each chicken breast from the buttermilk and coat it thoroughly in your flour mixture, pressing gently so the seasoning adheres to every surface.
- Carefully place the breaded chicken into your hot oil and fry for 12 to 15 minutes, turning halfway through, until the exterior turns deep golden brown and a meat thermometer reads 165 degrees Fahrenheit at the thickest part.
- Transfer your cooked chicken to a paper towel-lined plate to drain excess oil.
- Whisk together 1/2 cup of mayonnaise, 2 tablespoons of honey, and 1 tablespoon of hot sauce in a small bowl until the mixture is smooth and well combined.
- Spread the honey-hot sauce mixture evenly across the insides of your 4 hamburger buns.
- Layer one fried chicken breast on the bottom half of each bun and top with your leafy greens before closing the sandwich.
Notes
- Marinating chicken in buttermilk for at least an hour (or even overnight) keeps the meat tender and juicy while the acid helps break down the fibers.
- Pat your chicken completely dry before dredging it in the flour mixture, since excess moisture prevents the coating from crisping up properly.
- Keep your oil temperature steady at 350°F while frying—use a thermometer to check, because cooler oil makes the coating greasy and hotter oil burns the outside before cooking the inside through.
- The spicy-sweet sauce balances heat and sweetness, so taste it before assembling and adjust the hot sauce or honey based on whether you prefer more kick or more sweetness.
- For a dairy-free version, replace buttermilk with coconut milk or non-dairy yogurt mixed with lemon juice for the same tenderizing effect.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 670 kcal
- Sugar: 9 g
- Sodium: 1150 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg