Hot Honey Chicken Sando


 

You know what’s hot? Our local version of the Nashville Hot Honey Chicken Sandwich! If you are a fan of fried chicken and spice with a hint of sweet and crunch – you are going to LOVE what Haley has put together for us!

Get set…go!

First up: you need these things for this recipe – so go to your fridge/pantry and grab:
3 eggs, 2% milk, hot sauce of your choice (I used Frank's Red Hot), bread and butter pickles, cayenne, paprika, boneless skinless chicken thighs, flour, chili powder, garlic powder, dried oregano, turmeric, Kinghaven Farms Premium Raw Honey, BBQ sauce of your choosing (I used Bullseye original), Sriracha hot sauce, vegetable or canola oil, burger buns, iceberg lettuce, Mayonnaise, garlic, sour cream, lemon, Cajun spice, green onions


First make your marinade/batter. In a shallow dish, combine then whisk together:

  • 3 eggs
  • 1 cup 2% milk
  • 3-4 hearty dashes hot sauce
  • ¼ up pickle juice from jar of bread and butter pickles
  • 1 tsp cayenne

Once whisked – submerge chicken and let marinate for at least 20 minutes

While chicken is marinating, make your flour coating: (this is enough for 6 thighs)

  • 2.5 cups flour
  • 1 tbsp chili powder
  • 2 tbsp garlic powder
  • 1.5 paprika
  • 1 tsp cayenne
  • 1.5 tsp oregano
  • ½ tsp turmeric
  • Salt and pepper

Stir together and set aside

Now make your hot honey glaze. In a bowl stir together:

  • 1 cup honey
  • 3 tbsp BBQ sauce
  • 2 tbsp Sriracha

Now make your garlic aioli:

In a small bowl combine

  • 2 tbsp mayo
  • 2 tbsp sour cream
  • 1 large garlic clove, minced
  • 1 tbsp lemon juice
  • Dash paprika
  • Dash Cajun seasoning
  • Dash franks red hot sauce
  • Thinly sliced green onion

Now assemble chicken.

Take your chicken out of the batter, coat in flour mixture, back in batter, then back in flour mix. Set each piece aside on a plate and let sit for 15 minutes.

While coated chicken is resting, heat 4 inches of oil in a cast iron skillet on high heat.

Once oil is hot and shimmering, place chicken in oil 4-5 minutes, then flip in skillet and dry 4-5 minutes more.

Remove with tongs to paper towel lined plates and immediately brush with the hot honey mixture.

Now assemble sandwiches:

On bottom and top buns, spread garlic aioli, then put shredded iceberg lettuce on bottom, piece of chicken, then 3-4 bread and butter pickles

Haley Do’s:

  • for gluten free guests, feel free to use almond or gluten free flour and skip the bun. Alternate plating is to serve atop a swipe of the aioli, shredded lettuce and put a few pickles on plate
  • feel free to adjust for preferred heat – remember you can always make it hotter by adding more hot sauce – not the other way around!
  • to make two-bite size sliders for game-day, cocktail party, or an outdoor picnic, simply cut thighs in half and buy slider buns
  • serve with potato wedges – as they also are perfect for dipping in that extra aioli!

Haley Don’ts:

  • do not skip extra coating – they will seem thick, but you want that extra crunch trust me!
  • don’t use anything other than cast iron. Do not.
  • do not forget that your hot honey glaze should be room temp – if you have stored honey in fridge simply heat in a small saucepan, so sauce is well combined
  • don’t use your nice linens – this is a paper towel kind of meal, and you will need extras!

 

Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.  What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot. Follow Haley on Instagram @o_4forksake 

 

 


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