Description
This Honey Chipotle Fried Chicken Sandwich offers a perfect blend of sweet, smoky, and spicy flavors, featuring crispy fried chicken thighs coated in a honey chipotle glaze. Paired with zesty coleslaw and creamy dill mayo on toasted brioche buns, it’s a flavorful and satisfying sandwich that combines a delightful crunch with a hint of heat.
Ingredients
Scale
Honey Chipotle Sauce
- 1 (7.5 ounce) can chipotle peppers in adobo sauce
- 1/2 cup pure honey
- 1/4 cup light or dark packed brown sugar
- 1/4 cup low-sodium soy sauce
Dill Mayonnaise
- 1/2 cup full-fat mayonnaise
- 1 tablespoon garlic paste or minced garlic
- Zest and juice of 1 small lemon
- 1 teaspoon Creole Cajun Seasoning
- 2 tablespoons freshly chopped dill
- 1/4 teaspoon red pepper flakes (optional)
Coleslaw
- 2 heaping cups store-bought, tri-color coleslaw mix
Chicken and Coating
- 4 boneless, skinless chicken thighs
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 teaspoon ground white pepper, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon smoked paprika, divided
- 1 cup whole buttermilk
- 2 tablespoons dill pickle juice (optional)
- 1 cup all-purpose flour
- Vegetable or peanut oil, for frying
Sandwich Assembly
- 4 brioche or potato buns, halved & lightly toasted
- Dill pickle chips, for serving
Instructions
- Prepare the Honey Chipotle Sauce: In a blender or food processor, combine the chipotle peppers in adobo sauce, pure honey, brown sugar, and low-sodium soy sauce. Blend until smooth. Set aside to use as a glaze for the chicken.
- Make the Dill Mayonnaise: In a small bowl, mix together the mayonnaise, garlic paste, lemon zest and juice, Creole Cajun seasoning, chopped dill, and red pepper flakes if using. Stir well to combine and refrigerate until ready to use.
- Season and Marinate Chicken: In a bowl, whisk together buttermilk, dill pickle juice (if using), 1 teaspoon kosher salt, 1 teaspoon garlic powder, 2/3 teaspoon white pepper, 2/3 teaspoon onion powder, and 2/3 teaspoon smoked paprika. Add the chicken thighs and ensure they’re fully submerged. Cover and refrigerate for at least 20 minutes to tenderize and flavor the chicken.
- Prepare the Dry Coating: In a shallow dish, combine all-purpose flour with the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/3 teaspoon white pepper, 1/3 teaspoon onion powder, and 1/3 teaspoon smoked paprika. Mix well to evenly distribute the seasonings.
- Coat the Chicken: Remove each piece of chicken from the buttermilk marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing lightly to create a thick coating. Set aside on a plate.
- Heat the Oil: In a deep skillet or frying pan, pour enough vegetable or peanut oil to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C), suitable for frying.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for about 4-5 minutes per side or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Use a thermometer for accuracy. Drain on paper towels to remove excess oil.
- Glaze the Chicken: While still warm, brush the fried chicken generously with the prepared honey chipotle sauce to coat. This adds a sweet, smoky, and spicy glaze that complements the savory fried chicken.
- Prepare the Coleslaw: Toss the tri-color coleslaw mix with a little of the dill mayonnaise prepared earlier to lightly coat. Set aside without overdressing to maintain crunch.
- Assemble the Sandwiches: Spread a layer of dill mayonnaise on the bottom half of the toasted brioche buns. Add a handful of the dressed coleslaw, then place a glazed fried chicken thigh on top. Finish with dill pickle chips and the top bun. Serve immediately for best texture and flavor.
Notes
- For extra heat, leave some chipotle peppers in small pieces in the sauce.
- Using dill pickle juice in the marinade tenderizes the chicken and adds subtle tanginess.
- Make sure oil temperature is consistent to ensure crispy chicken without burning.
- Can substitute chicken thighs with chicken breasts, but thighs stay juicier and more flavorful.
- Leftover honey chipotle sauce can be refrigerated and used as a dipping sauce or glaze for other dishes.
