Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Chipotle Fried Chicken Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 30 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American

Description

This Honey Chipotle Fried Chicken Sandwich features crispy fried chicken thighs coated in a sweet and smoky honey chipotle sauce, topped with a zesty Cajun lemon dill aioli slaw and dill pickle chips, all served on toasted brioche or potato buns. The combination of spicy, sweet, and tangy flavors makes this sandwich a flavorful and satisfying meal.

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
  • 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)

Cajun Lemon Dill Aioli Slaw

  • 2 heaping cups store-bought, tri-color coleslaw mix
  • 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)

Fried Chicken

  • 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
  • 4 brioche or potato buns, halved & lightly toasted
  • Dill pickle chips, for serving

Instructions

  1. Make Honey Chipotle Sauce: Combine chipotle peppers in adobo sauce, honey, brown sugar, soy sauce, mayonnaise, garlic paste, lemon zest and juice, Creole Cajun seasoning, chopped dill, and optional red pepper flakes in a food processor or blender. Blend until smooth. Store in an airtight container until ready to use.
  2. Prepare Cajun Lemon Dill Aioli Slaw: In a large bowl, mix tri-color coleslaw mix with mayonnaise, garlic paste, lemon zest and juice, Creole Cajun seasoning, freshly chopped dill, and optional red pepper flakes. Toss until slaw is evenly coated. Refrigerate until ready to assemble the sandwich.
  3. Season Chicken: Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon ground white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.
  4. Marinate Chicken: Place seasoned chicken thighs in a bowl with whole buttermilk and dill pickle juice (if using). Cover and marinate for at least 3 hours or overnight in the refrigerator for best flavor and tenderness.
  5. Prepare Flour Dredge: In a shallow dish, combine all-purpose flour with the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Whisk together until evenly mixed.
  6. Heat Oil: Pour enough vegetable or peanut oil into a heavy-bottomed pot to reach about 2-3 inches deep. Heat the oil to between 350°F and 370°F, monitoring with a thermometer to keep temperature consistent.
  7. Dredge Chicken: Remove each marinated chicken thigh from the buttermilk mixture, letting excess drip off. Thoroughly coat each piece in the seasoned flour mixture, pressing lightly to adhere. Shake off any excess flour. Arrange coated chicken on a baking sheet while prepping further pieces.
  8. Fry Chicken: Carefully add chicken thighs in batches to the hot oil, being careful not to overcrowd the pot. Fry each batch for 5-7 minutes until golden brown and crispy, turning as needed. Use a thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
  9. Drain Chicken: Remove fried chicken from oil and place on a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
  10. Coat Chicken with Sauce: While chicken is still warm, generously coat each piece with the prepared honey chipotle sauce, ensuring full coverage.
  11. Assemble Sandwich: Place sauced fried chicken thighs onto the bottom halves of toasted brioche or potato buns. Top each with a generous scoop of the Cajun lemon dill aioli slaw and several dill pickle chips. Cover with the top bun halves.
  12. Serve: Serve sandwiches immediately to enjoy the full contrast of crispy, saucy, and tangy flavors.

Notes

  • For best flavor and tenderness, marinate chicken overnight if possible.
  • Maintain oil temperature between 350°F and 370°F for perfectly crispy fried chicken.
  • Use a thermometer to ensure chicken is cooked through to 165°F internal temperature.
  • The honey chipotle sauce can be made ahead and stored refrigerated in an airtight container for up to 5 days.
  • If you prefer a spicier sauce, increase chipotle peppers or add more red pepper flakes.
  • Substitute gluten-free flour blend to make this recipe gluten-free if desired.
  • Adjust heat level by omitting or reducing the optional red pepper flakes in both sauce and slaw.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aswoonfulofsugar.com/honey-chipotle-fried-chicken-sandwich-recipe/