Description
This Jalapeño Honey Drenched Crispy Fried Chicken Sandwich features juicy, marinated chicken thighs fried to golden perfection and topped with a spicy-sweet jalapeño honey drizzle. Served on toasted brioche buns with pepper jack cheese, shredded lettuce, pickles, and optional mayo or spicy aioli, this sandwich perfectly balances heat and sweetness for a deliciously satisfying meal.
Ingredients
Scale
For the chicken:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups all-purpose flour
- Vegetable oil (for frying)
For the jalapeño honey:
- ½ cup honey
- 1–2 fresh jalapeños, thinly sliced
- 1 tablespoon apple cider vinegar
- Pinch of salt
For the sandwich:
- 4 brioche buns, toasted
- 4 slices pepper jack cheese
- 1 cup shredded lettuce
- 4–8 pickle slices
- Mayo or spicy aioli (optional)
Instructions
- Marinate the chicken: In a large bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken thighs to the mixture and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor and tenderness.
- Prepare the coating: In a shallow dish, add the all-purpose flour and season lightly with salt and pepper. Remove the chicken thighs from the marinade, allowing excess liquid to drip off, then dredge each piece thoroughly in the flour, pressing to create a thick, even coating.
- Fry the chicken: Heat 1 to 2 inches of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C). Carefully fry the coated chicken thighs in batches to avoid overcrowding, cooking each side for 4 to 5 minutes or until golden brown and cooked through (internal temperature should reach 165°F). Transfer the fried chicken to a wire rack or paper towels to drain excess oil.
- Make the jalapeño honey: In a small saucepan, combine honey, thinly sliced jalapeños, apple cider vinegar, and a pinch of salt. Heat over low heat for 3 to 5 minutes to infuse the flavors. Remove from heat and let cool slightly before serving.
- Assemble the sandwiches: If desired, spread mayonnaise or spicy aioli on the toasted brioche buns. Place one piece of crispy fried chicken on each bottom bun. Top each with a slice of pepper jack cheese, shredded lettuce, pickles, and a generous spoonful of the jalapeño honey. Close the sandwich with the top bun and serve immediately while hot and flavorful.
Notes
- Chicken breasts can be substituted, but thighs remain juicier and more flavorful.
- Add hot sauce to the marinade or increase jalapeños in the honey for extra heat.
- This sandwich pairs wonderfully with sweet potato fries or a fresh slaw to balance the flavors.
