Description
Experience a symphony of flavors with this Honey Chipotle Fried Chicken Sandwich. Crispy, golden-brown chicken thighs, coated in a sweet and spicy honey chipotle sauce, are layered with a tangy Cajun lemon dill aioli slaw and dill pickles. A truly irresistible sandwich experience.
Ingredients
Units
Scale
For the 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
For the Cajun Lemon Dill Aioli Slaw:
- 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)
- 2 heaping cups store-bought, tri-color coleslaw mix
For the Fried Chicken & Sandwich Assembly:
- 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
For the Honey Chipotle Sauce:
- Blend Ingredients:
- Combine all ingredients in a food processor or blender.
- Blend until smooth.
- Store in an airtight container.
For the Cajun Lemon Dill Aioli Slaw:
- Combine Ingredients:
- Mix all ingredients in a large bowl.
- Toss until slaw is coated.
- Refrigerate until ready to use.
For the Fried Chicken:
- Season Chicken:
- Pat chicken dry.
- Season with 1 teaspoon salt and garlic powder, 1/2 teaspoon white pepper, onion powder, and paprika.
- Marinate Chicken:
- Place chicken in a bowl with buttermilk and pickle juice (if using).
- Marinate for at least 3 hours or overnight.
- Prepare Flour Dredge:
- Combine flour and remaining seasonings in a shallow dish.
- Whisk to combine.
- Heat Oil:
- Heat oil to 350-370°F in a heavy-bottomed pot.
- Dredge Chicken:
- Coat chicken in flour mixture, shake off excess.
- Place on a baking sheet.
- Fry Chicken:
- Fry chicken in batches until golden brown and crispy, 5-7 minutes.
- Ensure chicken reaches 165°F.
- Place on a wire rack.
- Sauce Chicken:
- Coat fried chicken with honey chipotle sauce.
- Assemble Sandwich:
- Place sauced chicken on a toasted bun.
- Top with slaw and dill pickle chips.
- Serve immediately.
Notes
- Read the blog post for additional tips and tricks.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 25g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
