HOT HONEY CRISPY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
- For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
- Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
- Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
- For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.
FRIED CHICKEN SANDWICH
Steps:
- For the chicken: Stir together the buttermilk and hot sauce in a large bowl. Add the chicken and turn to coat. Cover and marinate overnight in the refrigerator.
- Fill a large, heavy pot with oil to a depth of 3 inches. Heat the oil to 320 degrees F on a deep-frying thermometer.
- Place the Prepared Dredge in a shallow bowl. Lift the chicken thighs out of the marinade, letting the excess drip back into the bowl, then toss in the Dredge, pressing so it adheres. Fry until the thighs reach an internal temperature of 160 degrees F, about 14 minutes.
- For the slaw: Whisk together the honey, mustard and vinegar in a bowl. Add the cabbage, red onion, jalapenos, parsley and some salt and pepper, and toss.
- Assembly: Toast the brioche buns on the cut side. Spread some mayo on the bottom buns, then top with slaw and a piece of fried chicken. Top the chicken with more slaw and spread mayo on the top buns. Enjoy.
- Combine all ingredients in a bowl and mix thoroughly.
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.
Provided by Tejal Rao
Categories dinner, lunch, poultry, sandwiches, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
- Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
- Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
- Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
- Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
- Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
- In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
- Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.
FRIED CHICKEN SANDWICH
These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g
FRIED CHICKEN SANDWICH WITH HOT HONEY
Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fried Chicken:.
- In a shallow baking dish whisk together flour, paprika, salt and pepper.
- Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
- In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
- Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
- Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
- Hot Honey:.
- In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
FRIED CHICKEN SANDWICH
Make and share this Fried Chicken Sandwich recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Chicken: Mix salt, sugar and baking powder in a small bowl. Season chicken all over with salt mixture (you won't need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
- Seasoned Mayonnaise: Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds and pepper; season with salt.
- Assembly: Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 2 Tbsp. table salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using) and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece thigh at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
- Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
- Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5-8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
- Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.
- Mix 1 Tbsp. pickle brine into 2 Tbsp. Of the seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw and more hot sauce, if desired.
Nutrition Facts : Calories 690.9, Fat 27.7, SaturatedFat 10.9, Cholesterol 150.8, Sodium 5960.4, Carbohydrate 79.2, Fiber 4.7, Sugar 9.1, Protein 30.7
More about "fried chicken sandwich with hot honey recipes"
NASHVILLE HOT! SPICY FRIED CHICKEN SANDWICH RECIPE
From foodchannel.com
OVEN FRIED SOUTHERN HOT HONEY CHICKEN. - HALF BAKED …
From halfbakedharvest.com
HOT HONEY FRIED CHICKEN SANDWICHES - AMERICAN LIFESTYLE
From americanlifestylemag.com
Estimated Reading Time 3 mins
HOT HONEY CHICKEN SANDWICH - FLICK OF THE WHISK
From flickofthewhisk.com
OVEN-FRIED HOT HONEY CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HONEY FRIED CHICKEN SANDWICHES - A PERFECT FEAST
From aperfectfeast.com
OUR 8 BEST FRIED CHICKEN SANDWICH RECIPES | ALLRECIPES
From allrecipes.com
[HOMEMADE] FRIED CHICKEN SANDWICH WITH HOT HONEY …
From reddit.com
ADDICTIVE SPICY CHICKEN SANDWICHES (W/ HOT HONEY) - BORROWED …
From borrowedbites.com
SPICY HONEY FRIED CHICKEN SANDWICH | FOODTALK
From foodtalkdaily.com
THE BEST FRIED CHICKEN IN AMERICA - EATER
From eater.com
A HOT CHICKEN SANDWICH RECIPE TO EMBRACE THE BURN, OR MAKE A …
From washingtonpost.com
FRIED CHICKEN WITH HOT HONEY RECIPE - MAGNOLIA
From magnolia.com
HOT HONEY FRIED CHICKEN SANDWICH – DUNDORE & HEISTER | BUTCHER …
From dundoreandheister.com
THE STILLERY - FOOD MENU
From thestilleryct.com
RECIPE: DC'S BEST (HOT HONEY) FRIED CHICKEN SANDWICH - INSIDEHOOK
From insidehook.com
HONEY BUTTER FRIED CHICKEN SANDWICH - JAYLYNN LITTLE
From jaylynnlittle.com
THE BEST NASHVILLE HOT CHICKEN SANDWICH - WELL SEASONED
From wellseasonedstudio.com
FRIED CHICKEN OR MUSHROOM SANDWICHES WITH HOT HONEY AND SLAW
From ostrowskiformkesheriff.com
HOT HONEY DRIPPED OVEN FRIED CHICKEN SANDWICHES
From mykitchenlittle.com
FRIED CHICKEN SANDWICHES - DAMN DELICIOUS
From damndelicious.net
HOT HONEY CHICKEN SANDWICH – GET YOUR GRIDDLE ON
From griddleup.com
THE BEST SOUTHERN FRIED HOT HONEY CHICKEN SANDWICH!
From youtube.com
FRIED CHICKEN BISCUIT SANDWICH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE SINGLE BEST DEEP FRIED ITEM AT 17 MAJOR FAST FOOD CHAINS
From uproxx.com
HOT HONEY FRIED CHICKEN - CILANTRO PARSLEY
From cilantroparsley.com
WENDY’S NEW HOT HONEY CHICKEN SANDWICH REVIEWED
From thrillist.com
FRIED CHICKEN SANDWICH {CRISPY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
MIKE'S HOT HONEY FRIED CHICKEN SANDWICH | EAT WELL WITH LEX
From eatwellwithlex.com
HOT HONEY FRIED CHICKEN SANDWICHES - LINDSEY EATS
From lindseyeatsla.com
HOT HONEY FRIED CHICKEN SANDWICH - YOUTUBE
From youtube.com
HONEY CHIPOTLE FRIED CHICKEN SANDWICH - BUTTER BE READY
From butterbeready.com
FRIED CHICKEN OR MUSHROOM SANDWICHES WITH HOT HONEY …
From washingtonpost.com
BAKED HONEY HOT CHICKEN SANDWICHES | SPOON FORK BACON
From spoonforkbacon.com
HOT HONEY CHICKEN SANDWICH - JAYLYNN LITTLE
From jaylynnlittle.com
HOT HONEY CHICKEN (OVEN FRIED RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
BEER BATTERED CHICKEN SANDWICHES WITH HOT HONEY
From easychickenrecipes.com
HOW TO MAKE THE CRISPIEST FRIED CHICKEN SANDWICH | FOOD & WINE
From foodandwine.com
NASHVILLE HOT HONEY FRIED CHICKEN SANDWICHES - CLEAN EATS FACTORY
From cleaneatsfactory.com
10 BEST HONEY GLAZED FRIED CHICKEN RECIPES | YUMMLY
From yummly.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #poultry #chicken #deep-fry #spicy #sandwiches #meat #taste-mood #technique
You'll also love