Fried Chicken Sandwich With Hot Honey Food

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

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.

HOT HONEY FRIED CHICKEN STRIPS

Steps:

• Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
• Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
• When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
• Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
• Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
• Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
• Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
• Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
• Serve the fried chicken strips immediately with the hot honey.

FRIED CHICKEN BISCUITS WITH ROSEMARY HOT HONEY

Steps:

• Prepare the Rosemary Hot Honey: Combine honey, chile slices, and rosemary sprig in a small saucepan; bring to a simmer over medium-low. Reduce heat to low, and cook until flavors have infused, about 1 hour. Pour through a fine wire-mesh strainer, and discard solids. Keep at room temperature until ready to use.
• Prepare the Fried Chicken: Combine buttermilk, garlic, celery seeds, black pepper, and 4 teaspoons of the salt in a shallow dish; add chicken thighs, and rub to coat. Cover and marinate in refrigerator 4 hours, turning occasionally.
• Combine flour, paprika, and remaining 1 teaspoon salt in a separate shallow dish. Remove chicken from marinade; discard remaining marinade. Dredge chicken in flour mixture, shaking off excess. Place chicken on a plate.
• Heat oil to 325°F in a large cast-iron skillet or Dutch oven. Add chicken, in batches, and cook until deep golden brown and crisp and a thermometer inserted into thickest portion of chicken registers 165°F, 15 to 17 minutes. Transfer chicken to a plate lined with paper towels.
• Prepare the Biscuits: Preheat oven to 450°F. Place butter and 1 tablespoon Rosemary Hot Honey in an 8- x 8-inch microwave-safe baking dish. Microwave on HIGH until butter melts, about 90 seconds. Combine flour and baking powder in a medium bowl; add buttermilk, and stir until a loose dough forms. (Batter will be a bit sticky.) Transfer dough to prepared baking dish, spreading evenly with a knife or the back of a spoon. (Butter will run over the top of the dough.) Score biscuit dough to make 9 squares. Bake in preheated oven until golden brown and top springs back when touched, 20 to 25 minutes. Cut into squares, and serve with Fried Chicken and remaining Rosemary Hot Honey.

THE ULTIMATE VEGAN FRIED CHICKEN SANDWICH

Steps:

• In a medium to large heavy bottom pot, heat up frying oil to a temperature between 325°F to 350°F.
• Gently press two vegan chicken scallopini cutlets together to double up the thickness and set aside.
• Prepare your dredging stations. To make the liquid batter, combine nondairy milk with apple cider vinegar and hot sauce in a large bowl. Mix the cornstarch with a small amount of the milk mixture to make a slurry and then add it to the bowl.
• In another bowl, combine the flour with the sea salt, chili powder, garlic powder, onion powder, ground white pepper, ground sage, coriander, paprika, celery salt, ground nutmeg, ground cinnamon, ground cumin and ground allspice.
• When the oil reaches 350°F, dunk the vegan chicken into the liquid batter first, letting the excess drip off. Then place it in the dry batter to coat evenly. Place the vegan chicken back into the liquid batter and then back into the flour mixture to double dredge.
• Fry the chicken separately in 2 batches. Carefully place 1 battered vegan chicken into the hot oil, using a splatter guard if desired. Fry for 3 to 4 minutes, flipping halfway. Remove from the hot oil with tongs and place on a paper towel lined plate to absorb any excess oil. Repeat with the second piece of battered chicken.
• To assemble your sandwich, on the bottom of the sesame seed bun, spread 1 tablespoon of vegan mayonnaise, add 1/4 cup of lettuce, the vegan chicken, half the pickle slices and the top bun.

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 SANDWICH WITH HOT HONEY

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

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.

HOT HONEY CHICKEN

Steps:

• Put the chicken thighs into a large bowl. Add the buttermilk and 1 teaspoon of sea salt and mix well. Put the bowl into your fridge for at least 20 minutes (or up to 8 hours.)
• Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it generously with spray oil.
• In a shallow bowl, mix the panko, flour, paprika, Italian seasoning, and the remaining teaspoon of salt.
• Working with one piece of chicken at a time, dip it into the panko mixture and make sure that it is well-coated. Put the chicken on the baking sheet then continue to coat the rest.
• Spray the tops of the chicken with oil then put them into your oven and bake for 30 minutes, or until they are crispy and golden.
• While the chicken bakes, make the honey. In a small pan, warm the honey, chili flakes, and hot sauce over medium heat. Once the honey starts to bubble a little, remove the pan from the heat. Let it infuse for 5 minutes then strain the honey through a fine-mesh sieve.
• When the chicken has finished cooking, drizzle it with the hot honey and serve immediately.

PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE

Steps:

• Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
• When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
• Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
• Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
• Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.

HOT HONEY CRISPY CHICKEN

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.