Description
This Honey Chipotle Fried Chicken Sandwich is the ultimate indulgence: crispy fried chicken thighs coated in a sweet-spicy honey chipotle glaze, layered with a tangy Cajun lemon dill aioli slaw, and served on soft brioche buns with crunchy pickle chips.
Ingredients
Scale
- Honey Chipotle Sauce:
- 1 (7.5 ounce) can chipotle peppers in adobo sauce
- 1/2 cup pure honey
- 1/4 cup packed brown sugar (light or dark)
- 1/4 cup low-sodium soy sauce
- Cajun Lemon Dill Aioli Slaw:
- 1/2 cup full-fat mayonnaise
- 1 tbsp garlic paste or minced garlic
- Zest and juice of 1 small lemon
- 1 tsp Creole Cajun seasoning
- 2 tbsp freshly chopped dill
- 1/4 tsp red pepper flakes (optional)
- 2 heaping cups store-bought tri-color coleslaw mix
- Fried Chicken & Sandwich Assembly:
- 4 boneless/skinless chicken thighs
- 1 1/2 tsp kosher salt, divided
- 1 1/2 tsp garlic powder, divided
- 1 tsp ground white pepper, divided
- 1 tsp onion powder, divided
- 1 tsp smoked paprika, divided
- 1 cup whole buttermilk
- 2 tbsp dill pickle juice (optional)
- 1 cup all-purpose flour
- Vegetable or peanut oil, for frying
- 4 brioche or potato buns, halved and lightly toasted
- Dill pickle chips, for serving
Instructions
- Make the honey chipotle sauce: Blend the chipotle peppers with adobo sauce, honey, brown sugar, and soy sauce until smooth. Set aside.
- Prepare the slaw: In a bowl, whisk together mayonnaise, garlic, lemon zest and juice, Cajun seasoning, dill, and red pepper flakes (if using). Fold in the coleslaw mix until well coated. Chill until ready to serve.
- Season the chicken: Pat the chicken thighs dry and season with half the salt, garlic powder, pepper, onion powder, and paprika. In a bowl, combine buttermilk and pickle juice (if using), then add the chicken. Cover and refrigerate for at least 1 hour (up to overnight).
- Coat and fry: Heat 1–2 inches of oil in a deep skillet to 350°F (175°C). In a shallow bowl, whisk flour with the remaining salt, garlic powder, pepper, onion powder, and paprika. Remove chicken from buttermilk, letting excess drip off, and dredge in the flour mixture until fully coated.
- Fry chicken in batches for 6–8 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Drain on a wire rack or paper towels.
- Assemble the sandwiches: Toss fried chicken in honey chipotle sauce until coated. Place on toasted buns, top with slaw, add pickle chips, and finish with the top bun. Serve immediately.
Notes
- Adjust the heat of the honey chipotle sauce by adding more or fewer chipotle peppers.
- For a lighter version, the chicken can be air fried instead of deep fried.
- Brioche buns give a buttery flavor, but potato buns work great too.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 690
- Sugar: 23g
- Sodium: 1180mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 135mg