Go Back

Jalapeño Honey Drenched Crispy Chicken Sandwich

The ultimate crispy fried chicken sandwich, brined in buttermilk, drizzled with a thick, gooey jalapeño honey, and slathered with creamy aioli.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Brining Time 1 minute
Total Time 50 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Southern
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken
  • 4 boneless, skinless chicken thighs pounded to even thickness
  • 1.5 cups buttermilk
  • 1 tbsp hot sauce
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 4-6 cups vegetable oil for frying
Jalapeño Honey Drench
  • 0.5 cup honey
  • 1 fresh jalapeño thinly sliced
  • 2 tbsp unsalted butter
  • 0.25 tsp cayenne pepper
Creamy Jalapeño Aioli
  • 0.75 cup mayonnaise
  • 1-2 cloves garlic minced or grated
  • 1 tbsp pickled jalapeño brine
  • 1 tbsp fresh lime juice
For Assembly
  • 4 brioche buns buttered and toasted
  • Pickled jalapeño slices

Equipment

  • Deep-fry thermometer
  • Heavy-bottomed pot or Dutch oven
  • Mixing bowls
  • Wire rack

Method
 

  1. In a bowl, combine buttermilk and hot sauce. Add chicken thighs and refrigerate for at least 1 hour.
  2. In a separate bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  3. Make the aioli: In a small bowl, stir together mayonnaise, minced garlic, jalapeño brine, and lime juice. Refrigerate.
  4. Make the honey: In a small saucepan, gently simmer honey, fresh jalapeño, butter, and cayenne for 4-5 minutes. Set aside.
  5. Heat frying oil in a large pot to 350°F (175°C).
  6. Dredge chicken: Remove from buttermilk, coat in flour mixture, dip back in buttermilk, and coat in flour again.
  7. Fry chicken in batches for 5-7 minutes per side, until golden brown and 165°F (74°C). Drain on a wire rack.
  8. Assemble: Slather aioli on toasted buns. Top with a chicken patty, drizzle generously with the thick, gooey jalapeño honey, and add pickled jalapeño slices.

Notes

For the crispiest chicken, make sure your oil is at a consistent 350°F (175°C). Use a thermometer for best results. The honey sauce is thick and viscous, perfect for clinging to the chicken.