Hot Honey Fried Chicken Sandwich with Ranch Dill Pickle Coleslaw | Heath Riles BBQ

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower in calories than honey.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are often cheaper.

buns

🥗Healthier: whole grain buns

💰Cheaper: store-brand buns

Whole grain buns add fiber, while store-brand options are budget-friendly.

Take medium-sized organic chicken breasts and place them in a Ziploc bag.

Use a mallet to pound the chicken breasts to a uniform shape.

Prepare the marinade by mixing 2 cups of buttermilk with 2 eggs, and whisk until combined.

Add 1/4 cup of dill pickle juice, 1/4 cup of Worcestershire sauce, and 1/2 cup of hot sauce to the buttermilk mixture.

Incorporate 1/4 cup of Cajun Creole garlic butter rub and 2 tablespoons of beef rub into the marinade.

Mix the marinade well until it changes color, indicating it's well combined.

Layer the chicken breasts in a glass bowl and pour the marinade over them, ensuring they are well coated.

Cover the bowl and refrigerate the chicken to marinate for 24 hours.

Prepare the coleslaw by placing 10 oz of angel hair coleslaw in a glass bowl.

Add 1 tablespoon of garlic jalapeno seasoning to the coleslaw and mix.

Incorporate 2/3 cup of mayonnaise, a splash of white distilled vinegar, and 1 tablespoon of dill pickle juice into the coleslaw.

Chop 5-10 dill pickles and mix them into the coleslaw.

Add 2 tablespoons of Hidden Valley Ranch dry seasoning and a pinch of celery salt to the coleslaw and mix well.

Taste the coleslaw and adjust seasoning if necessary, considering adding red onion or jalapenos if desired.

Set the coleslaw in the fridge for at least an hour to chill and let flavors combine.

Prepare the batter for frying by mixing 3 cups of all-purpose flour with seasoning: 2 tablespoons of beef rub, a few tablespoons of Cajun Creole garlic butter, black pepper, smoky paprika, and 1/4 cup of cornstarch.

Mix the flour and seasoning thoroughly to ensure an even distribution.

Batter the marinated chicken breasts in the seasoned flour, ensuring they are fully coated.

Place the battered chicken on a cooling rack and let it set for 20-30 minutes before frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens