Crispy Chicken Sandwich with Buffalo Honey Sauce | Or Is It A Burger?
Recipe Information
Crispy Chicken Sandwich
Cultural Context
The crispy chicken sandwich has its roots in Southern cuisine, where fried chicken is a beloved staple. This dish has gained immense popularity across the United States, often found in fast-food chains and diners. Today, it comes in various styles, including spicy versions and gourmet toppings, appealing to a wide range of tastes.
buttermilk
🥗Healthier: Greek yogurt
💰Cheaper: milk + vinegar
Greek yogurt adds creaminess with fewer calories.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour increases fiber content.
mayonnaise
🥗Healthier: avocado spread
💰Cheaper: yogurt
Avocado spread is healthier while maintaining creaminess.
Slice off both ends of the Lebanese cucumber and slice it in half.
Use a mandolin to slice the cucumber thinly, or thinly slice it by hand if you don't have a mandolin.
Add 8 g of fresh dill to a jar, tearing it in half and placing half at the bottom.
Add the thinly sliced cucumbers to the jar and place the remaining dill on top.
In a large saucepan over medium-high heat, add 125 ml of cold water and 125 ml of white vinegar, along with 20 g of white sugar (optional) and a pinch of salt.
Mix the ingredients together and bring to a boil until the sugar and salt dissolve, then remove from heat.
Pour the pickling brine over the cucumbers in the jar, ensuring they are fully covered, and place the lid on.
Refrigerate the pickles until ready to serve, ideally for 48 hours but can be used immediately.
In a bowl, combine 1 cup of buttermilk and 1/2 cup of Frank's Hot Sauce, whisking to combine.
Add 4 to 6 large boneless skinless chicken thighs to the marinade, ensuring they are fully coated.
Refrigerate the chicken for up to 48 hours or use immediately.
To make the ranch sauce, combine 1/2 cup of mayonnaise, 1.5 tbsp of sour cream, 1/4 cup of buttermilk, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of dried dill, 1 tsp of dried parsley, 2 tsp of dried chives, and salt and black pepper to taste in a bowl.
Mix everything to combine and refrigerate until ready to serve.
For the dredging flour, combine 1 cup of plain all-purpose flour, 1/2 cup of corn flour, 2 tsp of smoked paprika, 1/2 tsp of chili powder, 1 tsp of onion powder, 1 tsp of garlic powder, and salt and black pepper to taste in a bowl.
Use a dry whisk to mix everything until combined.
For the hot honey sauce, in a large saucepan over medium-high heat, combine 1/2 cup of Frank's Hot Sauce, 1/3 cup of unsalted butter, 1/4 cup of honey, 1 tsp of onion powder, 1 tsp of garlic powder, and salt to taste.
Mix until the butter melts, then remove from heat.
In a large pot over high heat, add enough vegetable or sunflower oil to fill the pot halfway and heat to 180°C (350°F).
Remove excess marinade from the chicken, coat it in the dredging flour, ensuring it's fully coated.
Once the oil is hot, add the chicken pieces one at a time, placing them away from you to avoid splatter.
Fry the chicken for about 10 to 12 minutes until golden and crispy, ensuring it's cooked through.
Use a thermometer to check for doneness if desired, but 10 to 12 minutes is a safe cooking time.
Remove the chicken and place it on a wire rack to drain.
In a bowl, combine the fried chicken with the hot honey buffalo sauce, gently mixing to coat without breaking the crust.
Toast the brioche sesame buns in a pan over medium heat with a splash of oil until golden, or use your preferred method.
Spread ranch sauce over both the top and bottom of the toasted buns.
Place the crispy chicken on the bun, using two pieces for the sandwich, then add dill pickles on top.
Close the sandwich and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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