Buttermilk Fried Chicken Sandwich Recipe with Honey Butter

By Recipes by Carina · 90 min

Ingredients

Instructions

1. In a medium bowl, mix the buttermilk and hot sauce (if using).
2. Add the chicken thighs and turn to coat well. Cover and refrigerate for at least 4 hours, ideally overnight. They can stay in the mixture for up to two days.
3. In a medium bowl, mix the flour, white pepper, chilli flakes, paprika, garlic powder and salt.
4. Lift each thigh out of the buttermilk and let excess drip off. Toss in the flour mixture to coat; double coat for a thicker, crunchier crust. Repeat with the other thighs.
5. Heat a large Dutch oven or saucepan filled two-thirds with flavourless oil over medium-high heat until it reaches 350°F (180°C). Adjust the heat as needed to keep it there.
6. Fry the chicken in batches of two for about 5 minutes, or until deep golden brown. Use a thermometer for accuracy.
7. Remove the chicken when cooked through, when its internal temperature reaches at least 165°F (70°C). Drain on a wire rack.
8. Melt 2 tbsp (30 g) butter and 1/4 cup (60 ml) honey in a small saucepan over medium heat, stirring until combined. Let cool for 5 to 10 minutes.
9. Toast the brioche buns under a grill or broiler, or in a hot pan.
10. Spread burger sauce or mayo on the bottom bun, add a piece of chicken, drizzle with about 1 tbsp honey butter, then add shredded iceberg lettuce, pickles, more sauce, and the top bun.
11. Repeat with the remaining three sandwiches.

Summarized from Recipes by Carina's video. Watch it for the details.

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