Description
This Honey Chipotle Fried Chicken Sandwich is a perfect balance of sweet, smoky, and spicy flavors. Crispy fried chicken thighs are coated in a honey-chipotle glaze and paired with a zesty Cajun lemon dill aioli slaw, all nestled in soft brioche or potato buns.
Ingredients
Units
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- Honey Chipotle Sauce:
- 1 (7.5 ounce) can chipotle peppers in adobo sauce
- 1/2 cup pure honey
- 1/4 cup light or dark packed brown sugar
- 1/4 cup low-sodium soy sauce
- Cajun Lemon Dill Aioli Slaw:
- 1/2 cup full-fat mayonnaise
- 1 tablespoon garlic paste or minced garlic
- Zest and juice of 1 small lemon
- 1 teaspoon Creole Cajun Seasoning
- 2 tablespoons freshly chopped dill
- 1/4 teaspoon red pepper flakes, optional
- 2 heaping cups tri-color coleslaw mix
- Fried Chicken & Sandwich Assembly:
- 4 boneless/skinless chicken thighs
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 teaspoon ground white pepper, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon smoked paprika, divided
- 1 cup whole buttermilk
- 2 tablespoons dill pickle juice, optional
- 1 cup all-purpose flour
- Vegetable or peanut oil, for frying
- 4 brioche or potato buns, halved & lightly toasted
- Dill pickle chips, for serving
Instructions
- Prepare the honey chipotle sauce: Blend chipotle peppers, honey, brown sugar, and soy sauce in a blender until smooth. Set aside.
- Make the Cajun lemon dill aioli slaw: In a bowl, combine mayonnaise, garlic, lemon zest and juice, Creole Cajun seasoning, dill, and red pepper flakes. Stir in the coleslaw mix and refrigerate until ready to serve.
- Marinate the chicken: In a bowl, combine buttermilk, 3/4 teaspoon kosher salt, 3/4 teaspoon garlic powder, 1/2 teaspoon white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Add chicken thighs and marinate for at least 1 hour or overnight for best flavor.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Prepare dredging station: Place flour in a shallow dish, season with remaining salt, garlic powder, white pepper, onion powder, and smoked paprika.
- Dredge marinated chicken in the seasoned flour, shaking off excess, and carefully fry until golden brown and cooked through, about 6–8 minutes per side depending on thickness. Drain on paper towels.
- Brush fried chicken with the honey chipotle sauce while still hot.
- Assemble sandwiches: Place fried chicken on the toasted buns, top with Cajun lemon dill aioli slaw, and garnish with dill pickle chips.
- Serve immediately while warm.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- The sauce can be made ahead and stored in the refrigerator for up to 5 days.
- For extra crispiness, double-dip the chicken in flour and buttermilk.
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 15g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg