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The Ultimate Jalapeño Honey Drenched Crispy Fried Chicken Sandwich

Crispy buttermilk-fried chicken breasts drenched in a sweet and spicy jalapeño honey sauce, served on a toasted brioche bun with creamy mayo and fresh jalapeños.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinade Time 2 minutes
Total Time 40 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Buttermilk Fried Chicken
  • 2 boneless, skinless chicken breasts 6-8 oz each, pounded to 1/2-inch thickness
  • 2 cups buttermilk
  • 1 tbsp hot sauce like Tabasco or Frank's RedHot
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups all-purpose flour
  • 0.25 cup cornstarch
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper optional, for extra heat
  • 4-6 cups vegetable or peanut oil for frying
For the Jalapeño Honey Sauce
  • 0.5 cup honey
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp chopped fresh jalapeño seeds removed for less heat
  • 1 tsp hot sauce
  • 1 pinch salt
For Assembly
  • 2 brioche buns toasted
  • 0.25 cup mayonnaise or spicy mayo/ranch
  • thinly sliced fresh jalapeño for topping
  • pickle chips optional

Equipment

  • Large bowl (for marinating)
  • Shallow dish (for dredging)
  • Small saucepan (for sauce)
  • Large heavy-bottomed pot or Dutch oven (for frying)
  • Thermometer (for oil temperature)
  • Wire rack with paper towels
  • Tongs

Method
 

  1. Marinate chicken in buttermilk, 1 tbsp hot sauce, 1 tsp salt, and 0.5 tsp pepper for at least 2 hours (or overnight) in the refrigerator.
  2. Make sauce: Simmer honey, apple cider vinegar, chopped jalapeño, 1 tsp hot sauce, and a pinch of salt for 5-7 minutes until slightly thickened and viscous. Set aside.
  3. Prepare dredging station: Whisk flour, cornstarch, paprika, garlic powder, onion powder, and cayenne (if using) in a shallow dish.
  4. Double dredge chicken: Remove from buttermilk, coat in flour, dip back in buttermilk, then coat again in flour, pressing firmly.
  5. Heat oil to 350°F (175°C) in a large pot.
  6. Fry chicken (one at a time) for 5-7 minutes per side until golden brown and cooked through (165°F/74°C). Drain on a wire rack.
  7. Toast brioche buns. Spread mayo on both halves.
  8. Place fried chicken on bottom bun. Generously drizzle with jalapeño honey sauce. Top with fresh sliced jalapeño and optional pickles.
  9. Add top bun and serve immediately.

Notes

Pounding chicken to even thickness ensures even cooking. Do not overcrowd the frying pot. Adjust jalapeño amount in sauce for desired heat. Best served immediately for ultimate crispness.