HOT CHICKEN SANDWICH Nov 2 Written By Eleanor Debel https://www.youtube.com/shorts/WyxmPkZqBcw PrintDADS FAVORITE HOT HONEY CHICKEN SANDWICHYield 4Prep time45 MinCook time15 MinTotal time1 HourIngredientsChicken Marinade:2 lb chicken thighs 2 cups buttermilk1/4 cup hot sauce1 Tbsp paprika1 Tbsp garlic powder1 tsp onion powder 1 tsp cayenne pepper 1 tsp salt ½ tsp black pepper Dry Batter:1 cup flour1 cup potato starch or corn starch ¼ cup panko bread crumbs1 Tbsp paprika1 tsp chili powder1 Tbsp garlic powder1 tsp onion powder 1 tsp salt ½ tsp black pepper 1 Tbsp saltHot Honey Sauce:1/3 cup honey1 Tbsp lemon juice, from 1 small lemon 1-2 Tbsp cayenne pepperCanola or Vegetable oil for frying (about 2 qts) Hamburger buns Thinly sliced provolone cheese Homemade ranch (see recipe on recipe page) Cabbage or iceberg lettuce slaw Sliced pickles InstructionsIn a large bowl combine the chicken thighs with the buttermilk, hot sauce and all the seasonings. Toss to coat the chicken and let sit for at least 30 minutes and up to 24 hours. In another large bowl, stir together the flour, starch, panko breadcrumbs and all seasonings to make the dry batter. Set aside. In a small bowl stir together the honey, lemon juice and cayenne pepper to taste, the more you add the spicier it will be. Heat a large dutch oven or fryer with canola oil to 360F. Line two sheet trays with wire racks or paper towels. Remove the chicken thighs from the buttermilk and let any excess liquid drip off. Toss the chicken into the dry batter and press the mixture into the chicken thigh to make sure you have the whole thing covered and adhered, transfer the dredged chicken to one of the trays and repeat the process with all the chicken thighs. Fry the chicken in batches so as to not overcrowd the oil, until golden brown and cooked to 165 F, about 6-8 minutes. Remove the chicken to the clean wire rack and paint thoroughly with the honey sauce on both sides. Place one piece of cheese on top of each fried chicken thigh and melt under a broiler for 1-2 minutes. To assemble: Spread ranch on the bottom bun and top with several slices of pickles. Place the cheesy chicken breast on top, then slaw and a drizzle of more ranch. Top with the bun and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickensandwichfried Eleanor Debel
HOT CHICKEN SANDWICH Nov 2 Written By Eleanor Debel https://www.youtube.com/shorts/WyxmPkZqBcw PrintDADS FAVORITE HOT HONEY CHICKEN SANDWICHYield 4Prep time45 MinCook time15 MinTotal time1 HourIngredientsChicken Marinade:2 lb chicken thighs 2 cups buttermilk1/4 cup hot sauce1 Tbsp paprika1 Tbsp garlic powder1 tsp onion powder 1 tsp cayenne pepper 1 tsp salt ½ tsp black pepper Dry Batter:1 cup flour1 cup potato starch or corn starch ¼ cup panko bread crumbs1 Tbsp paprika1 tsp chili powder1 Tbsp garlic powder1 tsp onion powder 1 tsp salt ½ tsp black pepper 1 Tbsp saltHot Honey Sauce:1/3 cup honey1 Tbsp lemon juice, from 1 small lemon 1-2 Tbsp cayenne pepperCanola or Vegetable oil for frying (about 2 qts) Hamburger buns Thinly sliced provolone cheese Homemade ranch (see recipe on recipe page) Cabbage or iceberg lettuce slaw Sliced pickles InstructionsIn a large bowl combine the chicken thighs with the buttermilk, hot sauce and all the seasonings. Toss to coat the chicken and let sit for at least 30 minutes and up to 24 hours. In another large bowl, stir together the flour, starch, panko breadcrumbs and all seasonings to make the dry batter. Set aside. In a small bowl stir together the honey, lemon juice and cayenne pepper to taste, the more you add the spicier it will be. Heat a large dutch oven or fryer with canola oil to 360F. Line two sheet trays with wire racks or paper towels. Remove the chicken thighs from the buttermilk and let any excess liquid drip off. Toss the chicken into the dry batter and press the mixture into the chicken thigh to make sure you have the whole thing covered and adhered, transfer the dredged chicken to one of the trays and repeat the process with all the chicken thighs. Fry the chicken in batches so as to not overcrowd the oil, until golden brown and cooked to 165 F, about 6-8 minutes. Remove the chicken to the clean wire rack and paint thoroughly with the honey sauce on both sides. Place one piece of cheese on top of each fried chicken thigh and melt under a broiler for 1-2 minutes. To assemble: Spread ranch on the bottom bun and top with several slices of pickles. Place the cheesy chicken breast on top, then slaw and a drizzle of more ranch. Top with the bun and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickensandwichfried Eleanor Debel
