Description
This Honey Chipotle Fried Chicken Sandwich combines crispy, perfectly fried chicken thighs coated in a spicy-sweet chipotle honey sauce, topped with a tangy Cajun lemon dill aioli slaw, and served on buttery toasted brioche buns. A deliciously balanced sandwich with smoky, sweet, and fresh flavors for a satisfying meal.
Ingredients
Scale
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
- 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)
Cajun Lemon Dill Aioli Slaw
- 2 heaping cups store-bought, tri-color coleslaw mix
- 1/2 cup full-fat mayonnaise (use from sauce if desired, or add extra)
- 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)
Fried Chicken
- 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
To Assemble
- 4 brioche or potato buns, halved & lightly toasted
- Dill pickle chips, for serving
Instructions
- Make the Honey Chipotle Sauce: Combine the chipotle peppers in adobo, honey, brown sugar, soy sauce, mayonnaise, garlic paste, lemon zest and juice, Creole Cajun seasoning, chopped dill, and optional red pepper flakes in a food processor or blender. Blend until the sauce is smooth. Store in an airtight container until ready to use.
- Prepare the Cajun Lemon Dill Aioli Slaw: In a large bowl, toss together the tri-color coleslaw mix with mayonnaise (can use portion from honey chipotle sauce or add fresh), garlic paste, lemon zest and juice, Creole Cajun seasoning, freshly chopped dill, and optional red pepper flakes. Mix until the slaw is thoroughly coated and refrigerate until ready to serve.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season evenly on both sides with 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.
- Marinate the Chicken: Place the seasoned chicken thighs in a bowl and pour in the whole buttermilk along with optional dill pickle juice. Cover and marinate for at least 3 hours, preferably overnight, to tenderize and flavor the meat.
- Prepare the Flour Dredge: In a shallow dish, whisk together the all-purpose flour with the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika until well combined.
- Heat the Oil: In a heavy-bottomed pot or deep fryer, heat vegetable or peanut oil to 350-370°F (175-188°C) for frying.
- Dredge the Chicken: Remove each chicken thigh from the marinade, allowing excess buttermilk to drip off. Dredge the chicken thoroughly in the seasoned flour mixture, coating evenly, and shake off the excess flour. Place the dredged chicken on a baking sheet to rest briefly before frying.
- Fry the Chicken: Carefully fry the chicken thighs in batches, avoiding overcrowding the pot. Fry until golden brown and crispy on the outside and cooked through to an internal temperature of 165°F (74°C), about 5-7 minutes per batch.
- Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crisp while assembling the sandwich.
- Coat with Honey Chipotle Sauce: Brush or gently toss the hot fried chicken thighs in the prepared honey chipotle sauce, ensuring they are well coated with the spicy-sweet glaze.
- Assemble the Sandwiches: Place each glazed chicken thigh on the bottom half of a lightly toasted brioche or potato bun. Top generously with the Cajun lemon dill aioli slaw and add dill pickle chips on top. Cover with the bun tops and serve immediately for best texture and flavor.
Notes
- Marinating overnight enhances the juiciness and flavor of the chicken.
- If you prefer less heat, reduce the amount of chipotle peppers or omit the red pepper flakes.
- Use a candy or deep-fry thermometer for accurate oil temperature to ensure perfectly crispy chicken.
- Allow fried chicken to rest on a wire rack rather than paper towels to maintain crispiness.
- Store leftover sauce separately in the refrigerator for up to 5 days.
- This recipe pairs well with classic fries or a side of pickled vegetables for extra tang.
