Nashville Hot Honey Fried Chicken Sandwiches

Even though they’re a bit time-consuming, I’m going to make these Nashville Hot Honey Fried Chicken Sandwiches on repeat. And you will too ;).

Make room for these out-of-this-world Nashville Hot Honey Fried Chicken Sandwiches. Battered & fried chicken, topped with a drizzle of hot honey, and then sandwiched with dill relish mayo and a red chili slaw.

These Nashville Hot Honey Fried Chicken Sandwiches definitely take some time, about 45 minutes to 1 hour. The recipe has a couple parts to it: the fried chicken, dill pickle mayo, red chili slaw, hot honey, and assembly. But it’s worth every minute! They somehow taste even better than you would expect them to.

This recipe is only slightly adapted from Lindsay Baruch at LindseyEatsLA.

If you make these Nashville Hot Honey Fried Chicken Sandwiches be sure to leave a comment and/or tag @cleaneatsfactory on Instagram! Can’t wait to see your creation of these delicious and gorgeous sandwiches.

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Nashville Hot Honey Fried Chicken Sandwiches

Yield: 4

Author: Clean Eats Factory

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Make room for these out-of-this-world Nashville Hot Honey Fried Chicken Sandwiches from LindseyEatsLA. Battered & fried chicken, topped with a drizzle of hot honey, and then sandwiched with dill relish mayo and a red chili slaw.

Ingredients

For the Fried Chicken:

• 1 lb chicken thighs
• 2 tsp Paprika
• 1 tsp garlic powder
• 1 tsp pepper
• 2 tsp salt
• 1 tsp chili flakes
• 1/2 tsp chili powder
• 1 cup flour
• 2 eggs beaten
• 2 cups vegetable oil (for frying)

For the Dill Relish Mayo:

• 2 tbsp dill relish
• 3 tbsp mayo
• 1 tsp garlic powder
• 1 tsp lemon juice
• Salt and pepper to taste

For the slaw:

• 1.5 cups slaw mix
• juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/4th cup mayo
• 1 tbsp gochujang (or any chili paste)
• Salt & pepper to taste

Toppings:

• 4 buns of your choice
• 4 tbsp butter
• Microgreens or arugula
• Thinly sliced tomato
• Bread & butter pickles

For the Hot Honey:

• 1/4 cup honey
• 2 tbsp hot sauce (or to taste)

Instructions

For the chicken:

1. Divide 2 chicken breasts (1 lb) into 4 pieces. Cover with plastic wrap and pound them until they're all the same thickness. 
2. In a bowl, toss chicken with all the spices and oil. Use more oil if the mixture looks dry,
3. As the chicken marinates, place the vegetable oil in a cast-iron skillet and allow it to heat up to 350 F (about 5-7 minutes). The oil is ready when a pinch of flour gently sizzles without burning.
4. Set up the frying station by beating the eggs and placing them in one plate, and then fill another plate with the flour. Dip the chicken in the egg and shake excess off, then coat in flour. Be sure to press on the flour to get the crispiest chicken, and dust and excess off before frying.
5. Fry each piece of chicken for 10-12 minutes each, until the skin is crispy and the meat has reached an internal temperature of 165 F.  Let chicken cool on a wire rack. 

For the slaw, hot honey & dill relish mayo.

1. Combine all the ingredients for each and set aside. 

For assembly:

1. Melt 4 tbsp of unsalted butter in 20 second bursts in the microwave. Use a pastry brush to coat the cut sides of the puns, then toast them in a pan until browned.
2. Spread the mayo on the bottom bun. Then top with tomatoes, slaw, chicken (drizzle with hot honey to taste), microgreens, and bread & butter pickles. Enjoy!

Notes:

This recipe is only *slightly* adapted from Lindsey Baruch at LindseyEatsLa.

Did you make this recipe?

Tag @cleaneatsfactory on instagram and hashtag it #cleaneatsfactory

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