Australian🍞 Bread & bakery

Honey Butter Glazed Crispy Chicken Sandwich

Name: Honey Butter Glazed Crispy Chicken Sandwich
Total time: 1 h
Yield: 2 servings
Cuisine: Australian
Ingredients: 4 Boneless, skinless chicken thighs; 250 ml Buttermilk; 2 tsp Onion powder; 2 tsp Garlic powder; 2 tsp Smoked paprika; ¼ tsp Cayenne pepper; to taste Salt; to taste Ground white pepper; 120 g All-purpose flour; 60 g Cornstarch; 1 tsp Onion powder; 1 tsp Garlic powder; 2 tsp Smoked paprika; ~500-750 ml Neutral oil (vegetable or sunflower); 42 g Unsalted butter; 28 g Honey; ½ tsp Dried chilli flakes; 2 Buns; ~1-2 tbsp Mayonnaise; ~2-3 tbsp Pickles; ¼ Green cabbage; 1 Carrot; ½ Red onion; 40 g Mayonnaise; 5 ml Apple cider vinegar; 10 g Dijon mustard; to taste Salt; to taste Black pepper

⏱ 60 min🍽 Serves 2

A crispy, sticky and juicy honey butter glazed chicken sandwich. Marinated chicken thighs are coated in a seasoned flour mixture, deep-fried until golden and crispy, then tossed in a sweet honey butter glaze. Served on toasted buns with fresh coleslaw, mayonnaise and optional pickles for a perfect balance of sweet, salty and spicy flavours.

Adapted from a video by Chef Jack Ovens

I Didn’t Expect This Chicken Sandwich to Be This Good

Watch on YouTube

Ingredients

Boneless, skinless chicken thighs4
Buttermilk250 ml
Onion powder2 tsp
Garlic powder2 tsp
Smoked paprika2 tsp
Cayenne pepper¼ tsp
Saltto taste
Ground white pepper

Steps

Tap a timecode to jump to roughly that moment in the video.

1
Prepare the marinade by combining chicken thighs in a bowl with buttermilk, onion powder, garlic powder, smoked paprika, cayenne pepper, salt and white pepper. Mix well to coat all the chicken evenly. Marinate in the fridge for 30 minutes up to 48 hours, or use immediately.
2
Make the coleslaw by slicing a quarter of green cabbage into thin ribbons, rinsing and draining well. Slice half a red onion thinly. Grate or julienne one carrot. Combine all vegetables in a mixing bowl.
3
Prepare the coleslaw dressing by mixing mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt and black pepper. Whisk well to combine. Refrigerate both the vegetables and dressing separately to keep everything fresh until assembly.
4
Prepare the flour dredge by combining all-purpose flour, cornstarch, onion powder, garlic powder, smoked paprika, salt and white pepper in a bowl. Mix with a dry whisk, breaking up any lumps.
5
Make the honey butter glaze by combining melted unsalted butter, honey and optional dried chilli flakes in a bowl. Mix until well combined.
6
Prepare the buns by slicing them open. Toast them lightly in a pan with a small amount of butter until golden, or use fresh untoasted buns if preferred.
7
Heat neutral oil to 170°C (340°F). Remove chicken from marinade and coat thoroughly in the flour dredge mixture. For extra crunch, double coat if desired. Fry in hot oil for 7–8 minutes until golden brown and cooked through, stirring occasionally and flipping to ensure even cooking. Drain on a wire rack.
8
Toss the coleslaw with its dressing, coating everything well and adjusting seasoning. Combine the fried chicken with the honey butter glaze in a bowl, gently mixing until fully coated. Spread mayonnaise on both the bottom and top buns, layer with glazed chicken, coleslaw and optional pickles, then top with the upper bun.
9
Enjoy the crispy, honey-glazed chicken sandwich with fresh coleslaw.

Honey Butter Glazed Crispy Chicken Sandwich

Ingredients

Steps

More like this