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Crispy Nashville Hot Honey Fried Chicken Sandwich with Dill Pickle Brine

Nashville Hot Honey Fried Chicken Sandwich - featured image
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A flavorful and crispy Nashville hot honey fried chicken sandwich featuring a tangy dill pickle brine soak and a sweet-spicy honey glaze, perfect for quick and easy meals with a bold flavor punch.

Ingredients

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  • 1 cup dill pickle juice (from a jar or homemade)
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 cloves garlic, smashed (optional)
  • 4 boneless, skinless chicken thighs (about 1.5 pounds)
  • 2 cups buttermilk (or plain yogurt thinned with milk)
  • 2 cups all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or peanut oil for frying
  • 1/4 cup unsalted butter
  • 2 tablespoons cayenne pepper (mild or hot, your call)
  • 2 tablespoons honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch of salt
  • 4 brioche sandwich buns, toasted
  • Dill pickle slices (homemade or store-bought)
  • Optional: shredded lettuce, mayonnaise, or your favorite sandwich sauce

Instructions

  1. Make the Dill Pickle Brine: In a bowl, mix the dill pickle juice, water, sugar, salt, and garlic. Stir until sugar and salt dissolve. Transfer the chicken thighs into the brine and refrigerate for at least 1 hour (up to 4 hours).
  2. Prepare the Buttermilk Soak: Drain chicken from the brine. Pour buttermilk into a large bowl and soak the chicken for 30 minutes.
  3. Mix the Flour Dredge: In another bowl, combine the flour, smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper. Stir well.
  4. Heat the Oil: Pour oil into your skillet or fryer to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to maintain temperature.
  5. Dredge the Chicken: Remove chicken from buttermilk and let excess drip off. Coat each piece thoroughly in the seasoned flour, pressing gently to stick. For extra crunch, double dredge by dipping back into buttermilk briefly, then again in flour.
  6. Fry the Chicken: Carefully place chicken pieces in hot oil, frying in batches to avoid overcrowding. Fry for 6-8 minutes per side or until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to wire rack to drain.
  7. Make the Nashville Hot Honey Sauce: In a small saucepan, melt butter over low heat. Stir in cayenne, honey, smoked paprika, garlic powder, and salt. Remove from heat once blended.
  8. Coat the Chicken: Brush or toss the fried chicken pieces in the hot honey sauce while warm.
  9. Assemble the Sandwich: Toast brioche buns lightly. Add a layer of dill pickle slices on the bottom bun, place the hot honey fried chicken on top, and add optional lettuce or mayo if desired. Cap with the top bun.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Brine chicken for at least 1 hour for juiciness and flavor. Double dredging adds extra crunch. Fry in batches to prevent overcrowding. Reheat leftovers in oven to keep crust crispy. Adjust cayenne pepper to control spice level.

Nutrition

Keywords: Nashville hot chicken, fried chicken sandwich, honey hot chicken, dill pickle brine, crispy chicken, spicy chicken sandwich, southern fried chicken

Find it online: https://cheerycrisp.com/crispy-nashville-hot-honey-fried-chicken-sandwich-recipe-easy-and-perfect-with-dill-pickle-brine/