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Jalapeño Honey Drenched Crispy Fried Chicken Sandwich Bliss Recipe
John

Jalapeño Honey Drenched Crispy Fried Chicken Sandwich

A crunchy, Cajun-seasoned fried chicken sandwich drenched in jalapeño honey and tucked into a soft toasted bun for the perfect sweet-heat comfort bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Marination Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless chicken breasts or thighs Trimmed and patted dry
  • 1 cup Buttermilk For marinating
  • 1 large Egg Lightly beaten
  • 2 tablespoons Cajun seasoning Divided between marinade and coating
For the Coating
  • 1 cup All-purpose flour
  • 1 cup Cornstarch Helps boost crunch
  • 1 teaspoon Baking powder
For Frying and Assembly
  • 2 cups Vegetable or peanut oil For frying; amount may vary by pot size
  • 4 buns Sandwich buns Lightly toasted
  • 1/2 cup Jalapeño honey Or honey mixed with sliced jalapeños
  • 1/4 cup Mayonnaise For spreading on buns

Method
 

  1. Marinate the chicken: In a mixing bowl, whisk together the buttermilk, egg, and 1 tablespoon of Cajun seasoning until smooth. Add the chicken pieces, making sure they are fully submerged, then cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
  2. Prepare the coating: In a separate bowl, combine the flour, cornstarch, baking powder, and remaining 1 tablespoon Cajun seasoning. Stir well so the spices are evenly distributed throughout the dry mixture.
  3. Dredge the chicken: Remove each piece of chicken from the marinade, letting the excess drip off, then press it into the flour mixture until thoroughly coated. For an extra-crispy crust, dip the coated chicken back into the buttermilk and then into the flour mixture again.
  4. Fry the chicken: Heat the oil in a deep skillet or pot to about 350°F (180°C). Fry the chicken in batches, avoiding crowding, for 4–6 minutes per side or until the coating is deep golden and the chicken is cooked through. Transfer the pieces to a wire rack to drain and stay crisp.
  5. Assemble the sandwiches: Toast the buns lightly, then spread the cut sides with mayonnaise. Place a hot piece of fried chicken on each bottom bun and spoon jalapeño honey generously over the top. Close with the top bun and serve immediately while the chicken is still crunchy.

Notes

For best texture, always rest fried chicken on a wire rack instead of paper towels so the crust stays crisp. Add crisp slaw or pickles to the sandwich if you like a bit of tang and extra crunch.