🍗 Hot honey crispy chicken sandwich

Name: Hot honey crispy chicken sandwich
Prep time: 35 min
Cook time: 40 min
Yield: 4 sandwiches
Ingredients: 4 thin chicken cutlets; 4 large russet potatoes, cut into fries; 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika; For the seasoned flour: 180 g plain flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper; For the egg wash: 3 eggs, 2 tbsp hot sauce; For the coating: 2 cups cornflakes, roughly crushed, 1 cup panko breadcrumbs; Neutral oil for shallow frying; For the hot honey: 170 g honey, 2 tbsp hot sauce, 1 tsp chilli flakes, 1 tbsp butter; For the slaw: 2 cups finely shaved green cabbage, 1/2 red onion, 1/4 cup dill pickles, 1 tbsp mayo, 2 tbsp white vinegar, 1 tbsp pickle brine, 1 tsp Dijon mustard, 1 tsp honey; 4 brioche buns, burger sauce, dill pickle slices

4 sandwiches · prep 35 min · cook 40 min

Ingredients

4 thin chicken cutlets
4 large russet potatoes, cut into fries
1 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika
For the seasoned flour: 180 g plain flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper
For the egg wash: 3 eggs, 2 tbsp hot sauce
For the coating: 2 cups cornflakes, roughly crushed, 1 cup panko breadcrumbs
Neutral oil for shallow frying
For the hot honey: 170 g honey, 2 tbsp hot sauce, 1 tsp chilli flakes, 1 tbsp butter
For the slaw: 2 cups finely shaved green cabbage, 1/2 red onion, 1/4 cup dill pickles, 1 tbsp mayo, 2 tbsp white vinegar, 1 tbsp pickle brine, 1 tsp Dijon mustard, 1 tsp honey
4 brioche buns, burger sauce, dill pickle slices

Method

Fries first. Preheat the oven to 220 °C (425 °F). Toss the fries with the oil, garlic powder, paprika, salt and pepper, spread in a single layer and bake 30 to 40 min, flipping halfway.
The slaw: combine the cabbage, red onion and pickles. Separately whisk the mayo, vinegar, pickle brine, mustard, honey, salt and pepper, then pour over the vegetables.
Let it rest at least 15 to 20 min: that resting time is what softens the cabbage and brings the flavours together.
The hot honey: put the honey, hot sauce, chilli flakes and butter in a small pan over low heat. Warm 2 to 3 min, stirring, never letting it boil.
Set out three shallow bowls: the seasoned flour, the eggs beaten with hot sauce, and the cornflake-panko mix. Crush the cornflakes roughly — pulverised, the coating loses all its crunch.
Dredge each cutlet in the flour, then the egg, then press it firmly into the coating.
Shallow fry over medium heat, 3 to 4 min a side, until deeply golden and cooked through.
Move straight to a wire rack and drizzle generously with hot honey while still hot.
Toast the buns, spread burger sauce on both halves, add a cutlet, pickle slices and a big handful of slaw. Serve with the fries.

Adapted from theChefoutWest (YouTube)

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