Crispy Honey Chipotle Fried Chicken Sandwiches Step-by-step instructions

Before you start

Before starting, set the chicken to marinate in the refrigerator for at least 2 hours, or overnight. Prepare the dredge and have all ingredients within reach.

Heat the oil to 350°F (175°C) just before frying. Toast the buns and make the glaze while the chicken fries. Have a wire rack ready to drain the fried chicken.

Instructions

Marinate and Dredge

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, pickle juice, garlic powder, and paprika. Add the chicken breasts, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
   Look for The chicken is fully submerged in the marinade.
   Tip For extra flavor, poke the chicken a few times with a fork before marinating.
2. 2Prepare the Dredge
   In a shallow dish, whisk together the flour, cornstarch, salt, and black pepper. Set aside.
   Look for The dredge is well combined and seasoned.
   Tip Use a fork to mix so the seasonings are evenly distributed.

The chicken is soaking in a tangy, seasoned buttermilk mixture. The dredge is a well-seasoned flour blend ready for double coating. The kitchen smells of garlic, paprika, and pickle brine—promising a flavorful crust.

Fry and Glaze

3. 3Dredge the Chicken
   Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to create craggy crumbles. Dip back into the marinade, then dredge again, pressing to adhere. Place on a wire rack.
   Look for The chicken is coated with thick, craggy crumbles.
   Tip Use one hand for wet and one for dry to keep the coating from clumping.
4. 4Heat the Oil
   In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
   Look for The oil shimmers and a pinch of flour sizzles immediately.
   Tip Use a deep-fry thermometer for accuracy.
5. 5Fry the Chicken
   Carefully add the chicken to the hot oil in batches, being careful not to overcrowd. Fry for 5-6 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a wire rack.
   Look for The chicken is deep golden brown and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature between 325°F and 350°F.
6. 6Make the Glaze
   In a small saucepan, combine the honey, chipotle hot sauce, and minced garlic. Warm over low heat, stirring, until smooth and slightly thinned.
   Look for The glaze is smooth and aromatic.
   Tip Do not let it boil; just warm to blend.

The chicken is frying in hot oil, turning golden brown and craggy. The oil sizzles and the crust crisps up. The glaze warms on the stove, blending sweet honey, smoky chipotle, and garlic into a sticky, aromatic sauce.

Toast and Assemble

7. 7Toast the Buns
   Split the brioche buns and toast them cut-side down in a dry skillet over medium heat until golden and crisp.
   Look for The buns are lightly toasted with golden edges.
   Tip Toast just until warm, not hard.
8. 8Assemble the Sandwiches
   Spread a generous amount of dill ranch on the cut sides of each bun. Place the fried chicken on the bottom bun, brush with the honey chipotle glaze, and top with crinkle-cut pickles. Close the sandwich and serve immediately.
   Look for The glaze drips over the crispy chicken, and the pickles add a bright crunch.
   Tip Add extra glaze on top for more heat.

The buns are toasted to a golden brown, ready for a generous spread of cool dill ranch.

The fried chicken is brushed with the spicy-sweet glaze, then topped with crunchy pickles. The sandwich is assembled, glossy, and ready to be devoured.

Common mistakes

Avoid overcrowding the skillet, which lowers the oil temperature and makes the coating greasy. Don't skip the second dredge—it's what creates the craggy crunch.

Also, let the chicken rest on a wire rack after frying, not on paper towels, which can make the crust soggy. If the glaze is too thick, add a teaspoon of water to thin it.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the coating is deep golden brown and crisp.

Use an instant-read thermometer for accuracy. The glaze should be glossy and slightly thickened, and the buns toasted until golden.

• Poultry: 165°F (74°C) in the thickest part