Hot Honey Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste; for chicken marinade)
• 1 tbsp garlic powder (For chicken marinade)
• 1 tsp black pepper (For chicken marinade)
• 1 tbsp smoked paprika powder (For chicken marinade)
• 1 tbsp onion powder (For chicken marinade)
• 2 cup buttermilk (For marinade)
• 2 tbsp hot sauce (For chicken marinade)
• 2 tbsp pickle juice (For marinade)
• avocado oil (Chosen Foods; for frying)
• 1.5 cup all-purpose flour (For dry batter)
• 2 tbsp cornstarch (For dry batter)
• 1 tsp baking powder (For dry batter)
• salt (To taste; for dry batter)
• 1 tsp black pepper (For dry batter)
• 1 tbsp smoked paprika powder (For dry batter)
• 1 tbsp garlic powder (For dry batter)
• 1 tbsp onion powder (For dry batter)
• 0.5 cup mayonnaise (Chosen Foods; for Caesar dressing)
• 1 tbsp Dijon mustard (For Caesar dressing)
• 1 tbsp Worcestershire sauce (For Caesar dressing)
• 2 cloves garlic (Minced; for Caesar dressing)
• 2 tsp lemon juice (For Caesar dressing)
• 2 cup lettuce (Washed and chopped)
• 2 tbsp extra-virgin olive oil (For Caesar dressing)
• 0.333 cup Parmesan cheese (Freshly grated; for Caesar salad)
• 1 tsp black pepper (Freshly ground; for Caesar dressing)
• salt (To taste; for Caesar dressing)
• 0.5 cup honey (For hot honey glaze)
• 2 tbsp hot sauce (For hot honey glaze)
• 1 tsp crushed red pepper flakes (For hot honey glaze)
• 1 tbsp unsalted butter (For hot honey glaze)
• 1 tsp apple cider vinegar (Stir in after removing glaze from heat)
• 0.5 tsp garlic powder (For hot honey glaze)
• salt (A pinch; for hot honey glaze)
• 3 mini loaves of bread (For assembly)
• 3 tbsp Caesar dressing (Reserved for spreading on bread)
• 3 tbsp butter (For toasting the bread)
• Parmesan cheese (Freshly grated, for finishing)

Steps

1. 1

   Marinate the halved, pounded chicken breast in the buttermilk, hot sauce, pickle juice, garlic powder, onion powder, smoked paprika, black pepper, and salt for at least 1 hour or overnight.

2. 2

   Mix the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt to make the dry batter.

3. 3

   Dredge the marinated chicken in the flour mixture, dip it back into the marinade, and coat it once more for an extra-crispy crust.

4. 4

   Heat the avocado oil to 350°F. Fry the coated chicken until golden and cooked through, reaching an internal temperature of 165°F.

5. 5

   Warm the honey, hot sauce, crushed red pepper flakes, butter, garlic powder, and salt together for the glaze.

6. 6

   Remove the glaze from the heat and stir in the apple cider vinegar.

7. 7

   Brush the hot honey glaze over the fried chicken.

8. 8

   Whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, olive oil, Parmesan, salt, and black pepper to make the Caesar dressing.

9. 9

   Toss the chopped lettuce with most of the Caesar dressing, reserving some dressing for the bread.

10. 10

    Butter the mini loaves and toast them until golden.

11. 11

    Spread the reserved Caesar dressing over the toasted bread.

12. 12

    Add the hot honey chicken, top with the Caesar salad, and finish with freshly grated Parmesan cheese.

Notes

The source's final instruction is truncated after “finish with freshly grate”; freshly grated Parmesan is listed as the finishing ingredient, so the precise final wording is incomplete. The amount of avocado oil for frying and finishing Parmesan is not specified.

Nutrition per serving

• main
• sandwich
• fried
• spicy
• chicken
• American
• dinner