Honey Chipotle Garlic Chicken Sandwich with Ranch Dressing

Ingredients

• 2 lb Boneless chicken breast (Cut in half lengthwise and pounded to an even thickness)
• Oil for deep frying (Use enough oil for deep frying)
• 2 cup Buttermilk (For the wet batter and marinade)
• 3 tbsp Pickle juice (For the wet batter and marinade)
• Salt (To taste; used to season the chicken and wet batter)
• 1 tsp Black pepper (For the wet batter)
• 1 tbsp Smoked paprika powder (For the wet batter)
• 1 tbsp Garlic powder (For the wet batter)
• 2 cup All-purpose flour (For the dry batter)
• 0.333 cup Cornstarch (For the dry batter)
• Salt (To taste; for the dry batter)
• 1 tsp Black pepper (For the dry batter)
• 1 tbsp Smoked paprika powder (For the dry batter)
• 1 tbsp Garlic powder (For the dry batter)
• 2 tbsp Butter (For the glaze)
• 0.333 cup Honey (For the glaze)
• 1 tbsp Chipotle pepper in adobo sauce (Chopped; for the glaze)
• 1 tbsp Soy sauce (For the glaze)
• 2 cloves Fresh garlic (Finely minced; for the glaze)
• 1 tsp Vinegar (For the glaze)
• 0.333 cup Mayonnaise (For the ranch dressing)
• 0.333 cup Sour cream (For the ranch dressing)
• 0.25 cup Buttermilk (For the ranch dressing)
• Salt (To taste; for the ranch dressing)
• 1 tsp Black pepper (For the ranch dressing)
• 1 tbsp Garlic powder (For the ranch dressing)
• 1 tsp Dill (Chopped; for the ranch dressing)
• 1 tsp Parsley (Chopped; for the ranch dressing)
• 1 tsp Lemon juice (For the ranch dressing)
• 6 Brioche buns (For assembling the sandwiches)
• Butter (For toasting the buns)
• 0.5 cup Pickles (For topping the sandwiches)

Steps

1. 1

   Place the halved, pounded chicken breasts in a bowl. Season them with salt, black pepper, smoked paprika powder, and garlic powder.

2. 2

   Add the buttermilk and pickle juice to the chicken. Mix thoroughly so the marinade coats every piece.

3. 3

   Cover and marinate the chicken for at least 2 hours or overnight.

4. 4

   In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, smoked paprika powder, and garlic powder to make the dry batter.

5. 5

   Remove the chicken from the marinade and coat each piece thoroughly in the dry mixture.

6. 6

   Dip each coated piece back into the wet batter, then coat it again in the dry mixture. Press the flour onto the chicken to create a craggy texture.

7. 7

   Heat the deep-frying oil to 350°F (175°C).

8. 8

   Fry the chicken for 5–7 minutes, until golden brown and cooked through.

9. 9

   Transfer the fried chicken to a wire rack to drain.

10. 10

    In a pan, melt the butter for the glaze and add the minced garlic. Cook briefly.

11. 11

    Stir in the honey, chopped chipotle pepper in adobo sauce, soy sauce, and vinegar.

12. 12

    Simmer the glaze until it is slightly thickened.

13. 13

    Brush the fried chicken with the honey-chipotle garlic glaze.

14. 14

    Make the ranch dressing by whisking the mayonnaise, sour cream, buttermilk, salt, black pepper, garlic powder, dill, parsley, and lemon juice until smooth.

15. 15

    Adjust the ranch dressing seasoning and chill it before using.

16. 16

    Toast the brioche buns with butter.

17. 17

    Spread ranch dressing on both sides of each toasted bun.

18. 18

    Add the glazed chicken to the buns and top with pickles.

Notes

The source specifies frying at 350°F (175°C) for 5–7 minutes until golden brown and cooked through, but does not provide a target internal temperature. Use a thermometer to verify the chicken is fully cooked. The marinade may be prepared the night before.

Nutrition per serving

• main
• sandwich
• crispy chicken
• deep-fried
• American
• spicy
• family meal