Imported from Instagram

Honey Chipotle Garlic Chicken Sandwich

Name: Honey Chipotle Garlic Chicken Sandwich
Prep time: 35 min
Cook time: 25 min
Total time: 180 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb boneless chicken breast (Cut in half lengthways and pounded to an even thickness.); oil for deep frying (Use enough oil for deep frying.); 2 cup buttermilk (For the wet batter and chicken marinade.); 3 tbsp pickle juice (For the wet batter and marinade.); salt (To taste; for the wet batter and chicken seasoning.); 1 tsp black pepper (For the wet batter and chicken seasoning.); 1 tbsp smoked paprika powder (For the wet batter and chicken seasoning.); 1 tbsp garlic powder (For the wet batter and chicken seasoning.); 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.); 1 tbsp soy sauce (For the glaze.); 2 cloves fresh garlic (Finely minced.); 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 assembly.)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy buttermilk-brined fried chicken is coated in a sweet, smoky honey-chipotle garlic glaze and served on toasted brioche buns with homemade ranch dressing and pickles.

6 servings180 minAmerican

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Ingredients

2 lb boneless chicken breast (Cut in half lengthways and pounded to an even thickness.)
oil for deep frying (Use enough oil for deep frying.)
2 cup buttermilk (For the wet batter and chicken marinade.)
3 tbsp pickle juice (For the wet batter and marinade.)
salt (To taste; for the wet batter and chicken seasoning.)
1 tsp black pepper (For the wet batter and chicken seasoning.)
1 tbsp smoked paprika powder (For the wet batter and chicken seasoning.)
1 tbsp garlic powder (For the wet batter and chicken seasoning.)
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.)
1 tbsp soy sauce (For the glaze.)
2 cloves fresh garlic (Finely minced.)
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 assembly.)
butter (For toasting the buns.)
0.5 cup pickles (For topping the sandwiches.)

Steps

1
Prepare the chicken by cutting each boneless chicken breast in half lengthways, then pounding the pieces to an even thickness.
2
Place the chicken in a bowl. Season it with the salt, black pepper, smoked paprika powder, and garlic powder from the wet-batter ingredients.
3
Add the buttermilk and pickle juice to the chicken. Mix well so the chicken is evenly coated in the marinade.
4
Cover and marinate the chicken for at least 2 hours or overnight.
5
In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, smoked paprika powder, and garlic powder for the dry batter.
6
Remove a piece of chicken from the marinade and coat it thoroughly in the dry mixture.
7
Dip the chicken back into the wet marinade, then coat it a second time in the dry mixture. Press the flour firmly into the chicken to create a craggy textured coating. Repeat with the remaining chicken.
8
Heat the deep-frying oil to 350°F (175°C).
9
Fry the coated chicken for 5–7 minutes, until golden brown and cooked through.
10
Transfer the fried chicken to a wire rack to drain.
11
For the glaze, melt the butter in a pan and add the minced garlic. Cook briefly.
12
Stir in the honey, chopped chipotle pepper in adobo sauce, soy sauce, and vinegar.
13
Simmer the glaze until it is slightly thickened.
14
Toss the fried chicken in the honey-chipotle garlic glaze until coated.
15
Make the ranch dressing by whisking the mayonnaise, sour cream, buttermilk, salt, black pepper, garlic powder, dill, parsley, and lemon juice until smooth.
16
Adjust the ranch dressing seasoning to taste, then chill the dressing before using.
17
Toast the brioche buns with butter.
18
Spread ranch dressing on both sides of each toasted bun.
19
Add the glazed chicken to the buns and top with the pickles. Serve as sandwiches.

Notes

The source does not specify the amount of frying oil or bun-toasting butter. It also does not give a specific chilling time for the ranch dressing; chill it before assembling as directed.