Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 brioche buns, split
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 jalapeño, thinly sliced
- 4 slices cheddar cheese
- Lettuce leaves (optional)
- Neutral oil, for frying (such as canola or vegetable)
Instructions
- In a bowl, combine buttermilk, hot sauce, paprika, garlic powder, onion powder, and cayenne pepper. Add chicken breasts, ensuring they are fully submerged. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- In a separate shallow dish, whisk together flour, cornstarch, baking powder, salt, and pepper.
- Remove chicken from buttermilk marinade, letting excess drip off. Dredge each chicken breast in the flour mixture, pressing to coat thoroughly. Shake off any excess flour.
- Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Remove chicken from skillet and place on a wire rack to drain excess oil. Season immediately with a pinch of salt.
- While chicken is resting, prepare the sauce by mixing mayonnaise and honey in a small bowl. Set aside.
- Lightly toast the brioche buns. Spread the honey-mayo sauce on both halves of each bun. Place lettuce (if using) on the bottom bun, followed by a slice of cheddar cheese, the fried chicken breast, and jalapeño slices. Top with the other half of the bun. Serve immediately.
Notes
For extra crispy chicken, double dredge it in the flour mixture. To reduce the heat, remove the seeds from the jalapeño. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. Serve with french fries or coleslaw.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 15g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg