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Crispy Nashville Hot Honey Jalapeno Fried Chicken Sandwich

Nashville hot honey jalapeno fried chicken sandwich - featured image
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This easy 30-minute fried chicken sandwich features extra-crispy chicken thighs, Nashville-style hot honey glaze, and fresh jalapenos, all tucked inside a buttery brioche bun. It’s bold, comforting, and perfect for family nights or entertaining guests.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1 lb)
  • 1 cup buttermilk
  • 2 tablespoons hot sauce (e.g., Frank’s or Texas Pete)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil (about 3 cups, for frying)
  • 1/4 cup honey
  • 1/2 teaspoon cayenne pepper (for glaze)
  • 1 tablespoon hot sauce (for glaze)
  • 1 tablespoon distilled vinegar
  • 2 tablespoons butter, melted
  • Pinch of salt (for glaze)
  • 2 fresh jalapeno peppers, thinly sliced
  • 4 brioche buns or potato rolls, split and toasted
  • Pickle slices (optional)
  • 1/4 cup mayonnaise (optional)
  • Leafy lettuce (optional)

Instructions

  1. In a medium bowl, whisk together buttermilk and 2 tablespoons hot sauce. Add chicken thighs, turning to coat. Cover and marinate for at least 15 minutes (or up to overnight in the fridge).
  2. In a large bowl, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper for the breading.
  3. Remove chicken from marinade, letting excess drip off. Dredge each thigh in the seasoned flour, pressing firmly to coat. Dip chicken back into the buttermilk mixture, then return to flour mix for a second coat. Place on a plate while heating oil.
  4. Pour about 3 cups vegetable oil into a large skillet or Dutch oven. Heat to 350°F (175°C).
  5. Carefully lower dredged chicken into hot oil using tongs. Fry 4-5 minutes per side, until deep golden brown and crisp. Internal temp should reach 165°F (74°C). Transfer to wire rack to drain.
  6. While chicken drains, melt butter in a small saucepan over low heat. Whisk in honey, cayenne, hot sauce, vinegar, and a pinch of salt. Simmer 1-2 minutes until smooth and glossy. Remove from heat and drizzle glaze over hot fried chicken.
  7. Toast brioche buns lightly. Spread mayo (if using) on bottom bun. Layer fried chicken, fresh jalapeno slices, pickles, and lettuce. Top with bun and press gently. Serve immediately.

Notes

Double dredging ensures extra crispiness. Adjust cayenne and jalapeno for desired heat. For gluten-free, use a GF flour blend. Let chicken rest on a wire rack after frying for best crunch. Glaze chicken while hot for maximum flavor. Chicken breasts can be substituted for thighs; adjust cook time accordingly.

Nutrition

Keywords: fried chicken sandwich, Nashville hot chicken, hot honey, jalapeno, crispy chicken, easy dinner, Southern comfort food, spicy sandwich, family recipe

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