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From Jack Ovens

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The ultimate crispy chicken sandwich with a sticky, spicy-sweet hot honey glaze! Marinated in buttermilk, double-dredged for that extra crunch, and fried to golden perfection. Topped with creamy coleslaw and sandwiched between a toasted bun, this is comfort food at its finest.

Ingredients:

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Chicken & Marinade

•   4 boneless skinless chicken thighs
•   1 cup buttermilk
•   2 tsp onion powder
•   2 tsp garlic powder
•   2 tsp smoked paprika
•   1/4 tsp cayenne pepper
•   salt
•   pepper
•   neutral oil

 

Dredge

•   1 cup all purpose flour
•   1/2 cup cornflour (or starch)
•   1 tsp onion powder
•   1 tsp garlic powder
•   2 tsp smoked paprika
•   salt
•   pepper

 

Honey Butter Glaze

•   3 tbsp unsalted butter
•   2 tbsp honey
•   1/2 tsp dried chili flakes (optional)
•   salt (to taste)

 

Bread & Fillings

•   2-4 buns (of choice)
•   pickles (or coleslaw)
•   mayonnaise

 

Coleslaw

•   1/4 green cabbage (thinly sliced)
•   1 carrot (grated)
•   1/2 red onion (thinly sliced)
•   2 tbsp mayonnaise
•   1 tsp apple cider vinegar
•   1 tsp dijon mustard
•   salt
•   pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Marinate the chicken: In a bowl, combine boneless, skinless chicken thighs, buttermilk, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to 48 hours for deeper flavor.
2. Prepare the dredge: In a separate bowl, whisk together plain flour, cornflour, onion powder, garlic powder, smoked paprika, salt, and black pepper.
3. Dredge the chicken: Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture until well coated. For extra crunch, dip back into the marinade and dredge a second time.
4. Fry the chicken: Heat neutral oil (vegetable or sunflower) in a large pot or deep fryer to 170°C (340°F). Fry the chicken for 6-8 minutes until golden brown and cooked through. Drain on a wire rack over a baking tray.
5. Make the hot honey glaze: In a small bowl, combine unsalted butter, honey, dried chilli flakes (optional), and salt to taste. Mix well. Pour over the fried chicken and toss to coat evenly.
6. Make the coleslaw: In a bowl, combine thinly sliced green cabbage, grated carrot, and thinly sliced red onion. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the vegetables and mix well to combine.
7. Assemble the sandwiches: Toast buns of choice. Spread with mayonnaise or your favorite sauce. Place the glazed chicken on the bottom bun, top with coleslaw and pickles (if using). Close the lid and enjoy!

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