Kitchen Little Essentials
To make this Hot Honey Dripped Oven Fried Chicken sandwich recipe, you will need:
A set of bowls or plates for dredging (they don’t all need to be the same)
A large baking sheet with baking/cooling rack
These Hot Honey Dripped Oven Fried Chicken Sandwiches are about the quickest way I know to get a killer crispy chicken sandwich on the table. They’re also the simplest and cleanest – and that’s pretty big.
I’ve been meaning to share a good oven fried chicken recipe here with you for a while and MAN am I glad that I finally whipped these babies up. My husband’s words were, “Wow. Okay, so these are really special.” Ha! Boom. Can’t really ask for a better response than that, I suppose.
How to Make the Best Oven Fried Chicken
I’ve made oven fried chicken a couple of different ways, and admittedly, this one isn’t the traditional, down-home method. Often, that approach requires you to do all of the dredging of your chicken, and then you load them in a deeper baking pan and add lots and lots of oil for the chicken to essentially fry in as they bake. When done properly, the chicken is wonderful this way. But it’s tough to get right sometimes and I think there is a risk of your chicken ending up pretty greasy and soggy.
Clearly, that’s not what we’re aiming for here. So, to bypass that little issue (big issue), I like to add the oil to the panko breadcrumbs and coat the chicken with that. I place the chicken on a simple baking/cooling rack (pictured below) and just that simple act of elevating it off of the pan as it cooks really helps the chicken get nice and crispy all the way around.
You might notice that this recipe does have you whipping up two different sauces. True as it may be, pleasetrust me when I say that they both take only about a minute to stir together. The Cracked Pepper Buttermilk Sauce just essentially recycles some of the ingredients we’ve already used: vinegar and buttermilk. Why not use them in another way to add even more depth of flavor to these bomb sandwiches?
I know. I couldn’t think of a reason not to either.
And just a word on the hot honey sauce …
Addictive.
That’s it. That’s the word.
If you like the looks of this Oven Fried Chicken Sandwich recipe, you might want to check out:
Honey Toasted Halloumi and Bacon Sandwiches with Marinated Vegetables
Jalapeno Crusted Grilled Turkey Apple and Cheese
PrintHot Honey Dripped Oven Fried Chicken Sandwiches
My favorite chicken sandwich is a crispy oven-fried one, with a hot honey drizzle, crunchy lettuce, tangy pickles, and an easy cracked pepper buttermilk sauce. Â
- Yield: 8 sandwiches 1x
Ingredients
4 boneless skinless chicken breasts, halved cross-wise (see note_
1 cup all-purpose flour
2 eggs, beaten
3/4 cup buttermilk, divided
Dill pickles for serving, plus ¼ cup of the brine from the jar
8-ounce package of Japanese panko breadcrumbs
½ cup canola or vegetable oil
¼ cup mayonnaise
2 tsp apple cider vinegar (same as you use below)
Salt and freshly ground black pepper, as needed
Thinly sliced romaine or iceberg lettuce, for serving
Lightly toasted brioche buns, for serving
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For the Hot Honey Sauce
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¼ cup honey
2 TBSP soy sauce
2 tsp apple cider vinegar (or rice wine vinegar)
½ tsp garlic powder
2 tsp Sriracha
Instructions
Preheat your oven to 400 degrees F and adjust your rack to the middle position. Set a baking rack over a large baking sheet.
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Arrange three large bowls or deep plates on the countertop. Put the flour in one. Put the eggs, ½ cup buttermilk, and the ¼ cup pickle brine in one. Put the panko and canola oil in the third, giving the mix a good toss to fully coat the panko. If you think you need to add more oil to get it really wet and coated – go for it. Season each bowl with salt; toss to mix.
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Begin coating the chicken by taking a piece and dredging it in the flour, then through the egg mixture, and then finally through the panko, ensuring that each piece of chicken is fully coated. Place them onto the prepared baking sheet and bake for 20 minutes. Remove from the oven and, using a pastry brush (this works best for me) drip some of the hot honey sauce down onto each piece of chicken, just coating them as much as you can. Put the pan back in the oven for another 5 minutes. Turn on the broiler and broil just for one minute, or until they begin to look golden brown (the sauce helps with this).
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Meanwhile, in a bowl, combine the remaining ¼ cup buttermilk, ¼ cup mayo, the 2 tsp of vinegar, and lots of pepper. Season to taste with salt.Â
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To build your sandwiches, spread some of the black pepper buttermilk sauce onto the cut sides of each bun (tops and bottoms). Top the bottoms with some lettuce, a piece of crispy chicken, some pickles and the bun tops.Â
TO MAKE THE HOT HONEY SAUCE
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To make the hot honey sauce, combine all the ingredients in a saucepan set over medium heat, and simmer just until warmed through and bubbling gently. Remove from the heat and use as needed.
Notes
To cut the chicken, take a sharp chef’s knife and slice through the breasts, width-wise. You’re butterflying them, and then detaching each half to create two halves (one chicken breast is too much for a sandwich).Â
