Hot Honey Chicken Sandwiches
Crispy seasoned chicken cutlets are coated in hot honey and layered onto toasted buns with crunchy pickles and creamy, tangy slaw for a fast, satisfying dinner.
Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken cutlets
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1.5 cups panko breadcrumbs
- 1.5 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 4 cups bagged coleslaw mix
- 0.5 cup vegetable oil
- 0.5 cup hot honey
- 4 buns hamburger buns
- 1 cup dill pickle slices
Cooking instructions
- Whisk the mayonnaise, apple cider vinegar, and 1/4 teaspoon of the kosher salt in a bowl. Add the coleslaw mix and toss until evenly coated. Refrigerate while preparing the chicken. (about 5 min)
- Set out three shallow bowls. Put the flour in one. Whisk the buttermilk with the remaining salt, smoked paprika, and garlic powder in the second. Put the panko in the third. (about 5 min)
- Pat the chicken cutlets dry. Coat each cutlet in flour, dip it in the buttermilk mixture, then press it firmly into the panko. Place the breaded cutlets on a plate. (about 5 min)
- Heat the vegetable oil in a large skillet over medium heat until a few panko crumbs sizzle immediately. Cook the cutlets in batches if needed, 4 to 5 minutes per side, until deeply golden and the thickest part reaches 165°F on an instant-read thermometer. Transfer to a wire rack or paper towels. (about 10 min) — Medium heat
- Warm the hot honey in a small saucepan over low heat or in the microwave until pourable. Brush or drizzle it over both sides of the crispy chicken. (about 2 min) — Low heat
- Toast the cut sides of the buns in the skillet for 1 to 2 minutes. Layer each bottom bun with a chicken cutlet, pickle slices, and slaw. Finish with the top bun and serve immediately. (about 3 min) — Medium heat