Honey Chipotle Chicken Sandwiches

The method

1. 01

   Cut or pound chicken into even sandwich-sized pieces and add to a large bowl.

2. 02

   Add buttermilk, seasonings, 1 egg, pickle juice, hot sauce, and mix until well combined. Refrigerate for a minimum of 3 hours or overnight for best results.

3. 03

   Combine all dredge ingredients. Drizzle a little of the marinade into the flour and toss with a spoon to create crispy, craggy pieces.

4. 04

   Remove chicken from the marinade and coat well in the dredge. Dip it back into the marinade, then into the dredge again, pressing the flour mixture firmly onto the chicken. Let the double-battered chicken rest for 10–12 minutes so the coating sticks.

5. 05

   Heat frying oil to 350°F. Fry chicken in batches until deeply golden and crispy and the center reaches 165°F. Transfer to a wire rack to drain.

6. 06

   For the honey chipotle sauce, add honey, blended chipotle peppers, butter, apple cider vinegar, garlic powder, smoked paprika, and salt to a saucepan. Heat on low for 2–3 minutes, stirring until smooth and glossy.

7. 07

   Brush or drizzle the warm honey chipotle sauce over the freshly fried chicken.

8. 08

   Toast your brioche buns, add ranch, pickles, crispy honey chipotle chicken, and serve immediately.