Hot Honey Fried Chicken Sandwiches

Instructions

1. 1

   Marinate the chicken

   If the cutlets are thicker than ½ inch, place them between sheets of plastic wrap and pound them to an even thickness. Mix the buttermilk, pickle brine, hot sauce, and salt in a shallow dish. Add the chicken and turn to coat. Let it sit for 15 to 30 minutes while you prepare the other ingredients.

2. 2

   Make the slaw

   Toss the coleslaw mix with the prepared dressing, vinegar, and several grinds of black pepper. Refrigerate until needed, and drain off any liquid before adding it to the sandwiches.

3. 3

   Cook the fries

   Cook the frozen fries according to the package directions. For an air fryer, cook at 400°F for 12 to 18 minutes, shaking the basket several times. Salt them as soon as they are done.

4. 4

   Make the hot honey

   Combine the honey, hot sauce, butter, vinegar, salt, and cayenne in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring until smooth — do not let it boil. Taste and add more hot sauce or vinegar as needed.

5. 5

   Prepare the breading

   Mix the flour, cornstarch, salt, paprika, garlic powder, onion powder, and black pepper in a wide bowl. Drizzle 3 tablespoons of the buttermilk marinade into the flour. Rub it through the mixture with your fingers to form small clumps — these will create the rough, crunchy coating.

6. 6

   Bread the chicken

   Remove one cutlet from the marinade and let the excess drip off. Press it firmly into the flour mixture on both sides, pressing some of the flour clumps onto the chicken, then shake off only the loose excess. Repeat with the remaining cutlets, then let the breaded chicken rest for 5 to 10 minutes.

7. 7

   Fry the chicken

   Pour about ¾ inch of oil into a large, heavy skillet and heat it to 350°F. Fry the chicken in batches for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, adjusting the heat as needed to keep the oil near 350°F. Transfer the chicken to a wire rack when deeply golden and cooked to 165°F in the center. Season lightly with salt.

8. 8

   Toast the buns

   Spread butter over the cut sides of the buns. Toast them cut-side down in a skillet over medium heat for 1 to 2 minutes, until lightly golden.

9. 9

   Assemble

   Brush each chicken cutlet with hot honey, leaving some of the crust uncovered. Place the chicken on the bottom bun and add a generous mound of drained slaw. Drizzle with a little more hot honey, then add the top bun. Serve immediately with fries and a pickle spear.