Hot Honey Crispy Chicken Sandwiches
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 3 large eggs
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 3 lb boneless, skinless chicken thighs
- Vegetable oil (for frying)
- 10 slices Monterey Jack cheese
- ½ cup honey
- ¼ cup buffalo wing sauce
- 10 hamburger buns, split
- ½ (16-oz) jar dill pickle chips
- Tangy Coleslaw:
- 1 (16-oz) pkg tricolor coleslaw
- 1 Tbsp finely chopped fresh dill
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- ½ tsp sugar
Instructions
- Beat eggs lightly in a shallow bowl. Whisk together flour, salt, and pepper in a separate shallow bowl. Dip chicken in beaten egg, letting excess drip off. Dredge in flour mixture to coat.
- Pour oil to a depth of 2 inches in a large deep skillet. Heat over medium-high heat. Fry chicken 5 to 6 minutes per side or until golden brown and done. Transfer chicken to a lightly greased wire rack on a rimmed baking sheet.
- Top each chicken thigh with 1 slice cheese; let stand until melted.
- Meanwhile, stir together honey and wing sauce; spread about 1 Tbsp sauce mixture on bottom buns. Serve chicken on buns with additional sauce, pickles, and desired amount of Tangy Coleslaw recipe.
- For Tangy Coleslaw: Toss together all ingredients in a large bowl; season with salt and pepper, if desired. Chill until ready to serve.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
707
|
707
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 43 | 43 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1139 | 1139 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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