Crispy Honey Chicken Sandwich
Serving Size / Yield
- 2 boneless, skinless chicken breasts, rinsed and dried
- 2/3 C. buttermilk
- 1 egg
- 1 Tbs. + 1 1/4 tsp. seasoning salt
- 1/2 tsp. Tabasco
- 1 C. flour
- 1/2 tsp. baking powder
- oil for frying
- 2 Kaiser rolls
- 2 tsp. honey
Put the chicken in a resealable bag and pound them until they are 1/4 in. thick. In a bowl, whisk together the buttermilk, egg, 1 1/4 tsp. seasoning salt, and Tabasco. Place the chicken breasts in the bowl and flip them to coat. Cover and refrigerate for at least 2 hours.
In another bag, mix the flour, baking powder, and 1 Tbs. of seasoning salt. Once the chicken is finished marinating, add it to the bag with the flour mixture. Shake to coat and allow to sit for 15 minutes.
Heat 1/2 inch of oil in a skillet over medium heat. Once the oil starts to shimmer, sprinkle some flour into it. If it sizzles, it’s ready. Fry the chicken until golden brown and cooked through, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate and set aside.
Toast the rolls and spread mayonnaise on them. Place the chicken on the roll and drizzle with 1 tsp. of honey each. Top with tomato, lettuce, and onion.