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Fried Chicken Sandwiches with Honey Mustard Sauce

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Crispy fried chicken sandwiches served with a creamy honey mustard sauce, perfect for a hearty family meal. The chicken is marinated in seasoned buttermilk, then coated and fried until golden brown.

Ingredients

  • 4 large chicken breasts (about 2.5 to 3 lbs)
  • 1 cup buttermilk
  • 2 tbsp paprika
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 1 1/2 tsp garlic powder
  • 1 large egg
  • 2/3 cup mayonnaise
  • 1/4 cup honey mustard (or more, to taste)
  • 2 tbsp honey
  • 1 1/2 cups all-purpose flour
  • 1/3 cup + 1 tbsp corn starch
  • 1 3/4 tsp salt
  • 1 1/4 tsp baking powder
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • Vegetable oil, for frying
  • Toasted brioche buns, for serving
  • Slaw, tomato slices, and pickles, for serving (optional)

Instructions

  1. Slice the chicken breasts into thinner pieces. Combine buttermilk, paprika, kosher salt, pepper, garlic powder, and egg in a large container. Add the chicken, coat well, cover, and refrigerate for 1–2 hours.
  2. In a small bowl, stir together mayonnaise, honey mustard, and honey until smooth. Refrigerate until ready to serve.
  3. Add about 1 inch of vegetable oil to a heavy pan or Dutch oven and heat to 350°F. Prepare a cooling rack set over a baking sheet lined with paper towels.
  4. In a shallow bowl, whisk together flour, corn starch, salt, baking powder, paprika, and garlic powder.
  5. Remove chicken from the marinade and coat each piece thoroughly in the flour mixture. Let the coated pieces rest for a few minutes.
  6. Fry 2–3 pieces of chicken at a time in 350°F oil, about 2 minutes per side, turning as needed until golden brown and cooked through to 165°F internal temperature.
  7. Transfer cooked chicken to the prepared rack to drain and cool slightly. Monitor and adjust oil temperature between batches.
  8. Serve on toasted brioche buns with honey mustard sauce, slaw, tomatoes, pickles, or desired toppings.

Notes

  • If buttermilk is unavailable, substitute with milk mixed with a small amount of lemon juice or vinegar.
  • Use an instant-read thermometer to maintain oil at 350°F and ensure chicken reaches 165°F internally.
  • A splash of pickle juice can be added to the honey mustard sauce for extra tang.
  • Store leftover chicken in an airtight container in the refrigerator for up to 5 days.
  • Chicken is crispiest when served fresh but reheats well.

Nutrition

Find it online: https://yumfamilyrecipes.com/fried-chicken-sandwiches-with-honey-mustard-sauce/