Sprinkle chicken lightly with kosher salt on each side. Place in a large bowl, then cover with buttermilk, making sure chicken is fully submerged. Allow to sit for 30 minutes.
4 boneless, skinless chicken breasts, 1½ cups buttermilk
In a shallow dish, combine the dry ingredients and seasonings. Set aside.
1 cup all-purpose flour, 1 cup panko breadcrumbs, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon ground black pepper
Make the hot honey sauce and set aside. 1 recipe of Hot Honey Sauce
Once chicken has marinated, use tongs to remove from the buttermilk. Shake off the excess, then coat both sides in the dry mixture, pressing gently to ensure it is thoroughly covered. Set on a cooling rack and repeat with remaining chicken. Allow coated chicken to sit for 5 minutes.
In a deep skillet (we use a cast iron skillet) add ½-¾ inch of oil. Heat over medium-high heat until hot. To test the heat, drop a crumb of breading in the oil. It should sink to the bottom, rise right to the top, and sizzle. If it rises slowly the oil is not hot enough. If it burns quickly the oil is too hot.
canola oil
Add 4 pieces of chicken to the oil, starting with the pieces breaded first. Cook on each side for 4-6 minutes, or until deeply golden and crispy. Remove and set on a cooling rack set over a cookie sheet to collect drips. Repeat with remaining chicken.
Spoon 1 tablespoon of hot honey sauce over each piece of chicken.
Toast your buns with a bit of butter in a skillet or under the broiler (this is optional, but do it). If using, combine your coleslaw with ranch dressing or a homemade dressing. Assemble the sandwiches with desired toppings and serve.
8 hamburger buns, Shredded lettuce, Coleslaw, Ranch dressing or homemade coleslaw dressing
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