Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound), sliced in half horizontally to make 4 thin cutlets
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 mins)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch (helps with extra crispiness)
- 1 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying (about 4 cups)
- 4 sandwich buns (brioche works beautifully, but any soft bun will do)
- 4 slices of cheddar cheese (optional but highly recommended)
- 1 jalapeno, thinly sliced (remove seeds to reduce heat)
- 1/3 cup honey
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon butter
- Mayonnaise or your favorite spread (optional)
- Leafy lettuce or pickles for crunch (optional)
Substitution tip: If you don’t have buttermilk, the milk and lemon juice combo works great. For a gluten-free version, swap the all-purpose flour and cornstarch with a gluten-free flour blend that’s good for frying.
Instructions
- In a large bowl, combine the buttermilk, garlic powder, smoked paprika, 1 teaspoon salt, and black pepper. Add the chicken cutlets, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, or overnight if you have the time. This marinade tenderizes the chicken and infuses flavor—a trick I learned early on when my kitchen was my escape from office life.
- While the chicken marinates, prepare the honey jalapeno drizzle. In a small saucepan over low heat, melt the butter. Stir in the honey, apple cider vinegar, and sliced jalapenos. Let it simmer gently for 5 minutes, stirring occasionally. Remove from heat and set aside. The longer it sits, the more the heat from jalapenos infuses into the honey—something I like to get started early.
- In a shallow dish, mix together the flour, cornstarch, cayenne pepper (if using), and a pinch of salt. This combination creates that extra-crispy coating I love—reminds me of the crunchy edges from my dad’s lentil pots, a texture you want to savor.
- Remove the chicken from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to create a thick, even coating.
- Heat about 2 inches of vegetable oil in a large, heavy skillet or Dutch oven to 350°F (175°C). Use a thermometer for best results—trust me, after a few burned batches, this saved me.
- Carefully place the chicken in the hot oil, frying 2 pieces at a time to avoid overcrowding. Fry for 4-5 minutes on each side until golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove and drain on a wire rack or paper towels.
- While the chicken is still hot, brush or drizzle generously with the jalapeno honey sauce. The heat from the chicken helps the honey soak in, making every bite sticky and sweet with a spicy kick.
- Toast the sandwich buns lightly, then spread mayonnaise or your favorite sauce on the bottom bun. Add a leaf of lettuce or pickles if you like the crunch, then place the honey-drenched chicken cutlet on top. Add a slice of cheddar cheese if you want that melty, creamy touch. Finish with a few more jalapeno slices if you dare.
- Top with the bun and serve immediately, preferably with some messy hands and big smiles. This sandwich is best enjoyed fresh, but don’t worry—I’ve got storage tips for leftovers below.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Jalapeno Honey Drenched Crispy Fried Chicken Sandwich, recipe, cooking, food
