Nashville Hot Honey Chicken Sandwich
Nashville Hot Honey Chicken Sandwich
Ingredients
For the Nashville Hot Honey Sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon cumin
- 1/4 cup vegetable oil
- 1/4 cup honey
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons milk
- as needed cooking spray
For the Quick Pickles
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
For the Creamy White Sauce
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon hot sauce, optional
For Assembly
- 4 ciabatta rolls, or other rustic rolls, split
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Nashville Hot Honey Sauce: In a small saucepan, combine paprika, garlic powder, red pepper flakes, brown sugar, and cumin. Add vegetable oil and heat over medium-low heat, stirring occasionally, until the spices are fragrant and the oil begins to bubble gently (about 3-5 minutes). Remove from heat and stir in the honey until well combined. Set aside to cool slightly.
⏱️ 8 min
- 2
Prepare the Quick Pickles: In a medium bowl or sealable container, combine the thinly sliced cucumber and red onion. Add Himalayan pink salt, coarse black pepper, and red pepper flakes. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and granulated sugar until smooth. Pour this creamy mixture over the vegetables. Close the container and shake vigorously, or stir well, to ensure all ingredients are thoroughly mixed. Let sit for at least 15 minutes while preparing the chicken.
⏱️ 5 min
- 3
Prepare the Creamy White Sauce: In a small bowl, whisk together mayonnaise, dill pickle juice, garlic powder, onion powder, and optional hot sauce until smooth. Cover and refrigerate until ready to use.
⏱️ 3 min
- 4
Bread the Chicken: Pat chicken thighs dry with paper towels. In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In another shallow dish, whisk eggs and milk. Dip each chicken thigh first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to ensure full coverage. Place breaded chicken on a plate.
⏱️ 10 min - 5
Cook the Chicken: Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray. Place 2 breaded chicken thighs in the air fryer basket, ensuring they are not overcrowded. Spray the tops of the chicken with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with the remaining chicken thighs.
⏱️ 24 min•🌡️ 375
- 6
Coat the Chicken: Once cooked, immediately dip each crispy chicken thigh into the warm Nashville Hot Honey Sauce, ensuring it is fully coated. Use a silicone brush to spread the sauce evenly if needed.
⏱️ 5 min
- 7
Assemble the Sandwich: Lightly toast the ciabatta rolls if desired. Spread a generous layer of the Creamy White Sauce on the bottom half of each roll. Place a hot honey-coated chicken thigh on top of the sauce. Spoon a generous amount of the Quick Pickles over the chicken. Drizzle additional Creamy White Sauce and Nashville Hot Honey Sauce over the pickles. Garnish with fresh chopped parsley. Place the top half of the roll on the sandwich.
⏱️ 7 min
- 8
Serve: Cut the assembled sandwiches in half and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Nashville Hot Honey Chicken Sandwich
For the Nashville Hot Honey Sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes, or more, to taste
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon cumin
- 1/4 cup vegetable oil
- 1/4 cup honey
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons milk
- as needed cooking spray
For the Quick Pickles
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
For the Creamy White Sauce
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon hot sauce, optional
For Assembly
- 4 ciabatta rolls, or other rustic rolls, split
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Nashville Hot Honey Sauce: In a small saucepan, combine paprika, garlic powder, red pepper flakes, brown sugar, and cumin. Add vegetable oil and heat over medium-low heat, stirring occasionally, until the spices are fragrant and the oil begins to bubble gently (about 3-5 minutes). Remove from heat and stir in the honey until well combined. Set aside to cool slightly.
⏱️ 8 min - 2
Prepare the Quick Pickles: In a medium bowl or sealable container, combine the thinly sliced cucumber and red onion. Add Himalayan pink salt, coarse black pepper, and red pepper flakes. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and granulated sugar until smooth. Pour this creamy mixture over the vegetables. Close the container and shake vigorously, or stir well, to ensure all ingredients are thoroughly mixed. Let sit for at least 15 minutes while preparing the chicken.
⏱️ 5 min - 3
Prepare the Creamy White Sauce: In a small bowl, whisk together mayonnaise, dill pickle juice, garlic powder, onion powder, and optional hot sauce until smooth. Cover and refrigerate until ready to use.
⏱️ 3 min - 4
Bread the Chicken: Pat chicken thighs dry with paper towels. In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In another shallow dish, whisk eggs and milk. Dip each chicken thigh first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to ensure full coverage. Place breaded chicken on a plate.
⏱️ 10 min - 5
Cook the Chicken: Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray. Place 2 breaded chicken thighs in the air fryer basket, ensuring they are not overcrowded. Spray the tops of the chicken with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with the remaining chicken thighs.
⏱️ 24 min•🌡️ 375 - 6
Coat the Chicken: Once cooked, immediately dip each crispy chicken thigh into the warm Nashville Hot Honey Sauce, ensuring it is fully coated. Use a silicone brush to spread the sauce evenly if needed.
⏱️ 5 min - 7
Assemble the Sandwich: Lightly toast the ciabatta rolls if desired. Spread a generous layer of the Creamy White Sauce on the bottom half of each roll. Place a hot honey-coated chicken thigh on top of the sauce. Spoon a generous amount of the Quick Pickles over the chicken. Drizzle additional Creamy White Sauce and Nashville Hot Honey Sauce over the pickles. Garnish with fresh chopped parsley. Place the top half of the roll on the sandwich.
⏱️ 7 min - 8
Serve: Cut the assembled sandwiches in half and serve immediately.
⏱️ 2 min