HOT HONEY CHICKEN SANDWICH RECIPES
SLOW-COOKER HOT-HONEY CHICKEN SANDWICHES RECIPE - NYT COOKING
These simple sandwiches are reminiscent of a lazy summer cookout — but doable on a weeknight. Though slow cookers are often associated with winter, they’re great in hot weather because they don’t heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that’s absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.
Provided by Sarah DiGregorio
Total Time 4 hours 20 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
- At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
- Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
- In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
- Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.
FRIED CHICKEN SANDWICH WITH HOT HONEY RECIPE - FOOD.COM
Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fried Chicken:.
- In a shallow baking dish whisk together flour, paprika, salt and pepper.
- Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
- In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
- Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
- Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
- Hot Honey:.
- In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
Nutrition Facts : Calories 1083.1, FatContent 63.1, SaturatedFatContent 6.8, CholesterolContent 51.3, SodiumContent 953.7, CarbohydrateContent 108.5, FiberContent 3.4, SugarContent 68.2, ProteinContent 25.4
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