Hot Honey Habanero Chicken Sandwiches
Hot Habanero Honey Chicken Sandwiches. Crispy chicken cutlets topped with Profanity Jams Habanero Jam Glaze and loads of fresh crunchy coleslaw. Dig in!
Equipment
Ingredients
- 4 chicken thighs, trimmed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 eggs, beaten
- ½ cup all-purpose flour
- 1 cup Italian breadcrumbs
- Neutral oil, for frying
Glaze Ingredients:
- ¼ cup Profanity Jams Habanero Jam
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
Slaw Ingredients:
- 2 cups cole slaw mix
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Other ingredients:
- Toasted Brioche Buns
- Pickles
- Sliced pepper jack cheese, optional
Instructions
- To make glaze: stir together Habanero Jam with honey and apple cider vinegar and set aside.
- To make coleslaw mix, add coleslaw to a small bowl and stir in mayo, vinegar, salt and pepper, and set aside.
- For chicken cutlets: Pound chicken pieces thin and trim off any large pieces of fat. Then season well with salt, pepper, garlic powder, and paprika. Dip the cutlets in beaten egg and then press on the flour and breadcrumb mixture so it adheres well.
- Preheat about 3 cups of oil in a large cast iron skillet until it reaches 350˚F. Fry the chicken cutlets for 4-5 minutes per side until crispy and the chicken reaches at least 165˚F in the thickest parts. Remove chicken cutlets when cooked and let rest.
- Assemble the chicken sandwiches by toasting the buns, adding the slaw, pickles, fried chicken cutlets, and glaze. Serve immediately.
Nutrition
Serving: 1sandwich | Calories: 575kcal | Carbohydrates: 40g | Protein: 28g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1488mg | Potassium: 434mg | Fiber: 3g | Sugar: 7g | Vitamin A: 434IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg