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Cayenne Honey Butter Chicken Sandwich by @houstoneatz



Cayenne Honey Butter Chicken Sandwich Recipe

by: Abbas D. (@houstoneatz)


Ingredients

Buttermilk Brine

  • 4 Cups Buttermilk

  • 1 TSP Kosher Salt

  • 1/2 TSP Ground Black Pepper

  • 1 TBSP Paprika

  • 1/2 TSP Garlic Powder

Texas Comeback Sauce

  • 1/2 Cup Mayo

  • 2 TBSP Ketchup

  • 2 TSP Hot Sauce

  • 1 TSP BBQ Sauce

  • 1/2 TSP Garlic Powder

  • 1/4 TSP Black Pepper

  • Hot (or Regular Honey) Honey to taste

Dredge

  • 2 cups Flour

  • 4 TSP Salt

  • 1 TSP Paprika

  • 1 TSP Garlic Powder

  • 1 TSP Black Pepper

  • 2 TSP Cayenne

  • 1 TSP Dry Ranch Seasoning

Cayenne Honey Butter

  • 4 TBSP Unsalted Butter

  • 2 TBSP Hot Honey (or Regular Honey)

  • 1 TSP Cayenne

  • Salt to Taste

Assembly

  • 4-5 Chicken Cutlets

  • Martins Potato Rolls

  • Pickles

  • 1 TBSP Unsalted Butter

Peanut Oil


Instructions:

  1. Brine: Combine ingredients for Brine. Add Chicken to brine overnight

  2. Sauce: Combine Ingredients for Texas Comeback Sauce

  3. Dredge: Prepare your ingredients for dredge. Take chicken from Buttermilk Brine and dip it into the flour dredge. Let excess drip off. Dip back into Buttermilk Brine and once more into flour dredge. 4. Cook: Heat Peanut Oil to 350 Degrees. Fry Chicken in batches of 2-3 for 5-6 minutes or until temperature is 165 Degrees.

  4. Toast: Add 1 TBSP butter to pan to toast your Martin’s Potato Roll.

  5. Assemble: Apply Texas Comeback Sauce to Heel and Crown. Add 3 pickles to crown and lettuce to the heel. Add chicken to heel and a spoonful of Honey Butter directly on the Chicken

  6. Enjoy


 

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