Hot Honey Fried Chicken Sandwich – Gluten-Free
I feel like you can never get good fried chicken when you're gluten-free. But this fried chicken is delicious, easy to make, satisfies that crunch we tend to miss out on. Top it with some hot honey, a yummy garlic sauce, some lettuce and pickles and you have the perfect sandwich. Maybe don't share ya know. Of course you can sub in reg flour and burger buns if you are one of the lucky ones if you can eat gluten.
PREP TIME
30 minutes
COOK TIME
40 minutes
INGREDIENTS
28
Serves: 6
Ingredients
Marinade
- 1.5 cups1.5 cups1.5 cups Buttermilk
- 2 Tbsp2 Tbsp2 Tbsp Garlic Powder
- 2 tsp2 tsp2 tsp Onion Powder
- 2 tsp2 tsp2 tsp Paprika
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp Salt
- 3 Tbsp3 Tbsp3 Tbsp Dill Pickle Juice, optional
- 1 lb1 lb1 lb Chicken Thighs, Boneless Skinless
Breading
- 1.5 cups1.5 cups1.5 cups Gluten-Free All-Purpose Flour - King Arthur, make sure no xanthan gum in the mix. Can sub in regular all-purpose flour.
- 2 tsp2 tsp2 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Parsley, Dried
- 2 tsp2 tsp2 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 2 tsp2 tsp2 tsp Paprika
- 111 Vegetable Oil, or canola oil
Garlic Mayo
- 0.5 cup0.5 cup0.5 cup Mayonnaise
- 2 cloves2 cloves2 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Sandwich
- 666 Hamburger Buns, Regular or Gluten-Free
- 111 Lettuce, Iceberg, Shredded
- 111 Pickles - Grillo's, Use your favorite
- 111 Hot Honey
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a large bowl, add the buttermilk, pickle juice, and all the spices. Mix to combine then add the chicken thighs. Toss to coat them then cover and refrigerate for 1-4 hours.
- In a small bowl combine the mayo, minced garlic, lemon juice, salt, and black pepper. Cover and refrigerate.
- In a large shallow bowl add the gluten-free flour and all the spices. Mix to combine.
- Pre-heat a large dry skillet and toast the buns if desired. Then wipe any crumbs from the skillet when done.
- Using the same large skillet add a layer of oil and heat until hot.
- Gently remove a chicken thigh from the buttermilk mixture letting it drain a bit.
- Add the chicken thigh to the flour mixture and coat both sides pressing into the flour mix and getting all the crevices. Then add to the frying pan and cook until both sides are crispy turning as needed to prevent burning. Repeat with the other chicken thighs. Do this in batches and do not crowd the frying pan. Chicken thighs should be cooked to 165°F.
- Remove the chicken to a cooling rack over a tray to catch any excess grease.
- Add the chicken to the toasted bun, then top with hot honey, lettuce, pickles, garlic mayo.
Notes
Make sure the gluten-free flour has no xanthan gum in it. King Arthur All-purpose flour is what I recommend for this recipe. Make sure you do not crowd the pan so the chicken gets crispy and the breading stays on.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 464 |
| Fat: | 22 g |
| Carbohydrates: | 42 g |
| Protein: | 18 g |
| Cholesterol: | 17 g |
| Sodium: | 1570 mg |
| Fiber: | 0 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Hot Honey Fried Chicken Sandwich – Gluten-Free”
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Wow reading this recipe made my mouth water!
Thank you. It’s so good.