Hot Chicken Sandwich
Spice. Sweetness. English Muffins. This mouthful of sweet fried chicken deliciousness truly has it all.
Ingredients
- 4 Thomas’® Original English Muffins
- 2 chicken breasts, halved
- 1 cup flour
- salt & pepper
- 6 eggs
- ½ cup buttermilk
- 2 cups cooking oil
- ½ stick butter, melted
- 2 tbsp hot sauce
- ⅓ cup honey
- 2 tbsp olive oil
- 1 cup coleslaw
- 1 cup queso
- 1 jalapeño, sliced
- plastic wrap
Directions
- In a shallow bowl or baking sheet, pour flour and add salt and pepper.
- In another bowl, whisk 2 eggs and buttermilk.
- Place one sheet of plastic wrap on a flat surface and place chicken breasts on top. Add another sheet and with a heavy pan or meat mallet, pound the chicken until flattened. Remove the plastic wrap and cut the chicken breasts into halves for a total of 8 pieces.
- Dredge each piece of chicken in flour, then into the egg mixture, and then back into the flour.
- In a medium Dutch oven, bring cooking oil to medium-high heat.
- Gently place each chicken piece in, cooking 3–4 minutes per side or until golden brown.Set aside to cool.
- While chicken cooks, whisk together melted butter, hot sauce, and honey.
- Bring a skillet to medium heat and add olive oil. Fry the remaining eggs and season with salt & pepper.
- Once cooled, toss chicken in the honey mixture.
- Split English Muffins with hands or a fork. Spread queso evenly on the bottoms, then top each with 2 chicken pieces, a fried egg, jalapeño slices, and coleslaw. Add the tops of the English Muffins and enjoy!
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