Ingredients
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4 boneless, skinless chicken breasts
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1 1/2 cup buttermilk
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1 cup all purpose flour
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1 tbsp granulated garlic
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2 tsp salt (divided into 1 each)
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1/2 tsp black pepper
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1 tsp smoked paprika
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2 eggs
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1 cup panko bread crumbs
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Vegetable oil for deep frying
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3/4 cup unsalted butter (1 1/2 sticks), melted and divided
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1/4 cup honey
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1 tbsp smoked paprika
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1/4 cup Louisiana style hot sauce
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1/4 tsp salt
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1/2 cup buttermilk ranch
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4 Nature's Own ® Brioche Hamburger Buns - lightly toasted
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1 jar of your favorite pickles
For the Hot Honey Butter Glaze:
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3/4 cup unsalted butter (1 1/2 sticks), melted and divided
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1/4 cup honey
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1 tbsp smoked paprika
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1/4 cup Louisiana style hot sauce
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1/4 tsp salt
The Sandwich:
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1/2 cup buttermilk ranch
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4 Nature's Own ® Brioche Hamburger Buns - lightly toasted
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1 jar of your favorite pickles
Steps
1
Slice chicken into full size cutlets and rest in bowl of buttermilk, covered for 1 hour refrigerated.
2
In 3 separate pans, pan 1: flour, granulated garlic, 1 teaspoon of salt, pepper, and smoked paprika. Mix. Pan 2: crack eggs and whisk. Pan 3: panko and remaining tsp of salt, Mix.
3
Dredge chicken in Pan 1, evenly coated. Then dip into egg Pan 2, making sure entire piece of chicken is covered. Then place in Pan 3 and evenly coat with Panko. Set on a plate for 5-10 minutes to let set.
4
In a medium saucepan or deep fryer, heat oil to 375 degrees. Fry chicken until golden brown. Drain excess oil.
5
For the sauce, combine 3/4 cup butter, honey, smoked paprika, hot sauce and salt in a small saucepan over medium heat and whisk together.
6
Once chicken is done frying, dip each piece into the sauce pot until well coated.
7
To assemble: Spread ranch over the bottoms of each bun and top with a piece of honey hot chicken. Top chicken with pickles and more ranch. Place top buns over each sandwich and serve.
