Hot Honey Fried Chicken Sandwich – Gluten-Free

This hot honey fried chicken sandwich – gluten-free will satisfy all your cravings.

Just because you’re gluten-free doesn’t mean you can’t have a delicious fried chicken sandwich. This chicken sandwich will definitely satisfy all your crispy, crunch, cravings. If I’m not feeling a sandwich then these Gluten-Free Fried Buttermilk Chicken Tenders are the next best thing to satisfy that craving.

The ingredient list may be long but it’s pretty simple to make. You can even make the mayo ahead of time and prep the flour mixture ahead of time if needed. Trust me this sandwich is delicious and well worth it.

Ingredients

Marinade

• Buttermilk
• Garlic Powder
• Onion Powder
• Paprika
• Black Pepper
• Salt – Use a fine sea salt
• Dill Pickle Juice (Optional) – Adds more flavor to the marinade but it’s just as delicious without it.
• Chicken Thighs – Use boneless skinless chicken thighs.

Breading

• Gluten-Free Flour – Use a gluten-free flour that doesn’t have any Xanthan gum in the mix. I like to use King Arthur Gluten-Free All-Purpose Flour.
• Garlic Powder
• Parsley, Dried
• Salt – Use regular table salt
• Black Pepper
• Paprika
• Vegetable Oil – Canola oil can also be used.

Garlic Mayo

• Mayonnaise
• Garlic
• Lemon Juice
• Salt
• Black Pepper

Sandwich

• Hamburger Buns – Use regular burger buns, brioche buns, or gluten-free burger buns
• Iceberg Lettuce – Shredded
• Pickles – Use your favorite brand. I really like the Grillo’s Pickles.
• Hot Honey – Use your favorite

Recipe Tips

• Make the garlic mayo a day ahead so the flavors have time to blend together.
• Gluten-free flour with Xanthan gum will make the breading very gummy so make sure it’s not in the flour mix you’re using.
• Make sure the oil is hot enough for frying and fry and fry chicken in batches.
• You can use regular or gluten-free flour for the chicken breading and the burger buns.

Hot Honey Fried Chicken Sandwich – Gluten-Free

Stillwood Kitchen

A delicious fried chicken sandwich that's gluten-free, topped with garlic mayo, shredded lettuce, and pickles.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Marinade Time 2 hours hrs

Course Dinner, Lunch

Cuisine American

Servings 6

Calories 499 kcal

Ingredients

  

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Chicken Marinade

• 1 1/2 cup Buttermilk
• 2 tbsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Paprika
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 3 tbsp Dill Pickle Juice Optional
• 1 lb Chicken Thighs, Boneless Skinless

Garlic Mayo

• 1/2 cup Mayonnaise
• 2 cloves Garlic, minced
• 2 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Breading

• 1 1/2 cups Gluten-Free All Purpose Flour/Regular All-purpose flour Make sure the gluten-free flour has no xanthan gum in it.
• 2 tsp Garlic Powder
• 2 tsp Dried Parsley
• 2 tsp Salt
• 1 tsp Black Pepper
• 2 tsp Paprika
• Vegetable/Canola Oil For frying the chicken

Sandwich

• 6 Hamburger Buns Gluten-Free or Regular
• 1 Lettuce, Iceberg Shredded
• Pickles
• Hot Honey

Instructions

 

Make The Chicken Marinade

• 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.

Make the Garlic Mayo

• In a small bowl combine the mayo, minced garlic, lemon juice, salt, and black pepper. Cover and refrigerate.

Make the Breading

• 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 you're done.
• Using the same large skillet add a thin layer of oil and heat until it's 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.

Assemble the Sandwich

• Add some mayo to the bottom of the toasted bun, then add the pickles and chicken thighs. Top with lettuce and hot honey drizzle.

Notes

I like to use King Arthur Gluten-Free All Purpose Flour for this. Make sure it’s not the King Arthur Gluten-Free All Purpose Baking Mix. It should not have the xanthan gum in the mix.

Nutrition

Serving: 1sandwichCalories: 499kcalCarbohydrates: 52gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 86mgSodium: 1933mgPotassium: 424mgFiber: 5gSugar: 8gVitamin A: 798IUVitamin C: 3mgCalcium: 174mgIron: 4mg

Keyword fried chicken, gluten-free, hot honey, sandwich

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