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A hot honey fried chicken sandwich on a plate.

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
Cook Time 40 minutes
Marinade Time 2 hours
Course Dinner, Lunch
Cuisine American
Servings 6
Calories 499 kcal

Ingredients
  

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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