Test the oil temperature with a pinch of panko before frying the chicken. Adjust the heat so it sizzles gently but doesn't brown immediately. Rest the cooked chicken with cheese on top to allow it to melt before serving.
Ingredients
6 fl oz Canola Oil
1 fl oz Dip'n Sauce
2 whole Pepperjack Cheese Slices
2 whole Russet Potatoes
12 oz Boneless Skinless Chicken Breasts
2 tsp Garlic Pepper
0.5 oz Hot Honey
2 whole Brioche Buns
0.5 oz Crispy Jalapenos
0.5 cup Panko Breadcrumbs
0 Salt
0 Pepper
0 Cooking Spray
Tools
Medium Non-Stick Pan
Baking Sheet
Oven
2 Plates
Paper Towel
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Home Chef
Hot Honey Chicken Sandwich
WITH SEASONED COTTAGE FRIES
⏱️ 30 min🍽️ 2 servings
Cooking Tips
Test the oil temperature with a pinch of panko before frying the chicken. Adjust the heat so it sizzles gently but doesn't brown immediately. Rest the cooked chicken with cheese on top to allow it to melt before serving.
Ingredients
6 fl oz Canola Oil
1 fl oz Dip'n Sauce
2 whole Pepperjack Cheese Slices
2 whole Russet Potatoes
12 oz Boneless Skinless Chicken Breasts
2 tsp Garlic Pepper
0.5 oz Hot Honey
2 whole Brioche Buns
0.5 oz Crispy Jalapenos
0.5 cup Panko Breadcrumbs
0 Salt
0 Pepper
0 Cooking Spray
Tools
Medium Non-Stick Pan Baking Sheet Oven 2 Plates Paper Towel
Mise en Place
1
Prepare and Measure Ingredients
Gather all ingredients: 6 fl. oz. of canola oil, 1 fl. oz. of Dip'n Sauce, 2 pepperjack cheese slices, 2 russet potatoes, 12 oz. of boneless skinless chicken breasts, 2 tsp. of garlic pepper, ½ oz. of hot honey, 2 brioche buns, ½ oz. of crispy jalapenos, and ½ cup of panko breadcrumbs. Also, have salt, pepper, and cooking spray ready.
2
Set Up Cookware and Preheat Oven
Preheat the oven to 425 degrees and let preheat for at least 10 minutes. Prepare a baking sheet with foil and cooking spray. Get out a medium non-stick pan and 2 plates (one lined with a paper towel, and another for panko).
3
Prepare Potatoes
Wash and dry 2 russet potatoes. Cut potatoes into ¼"-thick rounds so they're ready to roast.
4
Prepare Chicken for Breading
Pat 12 oz. boneless skinless chicken breasts dry. Spread ½ cup panko breadcrumbs evenly on a plate. Get chicken ready for breading before you start cooking.
Cooking Steps
1
Roast the Potatoes
Cut 2 russet potatoes into ¼"-thick rounds. Place potatoes on prepared baking sheet and spray with cooking spray. Toss with 2 tsp. garlic pepper. Spread into a single layer. Roast in hot oven at 425°F until potatoes are tender and slightly browned, 16-18 minutes. Carefully remove from oven and evenly top with a pinch of salt and pepper. While potatoes roast, continue recipe.
2
Prepare the Chicken
Line a plate with a paper towel. Place a medium non-stick pan over medium heat. Add 6 fl. oz. canola oil and let heat for 5 minutes. While oil heats, evenly spread ½ cup panko breadcrumbs on another plate. Pat 12 oz. boneless skinless chicken breasts dry. Place chicken onto plate with panko and flip until coated on both sides, pressing gently to adhere.
3
Cook the Chicken
Test oil temperature by adding a pinch of panko to it. It should sizzle gently. Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165°F, about 10-14 minutes. Remove from burner. Transfer chicken to towel-lined plate. Evenly top with a pinch of salt and pepper, then 2 pepperjack cheese slices (to taste). Rest until cheese starts to melt, 4-5 minutes. While chicken cooks, continue recipe.
4
Toast Buns and Finish Dish
Place 2 brioche buns directly on oven rack, cut-side down. Bake in hot oven until lightly toasted, 3-4 minutes. Carefully remove from oven. Plate dish by topping bottom bun with 1 fl. oz. dip'n sauce, chicken, ½ oz. hot honey (to taste), ½ oz. crispy jalapenos (to taste), then the top bun. Serve with seasoned cottage fries. Bon appetit!