Hot Honey Chicken Sandwich with Smokin Sweet Heat (Ultra Crispy!)

Okay, everybody. Hey, listen, I'm smiling right now. I'm feeling good because I'm going to make something that I'll always make. I'm going to share with you guys and show you how easy it is to make. You've seen the thumbnail, so you know what we're doing. We're doing a hot honey chicken, right? So listen, we got some ingredients in front of me right here. I'm going to tell you, this is so simple. You know what I mean? If you do it and you get your timing right, these will be ready in about 20 minutes. Let's get it. Okay, so look, we're going to go over these ingredients. What we're going to do is we're going to do a fly over the ingredients, right? When you look at it, it might seem like a lot, but it's not. Folks, look, I'm going to start by showing you guys this first, and I keep this separate. Right here, I got three ingredients right here. Look, this is my honey, this is my chili powder, and this right here is my red pepper flakes, right? This is what we're going to use to make our seasoning. Now, excuse me, this is what we're going to use to make our sauce, right? Now, this right here, I'm going to put this on top. We're going to use a little bit of this too, right? This right here chills this down, especially with this. Of course, you can take some out, but I'm going to let you know that the combination of all four of these together make for something magical, folks. If you guys want to know where to get this, it'll be on my website. Now, listen, over here, when you come here, this right here is flour. We got fresh ground pepper coming out of here. Over here, we got cornstarch. Then, as we work our way over here, the rest of these ingredients, like common sense, you guys can read them and see what they are, but this right here is what we're going to season our flour with. I should have put this over here like this, you know what I mean? Because we want to have just a little bit in there, but we don't want to overpower it, so we're not going to put as much as you guys would think. Don't forget, the full ingredient list is on my website. That's smokingandgrillingwithab.com, W-I-T-A-B.com. Okay, so I didn't say anything, you know what I mean? Listen, we use a chicken breast. Number one question you guys are going to have is, can we use a chicken thigh? Yes, we can use a chicken thigh. It'll be super juicy and all of that, even though this is going to be juicy also, but listen, if you use a chicken thigh, I just want to say the dark meat, it's a little bit more on the fatty side. It kind of keeps your bread from being as crisp as it can, but I promise you, when you use this one right here, this one right here is right. Now, look, earlier I said I didn't have no saran wrap, you know what I mean? I know I look crazy doing it like this. I feel some kind of way, right? But what we're going to do is chicken breast. You know how like it's big right here? Look at this. Look at the girth. Look at the height here. Then if we get back here on the back, let's bring this back here. Look how thin this is, right? We want just to be able to cook evenly, right? So what I'm going to do is I'm going to go ahead and get this, get my little meat tenderizer slash. That's look, we tenderizing here and over here, right here is where we're going to like just smash it down a little bit, right? So we just want to check it, right? What I want to do is just get this about as even as I can get it, right? I want it to match. Now, the next thing we're going to do is, now you guys can put this in a bowl. You can have a bowl like this. You can just, you know, and put it everything in there because what we're going to do is we're going to put some buttermilk and some hot sauce, right? Then you can cover it with saran wrap, but check it out. I'm going to go ahead and use a Ziploc bag. I'm going to drop this in here just like this. Now that I have that in there, now I'm going to get my buttermilk. We're going to add this in here like this. Now what we want to do is make sure it's all covered, right? We're going to get it, it'll take just, don't need to add no more, but I'm doing this just for the visuals for you guys right now. Main thing is getting it covered and then we're going to use a little bit of the Frank's Red Hot as our hot sauce to go in there. I got a little level up for you too. We put a little pickle juice in here too. That even tenderizes it a little bit better. Helps it absorb some of that flavor. So you seen the commercial, he say, I put that on everything. So we just mix it up. I'll clean it up in one second. Down here, take some of this hair out, right? Make sure it's closed. And now we just move this around. You see where we're going, folks? Now just imagine we got five or six pieces in here, right? It doesn't make no difference. You just want to make sure that they're all submerged. Then what we want to do is we put these in the refrigerator. Now I like to say, put them in there for a minimum of a four hour or overnight for best possible results, especially for that flavor that's in the inside, right? So I'm going to take this over here. We put this in here. If you guys look, we're going to do a little bit of a movie magic, right? I'm going to take this one and swap this one out for the one that's been in here all night, right? Here we go. Okay. So what we do is I, you know, that bowl I showed you guys earlier, let's go ahead and open this up now. And let's just pour this in here. I know it's a lot in here, you know what I mean? But let's get this in here. And this is just where I'm going to stage everything at, right? Obviously this was more than the one that you guys saw me put, watch me put in the refrigerator, but don't trip. This is what you want. That's been in there for one hour, hot sauce, buttermilk. Don't forget ingredient list is on my website, smoking and grilling with ab.com. And that's w I t a v.com. All right. So now when I say, you know, mix up your stations, I got these two trays right here. I like these actually, when you buy them, they come with a third one and shoot his little lip right here. It hang out over there. So it depends on what you're dipping in or how you doing. I think these is fly. I got it. We could use plates like I've always done pie crust, whatever, right? So let's go ahead and just get this wet out the way here. I got myself a, you know, the eggs. Come on, girl. I ain't never seen an egg fight back like that. All right, let me go ahead and hit it down here on the head. There we go. All right. Got that in there. Remember the buttermilk that I put back. We're going to add just a little bit of this in here. We just want to get a little way station bar, right? Set that over here. Let me get my whisk. Okay. So now let me go ahead and set my wet station. You know, out of the way reason I'm doing that because I'm using this, right? Once I do my dry and I start whisking and getting everything together, like mixing my, you know, my seasons in here, you know, it kind of like gets all over the place and I don't want to put no dry into my way. All right. So here we go. We're going to have a little bit of this cornstarch to it. Now we add our flour and this is really like a cup, right? I just split it in half because I did two cups of flour, one full cup of, uh, you know, cornstarch, right? But we're going to go ahead and season here. And if I need to add some more to it, I will. And again, look, check this out. I'm coming with my A seasoning folks. And I want to say thank you to everybody who has this already that's watching this. I know it's fire. You guys have done the best. Yeah. I mean, you guys buy it, you, and you know, I see the repeat buys, all of that. I just want to say, thank you. All right. So we got that going. That's there. That's in. I'm going to add a little salt to this in just one second, but you see that right there. Let me get it fully, you know, incorporated, but you see the color change. If it don't change colors, folks, that means you don't have enough seasoning, you know, inside of your flour. And another thing that I do that I try to preach and talk to everybody about, if you knew this might sound strange to you, but what you want to do is you want to taste your flour. If it tastes seasoned to you on your tongue, then now, you know, you're working with something. Now that, you know, I got my stations together. Now this right here, I'm going to be using, you know, for my fryer. This is my deep fryer. Come with a basket. I got my temperature and everything set. I already preheated this, right? If I was doing this at home, if you guys got a Dutch oven, that works great. It gives you a little bit of room that you put multiple pieces in there. Now I just pulled this up just so you guys can see it. And to tell you guys, you know I should have said something earlier. We want to start bringing our temperature up to, uh, on our cooking oil. So I'm going to be running at about 330 degrees. Just looking at about a half inch, looking at what I got right there. I don't want to burn the outside, meaning I don't want to brown it too much. You know, all of my bread and I want it to cook evenly. And I want to see that golden brown color. Now this part right here is going to be real simple because I did my wet first. I like to give it a little bit of a, you know, whisk again, make sure nothing like separates. Are we good there? Set this over here in the sink. Let's get really set up. I don't know what's happening with me today, folks. Seem like I'm out of sync. All right, let's get this over here a little closer to myself, right? Now this is how we're going to do this. This is the part, look, I'm going to skip this section right here and we're going straight over into here, right? We go straight into our dry. Now I'm going to go ahead and do this. You know, let's get some flour on it. You know, our cornstarch mix, right? Once we've got it covered, what we want to do is we want to press, right? We want it to adhere, right? Then I flip it over. This is a bottom, you know, a bottom part of the breast. It got all like nooks and crannies and all of that. Look what I'm doing, folks. I'm pressing. Why? Because I want to get this, my breading everywhere. So if I take that, you see how we bend that? It opens up. You see a little bit. I'll put something in here like that, but don't trip. Even if you do something and it ain't all the way right to your liking, you still want to shake off a little bit of this. Now we're going to stage this right here on this baking sheet, just like that. Now I'm going to go ahead and do the rest of these after when I get done and I'm going to show you the next step. All right, now that I'm down to my last one, we'll stage this one over here. What we do is we just let that sit over there. Okay, so again, you see how it is? See how I kind of like turned a little bit of a different color? If you look at the edges, that's where the flour is starting to, you know, penetrate and, you know, mix. What it's doing is it's mixing with our wet, right? So that was the buttermilk and all of that. So I'll hold this up like this so you guys can see. Now we finna go ahead and make this magic. Our oil is already up to temp. I'm going to go ahead and take this one right here. I'm going to do one just for the sake, just to show you that. Look, I'm going to take this and we're going to put this in here just like this, right? I mean, we don't bring this around. We want to, with the objective, the objection is just get it completely, you know, saturated, you know, get everything wet. Why? Because we finna go right back into that dry. See this right here? We're going to bring this over here like this. See, that's the part that had all that texture. Boom. Now I'm going to come here with this hand, bring some of that seasoned flour and everything on top of it. I'm going to go ahead and get in here with both hands. Right now, I ain't got time to be waiting for all that. You know, trying to do everything all fancy, but now we press again, right? Get it over here, press. And then from here, we're going straight into our hot oil, right? We bring this over here like this. Make sure it is shake off any excess. Let's get this in here like this and let's go ahead and make a drop. All right. So I just temp my chicken right now. So let's go ahead and pull this up right now. This is at 162. You know, we always preach that what we want to do is take it out about, you know, five degrees away from our target as possible. You see that right there? Look. Yes, sir. Now these are some big, this is going to make a big chicken shower. I'm going to go ahead and just put it right here. Now you see, I have another one right here. Now by having apparatus like this, this controls my temperature. It will put it back. Now let's talk about time. The reason I don't say nothing to everybody about the time, I can tell you it's going to take at least 10 minutes. If you're doing about 330, I'm going to say 10 minutes, but it really depends on how flat you made them and how thick you left them, how big that breast is. Right? So we're going to go ahead and do this next one. You know what I mean? And then I'm going to continue this process. And then we can be ready to make this sauce that way about this last one that come out. Oh, you know what? I'm going to show you what it looks like when you crowd, you know, I'm not going to say crowd them all up, but you can put multiple, you know, chicken breast in here at a time. I just did those singles just for you guys. So you guys can see it. I just want you guys to see it. Look, I'm toasting with Mayo. If you haven't done it, let's do it. I don't want to waste no more time telling everybody about it. If you ate at a, like a hamburger stand or something like that, more than likely, they probably did that. That's not enough for me. It's just, we doing these, these right here are going to be on steroids, right? You know, so these are big, these are going to be some big chicken sandwiches. You know what I mean? But if you was buying these, this is what you want, right? But I'm just showing you guys how you can make them at the house, you know, super easy to make, you know, just put a little bit of time, make sure you keep that oil temperature up and you'll be fine. But this right here is the trick. Oh yeah. And if you got a little, like, if you got buns or having to be, look like they're trying to be just like they just came out of the oven. Look, I just want to show you guys this. Cause earlier I said you can put, you know, more chicken in here. These are just three. It depends on how deep or whatever you use. And if using a Dutch oven, I could have put six in there, right? As long as we got to know, you see that right there? Yes, sir. All right. So now this is the last one to come out. Look at that right there. Just making sure it's dripping, you know, get everything, all the oil out as I can. You see that right there? So I'm gonna put this here and the last one right here. I hope the camera picks it up. Fried chicken folks. Right. And don't forget these are breast. Took these out right at 161. You know what I mean? So let me go ahead and clean up everything. And then what we want to do now is we want to make our sauce. Our sauce is really, really easy. You guys seen it already. I toasted my buns. Everything is still nice and warm. I'm going to cut one of these open for you in just one second. Let me just get set up and get some heat under that. And we're going to pour that over the top and we're going to assemble these babies. All right. Now for the good part, right? You know, we at the end now, I'm gonna go ahead and start putting some heat underneath the bottom of here. I just want to warm up my pot a little bit. So I'm around with a medium flame. Right. Now this is going to be real simple. We got honey and these other ingredients, which is like chili, red. We got chili powder. Excuse me. We got chili powder, you know, red pepper flakes. We got the hot honey seasoning. This right here, this combination, I promise you you'll never ever do it no other way. And look how simple it is. You know what I mean? Then you can adjust it to your taste. Like some of you guys want it to be a little more sweet, a little more sweeter and go ahead and add a little bit more honey to it. And then you can control your heat with this. But I can tell you, use the measurements that I gave you guys along with this right here. This right here is what's going to make it really, really mellow and nice, like real smooth. Make it still be kid friendly. Check me out. Oh, you know what? Let me give you guys a pro tip. If you can, you got to go ahead and get you some local honey. It's got so many properties that are good for you and your body and, you know, just for the way it works. But you want to get it locally. Might be a little bit on an expensive side, but if you can get it locally, please, folks. All right. Now, remember, we control the heat on here. Don't want to put no whole lot of red chili flakes if you, unless you, you know, you that guy or gal. And we can give it a stir. What you want to do is let this heat combine it all. Right. If you cook it too long, it is going to thicken up on you. You know what I mean? It'd be too thick to pour. But as you guys get in here now, you can see how it's just calmed all of that. The suds off the top of that honey and all of that, all of that's gone. Look at this right here. And then as always, when I do something like that, I always give it a pinch of salt, just a little. Oh, that's just enough. Because why? We're looking for balance. I'm going to cut this off. You're going to let it settle. And then we're going to pour. Now, while we're letting this cool like this, let me add as well. Let me do that right there. Let me add this one more element to it. And that's going to be this right here. My lemon. Right. So we'll cut that down. Open this up here. Get it going. All right. And that's him. You see this right here? Look at that. See how this move? We ain't looking for nothing too thick. You can see a little bit of the red chili flakes. I love the balance of what we have right here. And this right here is how we're going to let this cool. I'm going to set it all up. Let me cut one of these over so you guys can see. And then we're going to go ahead and assemble. Hey, I want you guys to let me know down in the comment section below if you picked this up yet. A lot of you guys have. It's been moving. I really want to know what you guys think. Again, if you get any products, you know, for me, I'm going to show you how to use them, give you multiple videos with, you know, this in it, you know, after the first time, though, you'll start figuring out for yourself, like, Oh, I'm going to use this on something else. Oh, and by the way, I travel with this. All right. So you guys can see what we got right here, right? Even if I went across one of these, you can see that they're crispy, right? So we'll just leave that like that. But I want you guys to come over here and take a look. Here's one of them smaller ones right here. I'm just going to go ahead and cut it. And I mean, this actually would have made a good one. Check this out. This would have been a good one for that, but we're going to hold up for a second. I'm going to go ahead and just cut this in the middle. Let's go ahead and take a look at the inside of that right there. Ooh, look, and it's still hot and juicy. All right, look, let me set this off to the side and we're going to make these. So it wouldn't be hot honey chicken if we weren't, you know, adding some of this. So let's go ahead and just drizzle a little bit of this on here. Ooh, look at that right there, folks. You see that there? Oh, I know it's sometimes I know it ain't just, you know, it ain't fair, but that there is how we going to leave that. And I'm going to let that one just soak up that a little bit. Well, the only thing left to do now is, you know, to assemble, right? So I always start with this right here. Now, if you go to my website, if you just search in the type search bar, you know what I mean? Just type in sausage. This one right here will come up along with the rest of them. This is my spicy aioli. I don't want to spoil it for y'all, but I got to get you guys to go give it a try. You know what I mean? So go there and take a look, find out which one you want to make. You know, put a twist on it on your own. I suggest you make it that way and then let me know right what you think. Now I'm going to start with some large pickles right here. You know what I mean? These are nice sized pickles. All right, let me go in here and grab this. Let me take it. I'm trying to find the best side. You know what I mean? We just put it in like, put it on there, looks like that. And then my top bun, I tell you, if it ain't getting all over your face, it ain't right. And that there, folks, is a hot honey chicken sandwich to die for. Okay, fam, you guys come on down here. Come on down here and take a look at that right there. You see that right there? That's how we got the thumbnail. Look, these are the options, but look at how good that is. And I'm not going to lie to y'all. Look, we had three small ones, now I done already knocked off one already in between. Just talking to everybody, you know, seeing it, ooh, how that look. You know what I mean? I'm going to go ahead and take one of these, give me a bite of this, and I'm not going to mess that up because I do have to take some more pictures. And to be honest with you, it's like for the three and for the people behind the camera, you know, excuse me, behind the camera, that's theirs. Hey, but I can tell you this. Cheers. All right, look, I'm knocking off everything. I got to leave what's left, you know, for everybody else. Let me know down in the comment section below, what do you guys think? Do you brine your chicken? You know, and then if you look at the thickness of these, right, if you look at the thickness of these, they super moist. So that's why I was saying like, why even use the thigh? Even though I like the taste of the dark meat anyway. Now, with that being said, let me know everything you want to talk to me about down in the comment section below. And I'm going to try to answer all the comments. Now, if you're new to my channel, let me just take your time to say thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there. It's the channel out here that's simplifying these recipes and taking the mystery out of cooking. And again, look at that right there, folks. I'm gonna let your eyes get big and your mouth get warty and your boy out. Peace.