Hot Honey Fried Chicken Sandwich with Ranch Dill Pickle Coleslaw | Heath Riles BBQ

My Hot Honey Chicken Sandwich With Ranch Dill Pickle Coleslaw will hit the spot! It features crisp, flavorful chicken breast coated with a spicy, sweet hot honey sauce. My homemade ranch dill pickle coleslaw and a toasted Brioche bun are the cherry on top.

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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://thermoworks.sjv.io/2a3BWg
• Ziploc Bags https://amzn.to/4b0DQWp
• Metal Tongs https://amzn.to/4aBtFHY
• Black Latex Gloves https://amzn.to/3Q5Oqn3
• Glass Measuring Cups https://amzn.to/3xLzJyS
• Glass Bowl https://amzn.to/49EHwM8
• Whisk https://amzn.to/49CVM8s
• Bear & Burton’s W Sauce - Fireshire https://bit.ly/3EY0tNf
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Aluminum Pan https://amzn.to/3xEviGi
• Cooling Rack https://amzn.to/4aBzchM
• Metal Sheet Pan https://amzn.to/4aBzchM
• YETI Cast Iron Skillet https://yetius.pxf.io/75GbLV
• Small Cast Iron Pot https://amzn.to/3xEC3YE

Ingredients:
• 4 small-medium boneless skinless chicken breasts
• Hamburger buns (Heath used Brioche buns)
• Oil of your choice, for frying

Marinade:
• 2 cups buttermilk
• 2 eggs
• ¼ cup dill pickle juice
• ¼ cup Bear & Burton’s W Sauce - Fireshire
• ½ cup Crystal Hot Sauce
• ¼ cup Heath Riles BBQ Cajun Creole Garlic Butter Rub
• 1-2 tablespoons Heath Riles BBQ Beef Rub

Ranch Dill Pickle Coleslaw:
• 1 (10-ounce) bag of angel hair coleslaw
• 1 tablespoon Heath Riles BBQ Garlic Jalapeńo Rub
• ½ - ⅔ cup mayonnaise
• 1 splash white distilled vinegar or ½ lemon
• 1 tablespoon dill pickle juice
• ¼ cup dill pickle slices, chopped
• 2 tablespoons Hidden Valley Ranch Seasoning
• ½ teaspoon celery salt

Fried Chicken Batter:
• 3 cups all-purpose flour
• 1-2 tablespoons Heath Riles BBQ Beef Rub
• 2-3 tablespoons Heath Riles BBQ Cajun Creole Garlic Butter Rub
• 1 tablespoon black pepper
• ½ tablespoon smoked paprika
• 1 tablespoon Heath Riles BBQ Garlic Jalapeño Rub
• ¼ cup cornstarch
Hot Honey Sauce
• 5 tablespoons honey
• ½ tablespoon Crystal Hot Sauce

Directions:
1. Put chicken in a Ziploc bag, seal, and flatten with a mallet.
2. Mix buttermilk, eggs, pickle juice, Bear & Burton’s W Sauce - Fireshire, Crystal Hot Sauce, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and Heath Riles BBQ Beef Rub until smooth.
3. Place chicken in a bowl, pour marinade, cover, and let soak overnight.
4. Mix angel hair coleslaw with Heath Riles BBQ Garlic Jalapeńo Rub, mayo, vinegar, pickles, Hidden Valley Ranch Seasoning, and celery salt. Chill.
5. Whisk flour, Heath Riles BBQ Beef Rub, Heath Riles BBQ Cajun Creole Garlic Butter Rub, black pepper, smoked paprika, Heath Riles BBQ Garlic Jalapeńo Rub, and cornstarch in a pan.
6. Coat chicken in batter, rest on baking rack for 20-30 minutes.
7. Preheat skillet, toast buns, heat oil to 350℉.
8. Warm honey and Crystal Hot Sauce in a pan on grill.
9. Fry chicken until 170℉, flipping every 20 seconds.
10. Brush chicken with hot honey sauce, serve on bun with coleslaw. Enjoy!

Chapters:
Intro 0:00
Prepare Chicken 0:35
Make Batter 1:33
Season with Heath Riles BBQ Rubs 2:37
Marinate Chicken Overnight 4:00
Prepare Coleslaw 4:06
Season with Heath Riles BBQ Rub 4:37
Prepare Chicken for Frying 7:23
Season with Heath Riles BBQ Rubs 7:42
Batter the Chicken 8:47
Prepare for Frying 10:11
Toast Buns 10:30
Mix Dip 11:15
Warm up Oil 12:17
Fry Chicken 14:00
Build Chicken Sandwich 15:17
Recap 16:16
Taste Test 17:12
Outro 17:53

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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