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Sweet Chilli Crisp Chicken Sandwich

Dill pickle coins, Breaded and fried until golden chicken thighs brushed with a sweet and spicy chili crisp infused honey, all served in between two butter toasted flatbreads spread with kewpie mayo.
Using Kontos® 4” Flatbread
Course Dinner, Lunch
Cuisine American
Keyword sandwich

Ingredients

Sweet Chilli Crisp Chicken Sandwich

  • 0.25 cup(s) Butter Unsalted
  • 8 each Kontos® 4" Flatbread
  • 0.50 cup(s) Kewpie Mayo
  • 3 each Dill Pickle Coins
  • 4 each Sweet Chili Crisp Fried Chicken Thighs Sub Recipe

Sweet Chilli Crisp Chicken Thighs

  • As needed Vegetable Oil
  • 4 each Boneless, Skinless Chicken Thighs 4 oz thighs
  • 1 cup(s) Buttermilk
  • 2 cup(s) All Purpose Flour
  • 2 tsp(s) Kosher Salt
  • 1 tsp(s) Ground Black Pepper
  • 0.25 cup(s) Honey
  • 1 tbsp(s) Chilli Crisp Prepared

Instructions

Sweet Chilli Crisp Chicken Sandwich

  • Pre-heat a griddle over medium heat.
  • Spread 1/2 Tbsp(s) of butter on the flatest side of each flatbread.
  • Toast the buttered side for 1-2 minutes or until golden, toast the unbuttered side for 20 seconds or until warm and pliable.
  • For each sandwich, spread the flatside of each flatbread with 1 Tbsp(s) of kewpie mayo. Top half the flatbreads with 3 pickles, 1 sweet chili crisp fried chicken thigh, and cover with the sandwiches with remaining flatbread.
  • Serve and enjoy.

Sweet Chilli Crisp Chicken Thighs

  • Pre-heat a fryer to 375 Degrees F.
  • Add buttermilk to a large mixing bowl.
  • Add Flour, salt and pepper to a separate large mixing bowl and mix until well incorporated.
  • Add the chicken thighs to the buttermilk, cover and refrigerate for 30 minutes to allow thighs to marinate.
  • Bread the chicken in the flour mixture and fry in batches if needed for 6-7 minutes or until chicken is golden brown and internal temperature reaches 165 degrees F.
  • Transfer the chicken on to a cooling wrack lined sheet pan to drain excess oil.
  • Combine honey and chilli crisp in a small mixing bowl and mix until well incorporated.
  • Transfer to an airtight container and reserve.
  • Top each chicken thigh with 1 Tbsp(s) of sweet chili crisp sauce and brush across the surface.
  • Reserve Warm.